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Three layer marzipan cake

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by Nathalie
Step by step recipe - 45 Min
February 26, 2018

Happy happy happy happy happy happy Birthday!!!

My birthday is coming up this week and I took the opportunity to bake the best cake in the world!

I always wanted to make a layer cake and I finally took on the challenge. After several attempts I managed to make the most gorgeous and delicious cake I ever thought I could. I’m so so happy with the taste, texture and look. The best part is that while it took me some time to figure out the recipe, it’s so easy to bake!

I hope you will love it as much as I do and I can’t wait to see all your creations. Don’t forget to tag me with @nathaliescuisine and use #nathaliescuisine

Happy baking!



Serves 1 three layer marzipan cake
Cooks in 45 Minutes
Difficulty Easy


For the cakes:
225 g buckwheat flour
525 g almond flour
115 g flaxseeds soaked for 10 minutes in 265 ml water
4 tsp vanilla, grounded
150 g coconut sugar
300 ml maple syrup
100 ml coconut oil
375 ml coconut milk
marzipan frosting:
300 g almonds (without skin and soaked for 4 hours)
155 ml maple syrup
1 tsp vanilla, grounded
1 tbsp coconut oil, melted
fresh blueberries to decorate


Preheat the oven to 180°C and grease 3 small cake tins with coconut oil. Add all the ingredients for the cake into a food processor and mix until you have a smooth consistency. Distribute the batter equally between the cake tins. Bake for 25 minutes in the oven and let it cool completely afterwards.

In the meantime, prepare the frosting. Drain and rinse the soaked almonds and place them and the rest of the frosting ingredients into a food processor. Blend until you have a smooth texture.

Layer the cake with the frosting and the berries and serve! You can store the cake in the fridge up to 5 days.


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