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This strawberry cake was one of the last recipes I made during a particularly busy recipe-testing period. And wow, it instantly became a favorite. Not just for me, either! I brought it to the studio the next day, and every single slice disappeared before lunch.
If you’re looking for an easy gluten-free cake that’s packed with fresh strawberries and perfect for summer, this is the recipe for you. The combination of almond flour and juicy strawberries creates a wonderfully moist cake with a delicate, fruity flavor.
Table of contents
Match Made in Heaven
Almond flour and strawberries are a match made in heaven. Not only does the almond flour add a subtle nutty flavor, but it also helps create a rich, tender crumb that stays moist for days. This is really one of my all time favorite recipes for strawberry cake!
Recipe Ingredients
You’ll need the following ingredients to make this gluten-free strawberry cake:
- Baking powder
- Fresh strawberries – Fresh berries work best. You can use frozen strawberries, but be sure to thaw and drain them thoroughly first to remove excess moisture.
- Coconut sugar – Can be substituted with regular granulated sugar or light brown sugar.
- Coconut oil – Melted and cooled. You can replace it with unsalted butter if preferred.
- Almond milk – Any plant-based milk will work well here.
- Almond flour – Gives the cake its distinctive flavor and texture. Other gluten-free flours may work, but they have not been tested.
- Arrowroot starch – Can be replaced with tapioca starch.
- Lemon zest and juice – Brightens the flavor and complements the strawberries beautifully.
- Psyllium husk – Acts as a binder in this gluten-free cake.
- Eggs
- Vanilla powder or vanilla extract
How to Make Strawberry Cake
Making this cake couldn’t be easier.
- Preheat your oven to 350°F (180°C). Line a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
- Wash and hull the strawberries. Chop most of them into small pieces and reserve a few for the top of the cake.
- In a large bowl, combine the coconut sugar and lemon zest.
- Add the melted coconut oil, almond milk, lemon juice, eggs, and vanilla. Mix until well combined.
- In a separate bowl, whisk together the almond flour, arrowroot starch, psyllium husk, and baking powder.
- Add the dry ingredients to the wet ingredients and mix until smooth.
- Pour half of the batter into the prepared pan.
- Scatter the chopped strawberries evenly over the batter.
- Pour the remaining batter on top and gently press the reserved strawberries into the surface.
- Bake for approximately 50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Storage Information
Refrigerator
Store the cake in an airtight container for up to 4 days. Keep in mind that refrigeration can dry out cakes slightly.
Freezer
This cake freezes beautifully. Slice it first, wrap individual pieces tightly, and freeze for up to 3 months. Thaw at room temperature before serving.
FAQ Strawberry Cake
This recipe was specifically developed using almond flour. Other options such as certified gluten-free oat flour, rice flour, or a gluten-free flour blend may work, but they have not been tested.
The combination of almond flour, coconut oil, and juicy strawberries helps keep this cake soft and moist for several days.
Yes, as long as all ingredients are certified gluten-free and cross-contamination is avoided during preparation.
Absolutely. Slice the cake, wrap the pieces individually, and freeze for up to 3 months.
Stored in an airtight container at room temperature, the cake will stay fresh for about 3–4 days.
More strawberry recipes
Gluten-Free Strawberry Cake
Ingredients
- 500 grams fresh strawberries
- 200 grams coconut sugar
- 2 organic lemons zest
- 150 grams coconut oil melted and cooled
- 175 ml unsweetened almond milk
- 1 tbsp fresh lemon juice
- 3 large eggs
- 1 tsp vanilla powder or 2 tsp vanilla extract
- 275 grams almond flour
- 100 grams arrowroot starch
- 1½ tsp baking powder
- 1 tsp psyllium husk
Instructions
- Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
- Wash and hull the strawberries. Chop most of them into small pieces and set aside a few whole or halved strawberries for the top of the cake.500 grams fresh strawberries
- In a large bowl, combine the coconut sugar and lemon zest.200 grams coconut sugar, 2 organic lemons
- Add the melted coconut oil, almond milk, lemon juice, eggs, and vanilla. Whisk until well combined.150 grams coconut oil, 175 ml unsweetened almond milk, 1 tbsp fresh lemon juice, 3 large eggs, 1 tsp vanilla powder
- In a separate bowl, whisk together the almond flour, arrowroot starch, baking powder, and psyllium husk.275 grams almond flour, 100 grams arrowroot starch, 1½ tsp baking powder, 1 tsp psyllium husk
- Add the dry ingredients to the wet ingredients and stir until a smooth batter forms.
- Pour half of the batter into the prepared pan.
- Scatter the chopped strawberries evenly over the batter.
- Pour the remaining batter over the strawberries and smooth the top. Gently press the reserved strawberries into the surface.
- Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before removing the sides of the pan. Transfer to a wire rack and allow to cool completely before slicing.
Notes
At Room Temperature Store the cake in an airtight container for up to 4 days. Refrigerator While you can refrigerate the cake, it may dry out slightly faster. Freezer Slice the cake and wrap individual pieces tightly. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
