5-Ingredient Almond Cake with Fresh Berries

5-Ingredient Almond Cake with Fresh Berries
This simple almond cake is made with just five ingredients (not counting the berries), but don’t let it’s simplicity fool you – it’s delicious (and it also happens to be gluten-free)!

5-Ingredient Almond Cake with Fresh Berries

When my family gets together for holidays, birthdays, or just because, everyone chips in and brings a dish. It’s usually a given that my cousin Nina who blogs over at Ambrosia Baking will bring dessert. My aunt recently had to stop eating gluten, so lately the desserts have been gluten-free. The last family party we had, Nina brought this cake and I loved it. I started poking around asking her questions about the ingredients, and when I realized it was fairly light, made with no oil or butter I got busy in my kitchen testing it out. The original recipe comes from baking goddess Dorie Greenspan’s cookbook, Baking Chez Moi. If you’re a baker, this book belongs in your kitchen!

The only changes I made to her original recipe was cutting back the sugar and using less egg yolks. The results were fabulous, and this cake is amazing. It stays moist for days!

5-Ingredient Almond Cake with Fresh Berries
Slightly Adapted from: Baking Chez Moi

Servings: 12 • Size: 1/12th • Old Points: 4 • Weight Watcher Points+: 5 pt 

Calories: 179 • Fat: 11 g • Carb: 17 g • Fiber: 3 g • Protein: 7 g • Sugar: 13 g

Sodium: 39 mg (without salt)  • Cholest: 47 mg 


  • 3 large eggs, separated, at room temperature
  • 3 large egg whites, at room temperature
  • 2/3 cup sugar
  • 1 tsp pure vanilla extract
  • pinch fine sea salt
  • 2 cups (200 grams) almond flour or almond meal
  • 1 cup mixed berries
  • powdered sugar, for dusting (optional)


Position a rack in the middle of the oven and preheat to 350 degrees F.  Grease a 9-inch springform pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).

In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar.  Whisk until the yolks become thick and pale in color, about 1 minute.  Whisk in the vanilla extract, and set aside. 

In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the egg whites on medium speed until they become opaque, about 1 minute.  Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.  

With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here).  Scrape the remaining egg whites over the yolks, and about half of the almond flour. Gently fold them into the yolks, but only partially.  While the mixture still has a few steaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter.  Be gentle!  Pour the batter into the prepared pan and shimmy until the batter is level.  

Bake the cake for about 35 minutes, turning the cake after 20 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.  

Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely.   Dust with powdered sugar, cut into 12 slices and serve with fresh berries.

5-Ingredient Almond Cake with Fresh Berries (gluten-free)

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3 May 2015 | 2:03 pm – Source: skinnytaste.com


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