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Berry Almond Cake

Easy and delicious berry cake. Vegan and glutenfree.

Course Cake, Dessert
Keyword glutenfree, oil free, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Author Cecilie Bresson


  • 90 grams buckwheat flour (3.2 oz)
  • 80 grams almond flour (2.8 oz)
  • 1 small ripe banana (approx. 70g/2.5oz)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract or vanilla sugar
  • ¾ dl light cane sugar (⅓ cup)
  • 1 dl non-dairy milk (0.4 cup)
  • 1 dl aqua faba aka the liquid from a can of chickpeas (0.4 cup)
  • 120 grams fresh berries, I used blueberries and raspberries (4.2 oz)
  • ½ lemon (zest only)
  • tsp almond extract or essence
  • 1 small handful almonds


  1. Add the aquafaba and whisk it for 1 minute with a hand mixer. Then add the cane sugar 1 tbsp at a time. Add a tbsp every 30 sec while whisking until all the sugar have been added.

  2. In another bowl mix all the dry ingredients together (buckwheat flour, almond flour, baking powder, baking soda and vanilla)

  3. In a third bowl mash the banana and then add the non-dairy milk and mix well. Then add the lemon zest and almond extract/essence and mix again.

  4. Pour the dry ingredients into the bowl with the banana mixture and mix well.

  5. Gently mix the whisked aquafaba into the batter. Adding ¼ at a time.

  6. Gease a baking pan/tin with a little oil or vegan butter. (I used a 27x18cm or 10x7in pan) and transfer the mixture to the pan.

  7. Add the berries on top of the batter press them lightly down into the mixture.

  8. Chop the almond and sprinkle them on top of the batter.

  9. Bake in the oven at 175C°/350F° for 25-30 minutes until golden brown.

  10. Let the cake cool before serving. I highly suggest serving it with vegan whipped cream or some vanilla icecream.