Lemon Berry Almond Cake

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is often less expensive and gluten-free.

mixed berries

🥗Healthier: fresh berries

💰Cheaper: frozen berries

Frozen berries are usually cheaper and can be used directly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier while margarine is a cost-effective substitute.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

Wash your hands and clean your cooking area. Pre-heat oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine the cake mix, lemon pudding, yogurt, egg whites, and water. Mix contents together for 3-5 minutes until well blended.

Spray a 9x11 baking pan using a non-stick cooking spray.

Pour cake batter into the cake pan and bake for 35-40 minutes.

To begin the topping, place the vanilla pudding and milk in a medium mixing bowl and combine. Once mixed, fold in the thawed whipped topping.

Once the cake is done and cooled, add cake topping. Finally, top the cake with almonds and berries. Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens