Gluten-Free Honey Almond Cake With Wild Blueberries

This gluten-free honey almond cake with wild blueberries is a nourishing dessert made with whole ingredients like almond flour, honey, and yogurt. It is a cozy fall dessert made with wholesome ingredients like almond flour, honey, and citrus zest. Perfect for fall baking, weekend gatherings, or a comforting treat on crisp autumn days.

I love making desserts that taste as good as they look. This gluten- free almond cake with wild blueberries is light yet rich, naturally sweet, moist without being heavy, and loaded with nourishing ingredients. It’s the kind of cake I love having on hand—not just for celebrations but for quiet mornings, tea breaks, and cozy dinners with friends. Bonus? It’s gluten-free, refined sugar-free, and full of ingredients that truly love your body back.

I made this honey-sweetened cake when I was in Oregon last year after we went to pick wild blueberries in the forest. They instantly reminded me of summers in Poland, foraging in the forest with stained fingers and a basket that never stayed full for long. I wanted to capture that sense of wild sweetness and memory in a simple cake. One that was not just nostalgic and delicious, but something I could feel good about serving to clients, friends, and myself.

As a Chef and Nutrition Consultant, I believe food should be both deeply nourishing and joyful. I work with women who want to feel vibrant, energized, and balanced—and often, that starts in the kitchen. This cake is packed with hormone-supportive ingredients like almond flour, raw honey, wild blueberries, and eggs. It skips refined sugar and uses yogurt or coconut yogurt to add moisture and probiotics. Whether you’re managing hormonal changes, avoiding gluten, or just want a healthier sweet treat, this recipe supports your health while satisfying your sweet tooth.

Whether you’re baking for a special occasion or need a cozy weekend project, this cake offers both flavor and peace of mind. You’ll see just how satisfying gluten-free baking can be—no complicated blends, no gritty texture, just a soft, moist crumb reminiscent of favorites like my Gluten-Free Rhubarb Cake Recipe. Grab your mixing bowl, and let’s bring warmth and nutrition to your dessert table with this wild blueberry cake!

Why You’ll Love This Recipe

• It’s naturally sweetened with honey
• The texture is tender and moist without any refined sugar or gluten
• It’s rich in nutrients that support hormone health
• The citrus zest and wild blueberries bring brightness and depth
• It comes together easily in one big bowl and a few smaller ones
• It feels special enough for holidays and simple enough for weekday baking

Ingredient Substitutions

• Swap the yogurt with sour cream for extra richness, or use dairy-free alternatives.
• The blueberries can be fresh or frozen—just toss them in a spoonful of flour so they don’t sink to the bottom.

If you’ve enjoyed other nutrient-dense treats like my Lemon Poppy Seed Energy Balls, you’ll appreciate how almond flour can upgrade both flavor and health benefits in your baking.

This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.

Health Benefits of the Ingredients

• Almond flour provides healthy fats, vitamin E, and protein, which are essential for hormone production and blood sugar balance.
• Wild blueberries are rich in antioxidants that fight inflammation and support brain health.
• Honey is antimicrobial and easier on blood sugar than refined sugar.
• Eggs bring in B vitamins, choline, and protein, all critical for hormone regulation and cellular repair.
• Cinnamon helps stabilize blood sugar, and citrus zest adds mood-lifting aroma along with vitamin C.

Chef Angie’s Tips

• Always bring your ingredients to room temperature before baking—this helps everything combine smoothly and gives the cake better lift.
• Use the paddle attachment on your stand mixer to blend the wet ingredients, and switch to the whisk attachment when beating the egg whites. Don’t rush the egg whites—they should reach stiff peaks before folding into the batter.
• Use a rubber spatula and a light hand to preserve the airiness of the cake.
• And don’t skip lining the springform pan with parchment paper—it makes a big difference in getting clean sides and a beautifully finished top.

If you’re curious about more creative ways to enjoy gluten-free desserts, you might love my Gluten-Free Strawberry Rhubarb Cake Recipe, which mixes the zing of rhubarb and sweet berries in another delightful, allergy-friendly bake.

Ways to Serve

• I love serving it slightly warm with a drizzle of honey-orange syrup and a few extra wild blueberries scattered on top.
• It’s perfect with an afternoon coffee or herbal tea. Serve it with Copycat Starbucks Cinnamon Dolce Latte.
• For special occasions, add a layer of coconut whipped cream or dairy-free yogurt between cake layers.
• You can even turn this into a two-layer cake using a piping bag for decoration and a cake stand or serving plate for presentation. It’s elegant and nourishing all at once.

Storage

Once the healthy blueberry dessert has cooled completely on a wire rack, I store it in an airtight container at room temperature for up to two days. If I prepare it ahead of time for the holidays, I’ll refrigerate it for up to five days—just bring it to room temperature before serving for optimal texture. This almond flour cake recipe also freezes beautifully. I wrap individual slices in plastic wrap and freeze them in a container for easy treats on demand.

For more inspiration on mastering gluten-free baking, check out my Gluten-Free Gingerbread Cake Recipe—another moist, flavor-packed treat that proves you don’t need gluten for great texture.

Equipment

• Springform pan or standard 9-inch cake pan
• Large mixing bowl for dry ingredients
• Rubber spatula and offset spatula for smooth spreading
• Baking sheet under the pan to catch any blueberry drips
• Small mixing bowl for whisking eggs or zesting citrus

FAQ

Can I make this cake in advance?

Yes! It actually tastes even better the next day, as the flavors have settled. I recommend storing it in an airtight container and bringing it to room temperature before serving.

Can I use frozen blueberries?

Absolutely. Just toss them with a spoonful of the flour mixture before adding them to the batter to help keep them evenly distributed.

Will the cake be moist without butter?

Yes! Thanks to the olive oil, yogurt, and egg yolks, the texture stays beautifully moist without being heavy or greasy.

Do I have to separate the eggs?

I recommend it. Beating the egg whites to stiff peaks and folding them in helps create a light, fluffy crumb—even with the density of almond flour.

Can I use regular flour?
Yes! If gluten isn’t a concern, swap the gluten-free flour blend for all-purpose flour at a 1:1 ratio. This has not been tested.

Can I use other berries?
Yes! Blackberries, raspberries, or chopped strawberries work well. Adjust sweetness accordingly.

Why use almond flour?
It creates a moist, tender texture and adds a delicate nutty flavor while keeping the cake naturally gluten-free.

How do I make it nut-free?
Swap almond flour for oat flour and almond milk for any dairy or non-dairy milk. Omit sliced almonds on top.

Can I grind my own almonds?

Yes. Use a food processor to pulse whole almonds into a fine flour—just don’t overdo it or you’ll end up with almond butter. And measure carefully to avoid using too much flour.

How do I know the cake is done?

The top should be golden brown, the center set, and a toothpick should come out with moist crumbs—not raw batter. Let it cool in the pan before transferring it to a wire rack.