Sunken Berry Almond Cake

Adapted from Samantha Seneviratne

This almond-flour based cake is buttery, moist, tender, and entirely gluten-free. Our finely ground almond flour ensures there’s no graininess in the velvety-smooth crumb, which is studded with fresh berries for bursts of color and flavor. 

10 mins
35 to 40 mins
1 hr
one 8" cake
Sunken Berry Almond Cake - select to zoom
Sunken Berry Almond Cake - select to zoom
Sunken Berry Almond Cake - select to zoom
Sunken Berry Almond Cake - select to zoom


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  1. Preheat the oven to 350°F.  

  2. Lightly grease an 8" round cake pan or line with a parchment round then grease the parchment and sides of the pan to ensure the cake releases smoothly from the pan.  

  3. In a medium bowl, whisk together the almond flour, cornstarch, baking powder, and salt.  

  4. In another medium bowl or the bowl of your stand mixer, beat the butter, 1/2 cup (99g) of the sugar, and the lemon zest until fluffy and well combined, about 4 to 5 minutes. Add the egg yolks and extracts and beat until well combined, about 30 seconds.  

  5. Add the almond flour mixture to butter mixture and beat until just combined. 

  6. In a clean bowl with clean beaters, beat the egg whites and the remaining 2 tablespoons sugar to soft peaks, about 3 minutes.  

  7. Mix about 1/2 cup of the beaten egg whites into the almond flour mixture to loosen it. Then gently fold the remaining egg whites into the almond flour mixture, being careful not to deflate the egg whites (some lingering streaks are OK).  

  8. Transfer the batter to the prepared pan and smooth the top. Place the berries evenly over the top of the cake; no need to press them into the batter. 

  9. Bake the cake for about 35 to 40 minutes, until golden-brown and a toothpick or paring knife inserted into the center comes out with moist crumbs attached (rather than batter).  

  10. Let the cake cool in the pan on a wire rack for 10 minutes. Carefully flip the cake out of the pan, invert onto a rack so that it’s right side up, and let cool completely. Dust with non-melting sugar or confectioners’ sugar before serving. 

  11. Storage instructions: Store the cake, well-wrapped at room temperature, for several days. 

Tips from our Bakers

  • For a plainer almond cake that you can top with whipped cream and fresh fruit or frost as a birthday cake, omit the lemon and berries.