Can I make Mulberry Almond Cake without eggs?

While eggs play an important role in structure and texture, you can experiment with substitutes like yogurt or flax eggs. However, because this Mulberry Almond Cake uses almond flour, the results may vary slightly in texture and stability.

Can I use frozen mulberries instead of fresh?

Yes, frozen mulberries can be used in this Mulberry Almond Cake. Make sure not to thaw them completely before adding to the batter, and coat them lightly in flour to prevent excess moisture and sinking.

Is Mulberry Almond Cake gluten-free?

This Mulberry Almond Cake is not fully gluten-free because it contains all-purpose flour. However, you can substitute it with a gluten-free flour blend to make a gluten-free version, keeping in mind that the texture may change slightly.

How do I store Mulberry Almond Cake?

Store the Mulberry Almond Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days or freeze it for up to two months. Always let it come to room temperature before serving for the best flavor.

Mulberry Almond Cake Easy Recipe

Name: Mulberry Almond Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large eggs; 3/4 cup (150 g) white granulated sugar; 3/4 cup (180 ml) vegetable oil; 1/4 cup (30 g) all-purpose flour; 3/4 cup (75 g) almond flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon vanilla extract or almond extract; 1 cup (150 g) fresh mulberries, halved if large; 2 tablespoons (15 g) all-purpose flour (for coating berries)

Description

This Mulberry Almond Cake is a soft, moist, and crumbly one-bowl cake made with almond flour, fresh mulberries, and oil instead of butter. It’s lightly sweet, nutty, and perfect for tea time or as a simple seasonal dessert.

Ingredients

Scale

3 large eggs
3/4 cup (150 g) white granulated sugar
3/4 cup (180 ml) vegetable oil
1/4 cup (30 g) all-purpose flour
3/4 cup (75 g) almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract or almond extract
1 cup (150 g) fresh mulberries, halved if large
2 tablespoons (15 g) all-purpose flour (for coating berries)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
In a large mixing bowl, whisk the eggs and sugar until smooth and slightly pale.
Add the vegetable oil and whisk until fully combined.
Sift in the all-purpose flour, almond flour, baking powder, baking soda, and salt.
Mix gently until a smooth batter forms, avoiding overmixing.
In a separate bowl, toss the mulberries with 2 tablespoons of flour to prevent sinking.
Fold the coated mulberries into the batter evenly.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 5 minutes, then remove from the pan and cool completely on a wire rack before slicing.

Notes

Use fresh, ripe mulberries for the best flavor and texture.
Do not overmix the batter to keep the cake light and tender.
Coating the berries with flour prevents them from sinking.
You can substitute mulberries with blueberries or raspberries.
Allow the cake to cool completely before slicing for clean cuts.
Store in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg