Almond Cake with Coconut Whipped Cream and Mixed Berries


I made the best cake that I have ever made tonight. Yes, THE BEST!


I have been wanting to make a layer cake with whipped cream and fruit, ever since I had one that my aunt baked at a family gathering this summer. I wanted to recreate that recipe vegan and using healthier ingredients, like whole wheat flour and pure maple syrup. I also planned on making and using coconut whipped cream instead of the dairy kind.


Tonight I decided to tackle this recipe dream and made the cake using my recipe for vanilla cake as inspiration. Instead of using vanilla extract, I planned on using pure almond extract. I have been craving that taste for a while and thought it would go perfectly in a fluffy cake recipe!





After we mixed up the batter, lay it gently in the pan, and awaited it to bake, the fragrant sweet smell that filled the kitchen was the first sign that this was going to be a special recipe. Once the oven timer went off and I opened the oven door, beholding a perfectly golden, perfectly risen cake, I got my second sign. The third sign was cutting into the cake and tasting the first bite. It was exactly the taste and texture that I was going for and I was quite pleased.


We were so hungry for the cake that I decided to just serve it as one cake and saved the second cake (which was to be the top layer), and we just cut the cake and topped it with the coconut whipped cream and thawed out mixed berries.




No one complained about that! Everyone gave it five out of five stars, and so here I am at my computer!




Almond Cake


Makes one 9-inch round or square cake, double the recipe to make a two-layer cake


This cake is so delightfully light and fluffy! Although I called it “Almond Cake,” the almond extract is in no way nutty. Instead, the extract tastes like candy, or some other heaven-sent flavor! My girls loved this cake and they are not exactly fond of nuts. So if you aren’t a fan of nuts, don’t let that prevent you from giving this recipe a try!


  • 2 1/3 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2/3 cup pure maple syrup
  • 2/3 cup sunflower oil
  • 1 cup unsweetened almond milk
  • 2 teaspoons pure almond extract


  1. Preheat the oven to 350°F and lightly grease your cake pan or pans.
  2. In a large mixing bowl combine the flour, baking powder, baking soda and sea salt.
  3. In a separate smaller mixing bowl whisk together the maple syrup, oil, milk and almond extract.
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Pour the batter into your cake pan.
  6. Bake for 25-30 minutes, or until a toothpick or knife inserted comes out clean.
  7. Allow to cool completely before removing from the pan.
  8. Serve by topping with coconut whipped cream and fresh or thawed from frozen berries!


Coconut Whipped Cream

  • 1 (400ml) can full fat coconut milk, refrigerated overnight upside down
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract


  1. Open the chilled can of refrigerated coconut milk and spoon the coconut cream from the top of the can into a medium mixing bowl. (The water will be at the bottom of the can and can be saved for a smoothie or other recipe.)
  2. Add the maple syrup and vanilla and beat for about 3 minutes, until thick and creamy liked whipped cream.
  3. Use immediately. Can be stored for a day or two, but is best fresh.


You’re welcome! 🙂


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