GastroChef – Grain Free Gastronomy

Grain/sugar/gluten-Free Living! (SCD/Paleo/GAPS friendly)

Berry Harvest Cake with Swiss Meringue and Lime Curd

 Whoever said you couldn’t make a good grain/sugar-free cake hasn’t met me. Awhile back I decided to take on a challenge from a friend to create a cake worthy of a birthday party that was not only grain and sugar-free but also visually pleasing. To do this I used a simple almond flour cake base with fresh seasonal berries and a few spices. Between each layer I used a fresh lime curd to compliment the sweet berries. Finally I iced the cake with a traditional swiss meringue. For the posting I included instructions on how to make a buttercream version of this meringue. For the photo i used a simple meringue.

To tailor this cake to your own tastes I would     advocate you use whatever fresh berries you love. If you are not a lime fan I would suggest substituting the curd for a sugar-free jam.  If you want to keep the decorations simple as I have in the photo, use edible flowers! These flowers are not only fresh and pretty but each and every one is completely edible! Many of these you may in fact be growing in your garden!

I have decided to post the recipe for the almond flour cake base (makes 1 cake circle). You will need to increase this recipe for as many layers you decide to make (the meringue as well!)



RECIPE PDF –> Berry Harvest Cake with Swiss Meringue <– RECIPE PDF

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  1. Wow, that cake is gorgeous! I will definitely be making this. It all sounds fantastic, especially the frosting 😉 I love finding decadent desserts I can eat. This one looks great for special occasions. Thanks for sharing!

  2. 😀 Glad you liked it! If you think the buttercream may be too heavy you can always do what i did and just to a light meringue using honey, both should work out well! Good luck!

  3. That cake looks beautiful and beautifully put together. As soon as I feel ready, I’m going to try it. Thanks for the recipe.
    ~ Theresa

  4. Hi – The cake looks beautiful – I’m thinking next birthday cake for an SCDer – but, do you have the recipe for the lime curd that goes in between the layers?

    • Sure! I didn’t post the lime curd as the filling between layers can really be anything you find Tasty. Here is a standard lime curd recipe, my advice on this would be to taste test and sweeten as needed as it can be quite tart! If for any reason it doesnt work out use my Coconut fat creme faiche (1 chilled can of coconut milk (24hrs) Blended on high with 1 tsp vanilla extract and 2-3 Tbsp Honey. Good Luck!

      Lime Curd

      ½ cup honey
      ¼ cup butter
      ¾ cup fresh lime juice
      1 Tbsp lime zest
      2 eggs, beten

      1. Place honey, butter, lime juice and zest in the top of a double boiler an stir over medium-high heat until butter melts
      2. Mix 2 Tbsp lime mixture into eggs and stir to blend
      3. Reduce heat to medium until water simmers,
      4. Slowly whisk egg mixture into the lime mixture. Cook over double boiler until lime mixture thickens and coats the back of a wooden spoon (25minutes)
      5. Cool slightly and spoon into a clean glass jar. Cover and refrigerate.

  5. If you wrote an article about life we’d all reach enmheitgnlent.

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