Comments on: Gluten-Free Almond Cake with Berries on Top

By: Halina

Halina — Sat, 26 Sep 2026 01:04:23 +0000

I have made this cake twice now great recipe. I added a half a cup of cranberries and baked it in a slice tin. I served it with Greek yoghurt and berries on the side. Yummy any time of the day.

By: Cookie and Kate

Cookie and Kate — Fri, 25 Sep 2026 15:25:51 +0000

In reply to Connie Baker. Hi Connie, your batter is going to be thicker in the pan, so you might need need to bake slightly longer.

By: Connie Baker

Connie Baker — Fri, 18 Sep 2026 01:42:39 +0000

If I use an 8 inch springform pan what adjustments should I make to the recipe?
Thanks!

By: Carmen

Carmen — Sun, 12 Jul 2026 17:06:15 +0000

Hi, I made this cake yesterday, 7/11/2026, with 8oz of unblanched almond flour and all other ingredients, my husband and I love it. I will add 1/4 tsp of almond extract for a more almond flavor, next time, although he loves as is. Thank you.

By: Emily

Emily — Mon, 29 Jun 2026 19:45:45 +0000

This was delicious! I served it as a dessert, accompanied with sliced strawberries and vanilla ice cream, after a bbq cookout. I forgot to buy a lemon and used lime zest instead and used 1/2 cup maple syrup since I was serving with ice cream. So easy to whip up and a perfect end to a summer meal.

By: Cookie and Kate

Cookie and Kate — Sun, 31 May 2026 20:03:11 +0000

In reply to Kati Wright. Hi Kati, I don't have experience with huckleberries to know how moist they are. If you use frozen berries, you'll want to drain them very well after defrosting.

By: Kati Wright

Kati Wright — Sat, 30 May 2026 16:53:57 +0000

Hi Kate,

I would like to make this for my brother’s birthday cake. I have a lot of frozen huckleberries. Do you think making a berry spread with frozen ones would make the top too mushy? I thought since there’s yogurt on top it could handle more moisture?
Thank you
PS Really love your recipes, simple, delicious and healthy

By: Cookie and Kate

Cookie and Kate — Tue, 28 Apr 2026 02:32:33 +0000

In reply to Klae Gilchrist. Hi Klae, I think this can be made the day before. I'm glad it's a hit for your brunches!

By: Klae Gilchrist

Klae Gilchrist — Fri, 17 Apr 2026 12:11:33 +0000

Hello! Can I make this ahead of time? The evening before serving it (for brunch) perhaps? I’ve only ever made it the day of but my oven will be occupied.

I love this cake and I’ve made it many times. I usually refer to it as an olive oil cake for my gluten eating friends because they get weird about something that seems “healthy” or especially something that’s labeled GF. This is my go to brunch item or even for a birthday because it’s so delicious but doesn’t leave you with a sugar high or regretting what you ate!

By: Cookie and Kate

Cookie and Kate — Wed, 15 Apr 2026 00:27:42 +0000

In reply to Linda in Chicago. Hi Linda, I'm glad you were able to improvise with what you have on hand and that your substitution was was a success! Thanks for sharing the idea.