Healthy Berry Vanilla Naked Cake

This beautiful three-layer vanilla cake is made with wholesome ingredients like coconut oil, honey, and whole wheat flour, creating a cake you can eat with no guilt! The deliciousness doesn’t end with the cake – it’s topped with juicy, seasonal berries and sweet homemade vanilla icing.

If you have a gluten intolerance, you can simply use 1½ cups oat flour plus an additional ½ cup of almond flour to replace the whole wheat flour for an equally yummy vanilla cake that is now gluten-free!

If you don’t want to fool with stacking and icing a three layer cake, don’t worry. You can bake the cake batter in an 8×8” dish for, depending on the dish, around 20-25 minutes at the same temperature. Slab that finger-licking vanilla icing on top (once it cools) and finish it off with berries of choice.

Healthy Berry Vanilla Naked Cake

 

Makes 14 servings

1 serving is 1 slice cake with icing and berries

 

Ingredients

Cake

  • ¾ cup plain full-fat greek yogurt
  • 4 eggs
  • ¾ cup unsweetened almond milk
  • ¼ cup + 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1¼ cup almond flour
  • 1½ scoop vanilla protein powder (see notes)
  • 2 cups whole wheat flour (see notes)
  • ¾ cup coconut sugar
  • 3 teaspoons baking powder

Icing

  • 2/3 cup plain full-fat cream cheese, softened
  • ½ cup plain full-fat greek yogurt
  • ½ cup honey
  • 1 teaspoon vanilla extract

Topping

  • Strawberries
  • Blackberries
  • Blueberries

 

Method

  1. Preheat oven to 350 degrees F. Grease 3 mini cake pans (I used three 6” pans) and set aside.
  2. Using a hand-held mixer, beat together the first four cake ingredients until smooth.
  3. Add remainder of cake ingredients to the bowl of wet ingredients. Blend on low speed until smooth & well combined.
  4. Evenly distribute cake batter among the three pans. Smooth down with a spatula. 5. Bake in the oven for 26-30 minutes. Let cakes cool on a wire rack while you make the frosting.
  5. In another mixing bowl, beat the cream cheese until smooth. Add the remainder of icing ingredients to the bowl and beat until light and fluffy.
  6. To assemble the cake (see notes to read tips for icing a layered cake), place one cake layer on your serving platter/dish. Spread about 1/3 of the frosting on top. Place the second cake layer on top of frosting. Spread another 1/3 of frosting on top of 2nd cake layer. Place the third cake layer on top of frosting. Spread the remainder of frosting on top.
  7. Using a spatula, smooth down frosting to your liking. Top with sliced berries. Enjoy!

 

Notes

  • Be careful when choosing a protein powder. Make sure you select one that has no refined sugars (cane sugar being the main culprit), artificial flavorings, and processed ingredients.
  • If you choose to omit the protein powder, you can use an additional 1/3 cup whole wheat flour or ½ cup almond flour in its place.
  • If you have a gluten intolerance, you can simply use 1½ cups oat flour plus an additional ½ cup of almond flour to replace the whole wheat flour for a gluten-free cake.
  • Before spreading the icing on the cake, I use a serrated knife to trim the tops and sides of cake layers to ensure all 3 cake layer are even, flat on top, and the same size. It makes icing the layers much faster and easier.
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