Gluten-Free Strawberry Cake
A moist and fruity gluten-free strawberry cake made with almond flour and fresh strawberries. It was an instant hit with the crowd during a photoshoot and is absolutely perfect if you have an abundance of sweet strawberries!
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
Storage
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.
Did you make this recipe? Let me know in the comments-I’d love to hear how it turned out!
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.
Fresh strawberries work best, but frozen strawberries can be used if thoroughly thawed and drained. Almond flour gives this cake its rich texture and flavor. Substituting another flour will change the final result. For an extra burst of lemon flavor, add an additional teaspoon of lemon zest to the batter. This cake is naturally gluten-free, but always check labels if baking for someone with celiac disease.
Nutrition
Calories: 356kcal | Carbohydrates: 32g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 106mg | Fiber: 4g | Sugar: 14g | Vitamin A: 68IU | Vitamin C: 35mg | Calcium: 118mg | Iron: 1mg