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Healthy Gluten-Free Paleo Vanilla Cake With Mixed Berry Jam (Perfect for babies + birthdays)

  • Author: Jen
  • Total Time: 35 minutes
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free


A delicious + healthy vanilla cake with a yummy mixed berry jam layer in the middle that is perfect for special occasions! I made this as  birthday cake for my son’s first birthday and not only did he enjoy it, but so did the adults! Gluten free, refined sugar free, paleo!


  • 2 cups blanched almond flour (180g)
  • 1/4 cup tapioca flour (30g)
  • 1/4 teaspoon baking soda (2g)
  • 2 pasture-raised whole eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup (78g)
  • 2 tablespoons lemon juice (26g)
  • 2 tablespoons melted coconut oil (28g)
  • 3 tablespoons almond milk (41g)

For middle mixed berry jam layer:

  • 1.5 cups frozen berries of your choice – I like to use frozen mixed berries from Trader Joe’s
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice

optional frosting: 

  • 1 cup cashews (soaked overnight)
  • 1 tablespoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/4 cup melted coconut oil
  • fruits or veggies to color the frosting – spinach for green, blueberries for purple, beets/strawberries/or pink dragonfruit for red/pink, turmeric for yellow.


  1. Add all dry ingredients to a mixing bowl (almond flour, tapioca, and baking soda) and combine. In a separate mixing bowl or measuring cup, combine wet ingredients – eggs, vanilla, maple syrup, lemon juice, coconut oil, and almond milk. Pour wet ingredients into the dry bowl and mix until you have cake batter consistency.
  2. Pour batter into a spring-form pan, like this one, and bake in the oven at 350f for 15 to 20 minutes. Baking times vary depending on the oven so I recommend you check at the 15-minute mark with a toothpick – if the toothpick is dry and the cake looks golden brown it is ready. If the toothpick comes out wet, let bake for another 5 to 10 minutes.
  3. Prepare the berry jam. To a saucepan, add berries, maple syrup, vanilla, and lemon juice. Heat over low/medium heat until the fruits are broken down and it resembles a jam. If it begins to bubble too much, lower the heat. Use a fork to mash the berries and help break them down. Set aside and let cool before adding to the cake.
  4. Once the cake and berry jam have cooled down – remove the cake from the springform pan and using a sharp knife, carefully slice the cake in the middle so that you have two halves: the top and bottom. Spread the berry jam on the bottom layer and then place the top layer back on. Let sit in the fridge until really cold before adding frosting.
  5. To make the frosting: Add all ingredients to a blender and blend until smooth and creamy. It is really important that all ingredients for the frosting are at room temperature or else it will cause the melted coconut oil to solidify making the frosting clumpy. TIP: make the frosting the night before so that it has time to set in the fridge and get really thick before frosting the cake. Also, frost the cake once it has sat in the fridge for several hours so that it is really cold. If you frost a warm cake the frosting will melt.


  • make sure all frosting ingredients are at room temperature before combining or else it will cause the coconut oil to solidify.
  • if you can, make the frosting the night before so that it is super thick the next day.
  • frost the cake once it has chilled in the fridge for a few hours
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: desserts

Keywords: brthday cake, baby friendly, healthy, gluten free, cake, vanilla, berry,

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