Paleo Mixed Berry Cake
Beth Bollinger of Nest WellnessMAKES: 2- 6” Round Cakes This festive cake makes the perfect Mother's day, 4th of July or summer BBQ dessert. As always, this cake is dairy free, refined sugar free and grain free but 100% delicious.
4.62 from 21 votes
Course Dessert, Sweet Treats
Servings 2 6" round cakes
Ingredients
FOR THE CAKE:
- 2 cups almond or cashew flour
- ½ cup coconut flour
- 1 tsp baking soda
- 4 eggs
- ⅔ cup honey or maple syrup or keto syrup
- ⅔ cup coconut oil melted
- ½ cup plus 3 tbsp full fat coconut milk
- 2 tsp vanilla
FOR THE BUTTERCREAM FROSTING:
- 6 egg yolks - be sure they are room temperature
- 1 cup maple syrup or honey or keto syrup
- 1 cup plus 2 tbsp ghee or grass fed butter, room temperature
- 1 tsp vanilla
FOR THE BERRY TOPPING:
- 6 ounces fresh organic blueberries
- 6 ounces fresh organic raspberries
- 6 ounces fresh organic blackberries
- 12-15 small fresh organic strawberries cut in half with stems still attached
Instructions
- Preheat oven to 350
- Coat 2- 6” round pans with coconut oil. Put a piece of parchment paper in the bottom of your pan to allow the cake to come out cleanly.
- Combine almond or cashew flour, coconut flour, salt, and baking soda in a bowl and whisk until well combined.
- Add eggs to a medium sized bowl and beat lightly. Add syrup or honey, coconut oil, coconut milk and vanilla to eggs and mix well.
- Add the dry ingredients to the egg mixture and mix until combined.
- Pour the batter into your prepared pan and bake for 30-35 minutes until the top is golden brown and a toothpick inserted into the cake comes out clean.
While the cake is baking, make the frosting:
- In the bowl of a stand mixer, whip 6 egg yolks on high for about 5 minutes until thick and creamy.
- Meanwhile, boil maple syrup or honey in a saucepan on the stovetop until it reaches a temperature of 240* or “soft ball” state using a candy thermometer.
- Lower mixer speed and carefully and slowly pour hot syrup into whipped egg yolks. Beat on high for about 6-8 minutes until mixture is cool.
- Add ghee to cooled egg and syrup mixture and beat until thick and smooth. Add vanilla and beat enough to incorporate.
- Your buttercream is ready to be used to frost the cake! Frost evenly using a butter knife or small metal spatula. It does not have to be perfect at all because you will be covering the entire cake with fresh berries!
- I started with the halved strawberries and pushed them into the buttercream evenly spaced all over the cake.
- Next, I pushed the blackberries into the buttercream, followed by the raspberries.
- Finally, I filled in all the remaining gaps with blueberries of various sizes.
Notes
This festive cake makes the perfect Mother's day, 4th of July or summer BBQ dessert.
Enjoy!
Enjoy!
Keyword 4th of July cake, 4th of july recipes, berry cake, GLUTEN AND GRAIN FREE, gluten free cake recipe, grain free cake recipe, paleo, PEGAN, REFINED SUGAR FREE
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