Gluten Free Berry Cake (with Maple Glaze)

This sweet little number is a gluten free berry cake made with a mix of oat and almond flours, plenty of berries, and topped with a glaze - either maple glaze or lemon glaze - if you like. (It's also terrific plain with a little sifted powdered sugar.)

A quick and easy one-bowl recipe that's warmed up with a hint of cinnamon, this cake is wonderful with seasonal produce, and it's equally nice made with frozen fruit. I do love a versatile recipe! Super simple to adapt, change, etc., and I've included suggestions in this post. Enjoy!

What You'll Love

• Made in one bowl. Just a quick whisk and a stir is all you'll need to put together the batter.
• Great use of seasonal produce - or frozen berries. You do you! I love using a mix of blackberries and blueberries in summer, and in winter, a frozen bag of mixed berries absolutely works.
• Easy to adapt. Make this dairy-free, with different kinds of fruit, or use a gluten free homemade flour blend or 1:1 flour blend!

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Granulated sugar
• Eggs - Large eggs are best.
• Yogurt - I use plain, whole-fat yogurt.
• Oat flour - Learn how to make oat flour at home or pick up a package at the store. Substitute brown rice flour if you can't eat oats.
• Almond flour - Use finely ground almond flour.
• Cinnamon
• Baking powder
• Oil - Use a neutral oil like vegetable or avocado oil.
• Berries - Use one variety of berries, or use a mix.

Tips & Recipe Notes

• Chop berries if using larger berries. For larger berries, such as strawberries, make sure to roughly chop them before adding the batter so you don't have huge bits of fruit in the middle of the cake.
• Choose your pan. For a more decorative option, bake the batter in a bundt pan! The batter also bakes up beautifully in a round 8 or 9-inch cake pan, as shown.
• Layer up. Want to make a layer cake? Double the recipe and bake it in 2 9-inch cake pans. Fill and frost the cake with homemade whipped cream or vanilla buttercream frosting.
• Fresh or frozen berries? I have made this cake with fresh berries in season, or a package of mixed frozen berries. Both work great.
• What type of yogurt? I prefer plain whole-milk yogurt (not Greek yogurt) in this cake. For a little extra flavor, you could use vanilla yogurt. You could also use low-fat yogurt, but I would not use non-fat because you'll lose out on the richness from the higher-fat yogurt.
• Add vanilla or almond extract. For extra flavor, add 1 teaspoon of vanilla or almond extract.
• Can I make it vegan? I haven't tried making this cake without eggs, but you could experiment with using flax eggs instead of eggs, and a non-dairy yogurt to make this recipe vegan.
• How to serve: With your choice of a glaze, plain, sifted with powdered sugar, or a dollop of whipped cream.

Proper Storage

• Counter - Cover the cake plate with foil and store it on the counter for up to 3 days.
• Fridge - Transfer the cake to the fridge and store it for up to 5 days.
• Freezer - Wrap the whole cake in plastic and place it in a freezer-safe bag, and store it in the fridge for up to 2 months. Thaw in the fridge before serving.