Almond Coconut Flour Berry Cake


Soooooo I made a CAKE!!

Yep, first time in pumpkin & peanut butter history. This is a truly special day ๐Ÿ˜‰

And it’s not just ANY cake. It’s a gluten-free, dairy-free almond and coconut flour cake, made from two of my favorite flours, as you all know. But more on the cake later because there’s another special reason why I made a cake for y’all today.

Did you check out this gorgeous cake stand???


Almond Coconut Flour Berry Cake {gluten free} //


As most of you know, I’m getting married in less than TWO months, so when Uncommon Goods approached me about reviewing some of the products from their wedding line, you know I was super excited!

First of all, can we talk about how much I love this company?? UncommonGoods is a privately-owned retailer based in Brooklyn, NY that sells gorgeous products, home decor, and gifts, half of which are hand-made by artists and designers all over the US. Not only do they sell a huge variety of unique, beautiful products, but one third of their gifts and decor incorporate recycled and/or upcycled materials and all are made in an environment that doesn’t harm people or animals. So cool!


Almond Coconut Flour Berry Cake {gluten free} //

Almond Coconut Flour Berry Cake {gluten free} //


I absolutely adore this cake stand for its simplicity and elegance. It’s sturdy, versatile (it would look so cute with cupcakes or baked goods on top), and goes with literally everything in my kitchen. This is definitely a cake stand that I would put on my wedding registry and already know it’s going to be a well-used piece when we entertain and over the holidays!

Ok, now let’s talk about the cake sitting on top of this beautiful cake stand.


Almond Coconut Flour Berry Cake {gluten free} //


I am seriously in love with this cake. It’s the perfect balance of light— yet filling, moist— yet hearty, and sweet without being too sweet. It’s so hard to find cakes these days that aren’t loaded with sugar, so I really tried to make this cake indulgent without being over-the-top sweet.

The key to this cake is in the flour mixture: almond flour, oat flour, and coconut flour. They are seriously the winning combination when it comes to gluten free baked goods! Not to mention they’re packed with protein, fiber, and healthy fats.

So we can call this cake healthy, right?!?

As for the frosting, I used i heart eating’s whipped brown sugar buttercream, needing only half the batch as I frosted just one layer of the cake. You can totally frost the top as well, if desired, then top it with fresh berries like I did. Alternatively, you can use your favorite frosting recipe, or to make it completely dairy-free, try this coconut whipped cream frosting— it’s always a good idea!

Hope you guys enjoy ๐Ÿ™‚

Ohhh and one quick request— I’m heading to Austin, TX for my bachelorette party this weekend with my sisters and would LOVE recommendations of your favorite restaurants and things to do! Anyone been there before? Live there? Want to go so bad you already researched the restaurant scene (no shame, that’s typically me)? Please and thank you!


Almond Coconut Flour Berry Cake {gluten free} //

Almond Coconut Flour Berry Cake {gluten free} //

Almond Coconut Flour Berry Cake

Serves 8-12
Prep time 30 minutes
Cook time 24 minutes
Total time 54 minutes
Dietary Gluten Free
Meal type Dessert


  • 2 1/2 cups almond flour
  • 1 1/2 cup oat flour
  • 3/4 cups coconut flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup coconut sugar
  • 4 large eggs
  • 1 1/2 cup coconut cream or full fat coconut milk
  • 3/4 cups coconut oil, melted and cooled
  • 2 teaspoons pure vanilla extract
  • fresh berries for topping: strawberries, blueberries, raspberries, etc


*I used i heart eating's whipped brown sugar buttercream frostingย and made half the batch.


Step 1
Preheat the oven to 350 degrees F and grease two 10'' circle cake pans with nonstick cooking spray (I used coconut oil spray).
Step 2
In a large bowl, whisk together dry ingredients: almond flour, oat flour, coconut flour, baking soda, baking powder, and salt. In a separate bowl, whisk together eggs, coconut cream, coconut sugar, vanilla, and coconut oil.
Step 3
Pour the wet ingredients into the dry ingredients and mix until combined. Divide the batter between the two round cake pans and smooth with knife. Bake for 24-26 minutes, or until a toothpick comes out clean.
Step 4
Cool cakes completely before removing from pans. Frost the first layer with frosting of choice*, then top with the second cake. Top with another layer of frosting or just lots of fresh berries!

Almond Coconut Flour Berry Cake {gluten free} //


Hi, Iโ€™m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • Aww thanks Rebecca! It’s one of my favs too ๐Ÿ™‚

  1. This cake is just so darn pretty! Those berries! I love cake stands of all kinds haha I had to stop buying them since I don’t make cakes all that often! lol Although I do use them for other things! ๐Ÿ™‚

    • Thanks Ashley!! I do too— I have a serious obsession with food props haha ๐Ÿ™‚

  2. Wow, this is such a fancy, beautiful cake! I haven’t made many gluten free cakes, but you did such a good job with this. Brown sugar buttercream sounds amazing too. I wish I could give recommendations for Austin, but I’ve never been! I hope it’s a lovely time.

    • Thanks so much Emily! This was my first time working with gluten free flours to make a cake and it turned out SO SO delicious! Definitely going to make this again soon ๐Ÿ˜‰

  3. Such a simple and elegant cake stand, which is perfect because the CAKE should be what draws the eye (like this gorgeous creation of yours)! Love it!

    • Awww you’re too sweet Laura! But you’re so right— the cake should always draw the eye ๐Ÿ˜‰

    • You are my inspiration when it comes to cake!! It’s super moist— loving that flour combo!

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