+ Well Nourished ⎮ Almond Berry Scone Cake - a gluten, dairy and grain free treat

Almond Berry Scone Cake

Almond Berry Scone Cake

This moist, grain, gluten and dairy-free Almond Berry Scone Cake is so easy to make (just blend and bake) and really delicious.

Because my kids go to a nut-free school, we often use after school as a time to include the beneficial fats and phytonutrients found in nuts. It’s one of my kids favourite after school or weekend snacks and I hope you enjoy it too.

50g (¼ cup) coconut oil, melted
85g (¼ cup) sweetener (rice malt syrup, honey or maple syrup)
1 large organic or free-range egg
150g (1 ½ cups) almond meal
2 tablespoons arrowroot powder
20g (¼ cup) unsweetened shredded coconut
Zest one lemon
1 teaspoon vanilla powder or paste
1 teaspoon baking powder
¼ cup berries of your choice (fresh or frozen)


  1. Preheat the oven to 180℃.
  2. In a food processor or with a hand mixer combine the coconut oil, sweetener and egg.
  3. Add the almond meal, arrowroot, coconut, lemon zest, vanilla and baking powder and mix until well combined.
  4. Fold the berries into the batter.
  5. Line a small round cake tin with baking paper and scrape the thick batter into the tin.
  6. Using a wet spoon, gently shape the batter into the base of the tin.
  7. Bake for 30-40 minutes (until cooked in the middle).
  8. Serve as is or with a little coconut yoghurt or cultured cream on the side.

You can also top with slivered or flaked almonds for a nice crunchy top.

Fructose friendly 
Choose rice malt as your sweetener.

Another fruit
I love this with sliced stone fruit too.

Replace the coconut oil with melted butter and replace the shredded coconut with more nut meal.

Lovely with hazelnut meal too.

Let me know how you like it – post a comment below! G x


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Almond Berry Scone Cake

  • Wendy

    thanks for this beautiful gluten free recipe, could I use macadamia oil instead of coconut oil

    • You’re welcome Wendy. I haven’t tested it but I often sub coconut oil for macadamia nut oil so I should think it would be fine, enjoy Gx

  • Vanessa Miles

    Hi, this looks like a great recipe that my kids will love (they adore your berry oatmeal bake). To make it in cupcake sizes any idea how much I’d need to adjust the cooking time?
    And have you tried freezing these?

  • Peggy Stewart

    Just made this and it is absolutely delicious! I made exactly as per recipe using frozen organic blueberries. This is a keeper. Love the rustic look. 🙂

    • Yay – thrilled you enjoyed Peggy, have a great weekend x

  • Okay so it’s quite rustic (like a scone) so you won’t get a pretty cup cake with a full rise. Just bake them until they are firm in the middle. About 20 minutes at a guess G x

    • Vanessa Miles

      Thanks Georgia, made it today as per your recipe using frozen raspberries and my 5yo LOVED it… as did I! I will try doing muffin sizes for the lunchbox next time

  • nutfree

    You say this is nut free, but it uses almond meal. What can I substitute to remove the nut meal and make it nut free? Thanks 🙂

  • nutfree

    Good if I can read first!! Sorry – my bad. Doesn’t say nut free :O
    How can I make it nut free??

  • Phoebe Trongchittham

    Love it Georgia, it cooks up beautifully. I didn’t have a lemon so used lime zest instead and it was lovely. I reckon I’ll try it again with raspberries and lemon zest.

  • Allen Blacklidge

    Thank you Georgia for your wonderfully helpful site/blog. Tried this yesterday with plums as didn’t have any berries – delicious warm from the oven. My husband loved it too, blissfully unaware that it was grain free. I put the leftovers in the fridge, might try half amounts next time as there is only 2 of us.

    • Thrilled you enjoyed it – I love it hot or cold. The recipe would be fine halved, or you can actually freeze this also. Thanks for your feedback, much appreciated G x

  • Alicia

    Made this a few nights ago – very easy to follow. I served it alone as I didn’t have any extra fruit etc, but my husband and eldest commented it needed more sugar!!! To which I told them it was sugar free. so next time I might need to serve with some berries or a smidge of ice cream. My 2 youngest loved it though.

    • Glad they (mostly) enjoyed it lol! You can always increase the sweetener if need be, my recipes are generally a bit light on G x

  • Gwen

    Looks delicious – how many servings is this? Thanks.

    • Yes it is Gwen. It’s quite a filling cake, depending on how big the slices 4-6 approx G x

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