Desserts,  Gluten-Free,  Summer

Grain Free Almond Cake with Mascarpone Cream and Berries

  This almond cake with mascarpone cream and fresh berries is a real treat. It’s grain free, looks fantastic, and tastes divine. As it is easy and quick to make, it will work perfectly for last minute gatherings or small birthday parties. 

The rich flavor and consistency from the almonds and dates, combined with the creamy topping and juicy berries, makes it a dessert you’ll love.  Just pick your favorite fruits like berries, soft apricots, or figs—whatever you fancy. You can also sprinkle the cake with nuts and shredded chocolate.

Grain Free Almond Cake with Mascarpone Cream and Berries

Grain Free Almond Cake with Mascarpone Cream and Berries
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


Almond cake:

  • 200g almond meal
  • 200g soft pitted dates*
  • pinch of salt
  • ½ teaspoon baking soda
  • 3 eggs
  • 30g melted coconut oil

Mascarpone cream:

  • 150 g lactose free mascarpone (chilled)
  • 150 g lactose free heavy whipping cream (chilled)
  • 1 teaspoon vanilla extract
  • 30 g powdered xylitol
  • 2 tablespoon lemon juice


  • Strawberries
  • Blueberries
  • Pomegranate


  1. Grease an 18 cm springform pan and sprinkle it with almond meal.  
  2. Preheat oven to 180°C
  3. Mix together almond meal, baking soda, salt in the bowl and set aside.
  4. Blend dates, eggs and coconut oil until smooth. 
  5. Combine blended ingredients with almond mix in a bowl.
  6. Transfer dough to the pan and bake for 25-30 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool for about 15 minutes and then remove from the pan.
  7. Using an electric mixer, beat together mascarpone cheese, whipping cream, powdered xylitol, lemon juice and vanilla extract until light and fluffy.
  8. Spread the cream evenly over the cooled cake and decorate with clean and hulled fruits. 
  9. You can serve the cake immediately or store it in the fridge for no more than two days. 


*If your dates are dry, soak them in warm water for 30 min. and drain them before blending. 

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