Berry Sheet Cake (gluten-free, dairy-free)
This berry sheet cake is soft, lightly sweet, and made easy in one sheet pan. Just whip together the batter, dot it with fresh berries, then pop it in the oven. It's the perfect summer treat!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups almond flour
- 2/3 cup tapioca flour
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1/4 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 12-14 ounces fresh berries (approx 3 cups) (make sure they're completely dry (if recently washed))
Instructions
- 1
Preheat your oven to 350 degrees fahrenheit and grease a 9x13-inch sheet pan (a 1/4 sheet jelly roll pan).
- 2
Add all of the dry ingredients to a mixing bowl and stir together.
- 3
Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
- 4
Pour the batter into the greased pan and use a spatula to flatten the top.
- 5
Add the berries to the top of the cake and transfer it to the oven. Cook for 35-40 minutes, or until golden across the top (not just the edges).
- 6
Once it's cooled, slice and serve!