This Healthier Dump Cake is proof that you don’t have to sacrifice taste for nutrition. It’s simple, satisfying, and the perfect way to enjoy a sweet treat with wholesome ingredients.
If you love classic dump cake but want a healthier version without refined sugar and processed ingredients, this recipe is for you! Our Healthier Dump Cake is made with nutrient-dense almond flour, naturally sweetened with honey and coconut sugar, and packed with fresh berries for a delicious, wholesome treat. It’s easy to make, gluten-free, and perfect for any occasion!
Healthier Dump Cake Recipe
For this recipe, you will need blanched almond flour, arrowroot flour, coconut sugar, baking powder, salt, honey, berries, lemon juice, and butter.
Preheat your oven to 375°F and grease an 8×8-inch baking dish with butter or coconut oil.
Add the mixed berries, lemon juice, and honey directly into the baking dish. Toss everything together to coat the berries evenly. Set aside.
Whisk together the almond flour, arrowroot flour, coconut sugar, sea salt, and baking powder in a medium-sized bowl. This mixture will serve as the cake’s topping.
Sprinkle the dry ingredient mixture evenly over the berry layer. Don’t worry if some areas are not fully covered—this gives the cake its signature rustic texture.
Evenly drizzle the melted butter (or coconut oil) over the top. Again, it’s okay if there are some dry spots.
Place the dish in the preheated oven and bake for 30 to 35 minutes or until the top is golden brown.
Let the dump cake cool for at least 5 minutes before serving. Serve with coconut whipped cream, ice cream, or your favorite toppings!
Substitutions & Variations
- Swap the Flour – Use cassava flour in place of arrowroot if needed.
- Change the Sweetener – Maple syrup or date syrup can replace honey, and brown sugar can be used instead of coconut sugar.
- Try Different Fruits – Use peaches, apples, or cherries instead of mixed berries.
- Make It Dairy-Free – Use coconut oil instead of butter.
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FAQ
Can I use frozen berries?
Yes! If using frozen berries, you don’t need to thaw them first. Just add a few extra minutes to the baking time.
How should I store leftovers?
Store any leftover dump cake in an airtight container in the fridge for up to 5 days. Reheat in the oven or microwave before serving.
Can I make this recipe vegan?
Yes! Swap the honey for maple syrup and use coconut oil instead of butter.
Can I double the recipe?
Absolutely! Use a 9×13-inch baking dish and double all the ingredients.
Related:
- How to Make Your Own Blanched Almond Flour
- Keto Cornbread Dressing (w/Almond Flour)
- Almond Flour Dinner Rolls
Healthier Dump Cake
This Healthier Dump Cake is proof that you don’t have to sacrifice taste for nutrition. It’s simple, satisfying, and the perfect way to enjoy a sweet treat with wholesome ingredients.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 1/2 Cups Blanched Almond Flour
- 1/4 Cup Arrowroot Flour
- 1/2 cup Coconut Sugar
- 1/4 teaspoon Sea Salt
- 1 1/2 teaspoons Baking Powder
- 1/2 cup Honey
- 2 cups Mixed Berries
- 1 Tablespoon Lemon Juice
- 5 Tablespoons Butter or Coconut Oil
Instructions
- Preheat oven to 375 degrees and grease an 8×8-inch baking dish.
- Add the berries, lemon juice, and honey to the baking dish and toss to combine. Set aside.
- In a medium-sized bowl, whisk together the almond flour, arrowroot, sea salt, baking powder, and coconut sugar.
- Sprinkle the dry ingredients over the berries.
- Evenly drizzle the melted butter over the dry ingredients. There may be some bare spots, but this is okay.
- Bake for 30 to 35 minutes or until the top is nicely browned.
- Cool at least 10 minutes, then serve with whipped cream, coconut whipped cream, or keto ice cream.
- While best served fresh, this keto dump cake can be stored tightly covered in the fridge for up to 2 days.
Notes
Nutrition Facts
- Serving Size: 1
- Calories: 372
