LILY BAKES: Almond Flour Cake

The latest from our resident kid baker
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Lily Barnes is our 10-year-old resident kid baker. Each month she shares an original recipe that kids can make at home with their parents, plus a few behind-the-scenes tips and tricks to make your treat extra special. Here is Lily’s recipe for Almond Flour Cake with whipped cream and fresh berries:


Almond Flour Cake with Whipped Cream and Fresh Berries 

I wanted to make the almond cake because my doctor has been encouraging me to make a healthier recipe. I have been learning about different flour that I can use instead of all-purpose flour. Almond flour and coconut flour are great choices. I have used monk fruit sweetener instead of sugar too. I added fruit as a topping!—Lily

*Serving size 8-10



Almond Flour Cake:

  • 2 cup almond flour
  • ¼ cup all purpose flour
  • 6 large eggs, whites separated
  • ½ cup monk fruit sweetener (white sugar replacement)
  • 1½ tablespoons vanilla extract

Simple Syrup:

  • ½ cup boiling water
  • ½ cup monkfruit sweetener

Whipped Topping:

  • 2 cups heavy cream
  • ¾ cup Splenda
  • 1 tablespoon vanilla extract
  • Tip: Chill mixing bowl in freezer ahead of time

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Almond Flour Cake:

  • In a bowl, mix two flours together and set aside.
  • In a separate bowl, separate egg yolk and whites. Set the whites aside
  • Add monkfruit sweetener to the yolk and using a mixer, whisk until combined and a pale yellow color
  • Add in vanilla extract
  • Combine yolk mixture with flour and set aside
  • In a mixer, whisk egg whites to a fluffy stiff peaks
  • Gently in batches, fold in the egg whites into the batter
  • Pour fully mixed batter into two greased cake pans and place into oven at 350 degrees for 20 minutes
  • You should be left with two cakes ready to be layered

Simple Syrup:

  • In small saucepan, bring water to a boil and add in monkfruit sweetener. Turn off once fully dissolved
  • Brush your finished cakes with simple syrup to keep cakes moist

Whipped Topping:

  • In a chilled mixing bowl, pour in two cups cold heavy cream and ¾ cups of Splenda, and vanilla extract
  • Using a hand mixer, blend on low gradually moving to high speed
  • Stop as soon as the cream stiffens, careful to not over whip

*Top each cake with the whipped cream and layer. You can top the cake with fresh fruit if your choice!