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Gluten-Free Almond Cake with Berries

Yields4 ServingsPrep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.


Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.


Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.


Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Nutrition Facts

Serving Size dishes

Servings 4

Amount Per Serving
Calories 734Calories from Fat 12
% Daily Value *
Total Fat 45g70%

Saturated Fat 45g225%
Trans Fat 12g
Cholesterol 41mg14%
Sodium 4mg1%
Potassium 12mg1%
Total Carbohydrate 32g11%

Dietary Fiber 66g264%
Sugars 42g
Protein 3g6%

Vitamin A 4%
Vitamin C 12%
Calcium 56%
Iron 51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.