Gluten and Soy Free Recipes for Endometriosis and Ovarian Cysts

Vegan Gluten Free Cake Recipe | Berry Pineapple Cake

The most incredible Vegan Gluten Free Cake Recipe is soft and super easy to make! It’s naturally sweetened with maple syrup and topped with fresh berries and pineapples, giving you a healthy sweet treat!


a vegan gluten free cake garnished with berries and a pink rose on sitting white plate on a dinning room table
one slice of vegan gluten free cake garnished with berries on a blue plate

Baking really is a science, especially when you get into vegan and gluten-free cooking. I made this vegan gluten free cake recipe twice, and both times it came out perfect.

But again, as mentioned, vegan and gluten free baking can be tricky, so it’s crucial you know what you are doing. (And by all means, please don’t bake this for any desert competition without first knowing how to do so….long story lol). 


For this recipe, I am using almond flour. Almond flour is what I used to bake my Fudge Brownie Cake, and it is my go-to gluten free flour to use! Gluten free flours are NOT created equal, and I had to learn this the hard way!

Different brands have different mixtures. And while most of them bake well when eggs are involved, for vegan baking not so much. 

I do believe it is the potato starch in some all-purpose gluten free flour that allows it to work for vegan baking. In my Vegan Gluten Free Dairy Free Bread recipe, I made my own gluten free flour mix adding potato starch, and it turned out perfectly. 

However, baking bread and baking a cake is a different type of science. So I HIGHLY RECOMMEND you do not substitute the almond flour for this recipe unless you are an experienced vegan and gluten free baker. 


The other element you will need to make this vegan gluten free cake recipe successfully is a flaxseed egg. 

Flaxseed egg (or Flax Egg) are ground flaxseeds mixed with water that sits for a few minutes until it “gels” up to an eggy like consistency. It’s imperative to use for two things:

  • It acts as a binder. Just like eggs, this flaxseed egg holds your ingredients together
  • It keeps your cake moist. Again this neat little mixture mimics eggs as it has fat and added water content adding moisture and richness to your dessert.


1. Mix The Ingredients

Okay, this is my favorite part, as you don’t need any fancy mixers or cake equipment. The method is super simple. 

  • Grab a large bowl, mix the almond flour, salt, baking powder, and baking soda.
  • Next, add the coconut oil, maple syrup, lemon juice, and flax eggs.
  • Mix but make sure you DO NOT over mix.
  • Add the pineapple and blackberries to your mixed cake batter. Gently fold your fruit into your batter. Again making sure not to overmix. but mixed enough to where the fruit is fully incorporated with the cake batter.

2. Bake

  • Place the cake mixture into the cake pan.
  • Make sure your cake batter is smooth and flat inside your cake pan.
  • Bake for about 45-55 minutes, or until lightly browned on the outside and baked all way through.

Once your gluten free cake is done, allow to cool and top with additional fresh berries!


Almond flour is both wheat and gluten free naturally, so it’s easier to digest. It’s low in carbs but high in good healthy fats and fiber, making it a more suitable choice for your blood sugar levels refined flours.  

Blackberries are often an underrated berry, but these berries have amazing benefits. They are high in antioxidants, which help fight inflammation. 

The most significant advantage of pineapples is an enzyme called bromelain. This enzyme helps speed up healing and acts as a natural anti-inflammatory medication.

***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner.  All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.

one slice of vegan gluten free cake sitting on a white plate with fresh blackberries on top
full cake on a white plate with one slice cut out of it garnished with berries and a rose


Save the recipe on Pinterest to Make Later!

a 2 grid Pinterest graphic of a vegan gluten free cake showing top angle of cake and 1 slice of cake

Join over 20,000 Daytime Vegan Tribe Members on Instagram!

Also stay in touch by joining me on Pinterest, Youtube, and Facebook

Don’t Know Where To Start On Your Healthy Journey?  Download My Free Meal Plan & Healthy Eating Guide!

Daytime Vegan Free Meal Plan and Guide

Products I Used In This Recipe

(ad blocking might prevent you from viewing the products)


a vegan gluten free cake garnished with blackberries and a pink rose on sitting on dinning table

Blackberry Pineapple Cake | Vegan and Gluten Free

An easy cake recipe that is delicious and healthy!

Course Dessert
Cuisine American
Keyword vegan gluten free birthday cake, vegan gluten free cake, vegan gluten free cake recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 570 kcal
Author Daytime Vegan


  • 4 cups almond flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup coconut oil
  • ½ cup maple syrup
  • juice of 2 lemons
  • 2 flax eggs 2 tablespoons ground flax seeds mixed with 5 tablespoons water
  • 1 cup pineapple chunks fresh or frozen (thawed)
  • 1 pint blackberries
  • 1 cup assorted fruit for garnishment optional


  1. Preheat oven to 350F. Use a little coconut oil to grease your 8 inch cake pan. Make sure your flax egg is already mixed and ready.
  2. In a large bowl, mix the almond flour, salt, baking powder and baking soda. Add the coconut oil, maple syrup, lemon juice, and flax eggs. Mix. Add the pineapple and blackberries. Mix throroughly.
  3. The mixture might seem too thick and you will feel the urge to add more liquid, but don’t do this. Use the pictures in this blog post to reference how thick it looks when it’s in the cake pan.
  4. Place the cake mixture into the cake pan.
  5. Bake for about 45-55 minutes, or until lightly browned on the outside and baked all way through. Check the cake every 15 minutes or so and cover the cake with tinfoil if it looks like it’s getting burned.
  6. Remove from oven and let cool for at least 30 minutes.
  7. Garnish the cake with an assortment of fresh fruit if you’d like. Enjoy.

Recipe Notes

Do NOT use gluten free flour in place of almond flour. I tried this and the recipe did not work well. It was a hard disgusting brick! Use almond flour!!

Nutrition Facts
Blackberry Pineapple Cake | Vegan and Gluten Free
Amount Per Serving (1 slice)
Calories 570 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 14g88%
Sodium 218mg9%
Potassium 300mg9%
Carbohydrates 43g14%
Fiber 11g46%
Sugar 27g30%
Protein 14g28%
Vitamin A 162IU3%
Vitamin C 19mg23%
Calcium 196mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

26 thoughts on “Vegan Gluten Free Cake Recipe | Berry Pineapple Cake”

Leave a Reply

Your email address will not be published. Required fields are marked *