Vanilla Cake with Fresh Berries

This extraordinary cake is topped with a cream cheese icing and fresh berries, and is perfect for celebrating birthdays or special occasions with friends, family, and loved ones.

PREP TIME: 15 MINUTES

COOK TIME: 45 MINUTES

PASSIVE TIME: 30 MINUTES

MAKES: 8 SERVINGS

SERVING SIZE: 1 SLICE

For the cake

1 cup (3.2oz/100g) almond flour

¹⁄₄ cup (1oz /30g) coconut flour

1 tsp baking powder

¹⁄₄ tsp salt

¹⁄₂ cup (3.2oz/100g) granular erythritol

5 large eggs, separated

¹⁄₄ cup (2oz/60g) heavy whipping cream

¹⁄₂ cup (3.2oz/100g) unsalted butter, melted

1 tsp vanilla extract

¹⁄₂ tbsp powdered gelatin

1 tbsp warm water

For topping

1¹⁄₄ cups (10oz/285g) full-fat cream cheese

2 tbsp heavy whipping cream

3 tbsp confectioners erythritol

2 tsp vanilla extract

2 tsp lemon juice

¹⁄₂ cup (5oz/150g) fresh blueberries

¹⁄₂ cup (5.1oz/160g) fresh strawberries, thinly sliced

1. Preheat the oven to 320°F (160°C) and line an 8-inch (20cm) round cake pan with parchment paper.

2. In a medium bowl, combine the almond flour, coconut flour, baking powder, salt, and erythritol. Mix until the ingredients are well combined and a uniform color is achieved. Set aside.

3. In a separate medium bowl, beat the egg whites with a hand mixer until soft peaks form. Set aside.

4. In a third medium bowl, combine the egg yolks, whipping cream, melted butter, and vanilla extract. Whisk to combine. Set aside.

5. In a small bowl, combine the gelatin and warm water. Stir until the gelatin is completely dissolved, then add to the egg yolk mixture. Stir.

6. Carefully fold the egg yolk mixture into the egg white mixture, then fold the almond flour mixture into the egg mixture. Pour the batter into the prepared cake pan. Transfer to the oven and bake for 45 minutes.

7. While the cake is baking, make the icing by combining the cream cheese, whipping cream, and erythritol in a medium bowl. Stir, then add the vanilla extract and lemon juice. Continue stirring until a smooth, creamy texture is achieved.

8. When a toothpick inserted into the middle of the cake comes out clean, remove from the oven and set aside to cool for 20 minutes.

9. Once the cake is cooled, slice in half lengthwise. Cover the first half with one third of the icing and top with half the berries. Place the other half on top of the base, spread the remaining icing over the entire surface of the cake, then top with the remaining berries. Cut into 8 equal-sized servings. Store in an airtight container in the fridge for up to 5 days.

Tip Blueberries and strawberries are interchangeable with blackberries and raspberries.

NUTRITION PER SERVING

261
CALORIES

24g
TOTAL FAT

6.5g
TOTAL CARBS

4g
NET CARBS

7g
PROTEIN

Vanilla Cake with Fresh Berries