The perfect gluten-free strawberry cake, with fresh strawberry flavor and a moist, tender crumb. An easy recipe, made with real strawberries.
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Nothing says summer like strawberries, and this almond flour gluten-free strawberry cake celebrates the juicy sweetness of fresh strawberries. This easy-to-make cake is not just gluten-free, it has vibrant flavors and much moisture with a tender crumb and sliced strawberries that peek through the cake.
I love that this strawberry cake recipe is easy to make, with no artificial flavors like strawberry extract, red food coloring or other food dye, and no heavy cream. Just fresh flavors and fresh berries blended into a tender cake that's hard to resist.
No need to worry about layer cakes, frosting or decorating this snack cake. Or, if you prefer, frost with my coconut oil strawberry frosting and some fresh strawberries.
My mom would always bake a cake just like this during strawberry season and I loved being the cake tester. With basic ingredients this gluten free strawberry cake recipe is the perfect gluten-free dessert, to enjoy as a snack, or easy entertaining like birthday parties, Valentine's day or as an Easter dessert.
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Why You'll Love This Recipe
- Real strawberry flavor: made with fresh strawberries, this cake captures the essence of ripe, juicy strawberries like in my oatmeal strawberry crumble bars.
- Moist & tender crumb: the combination of almond flour and strawberries ensures a cake with a soft, moist texture.
- Simple ingredients: enjoy the simplicity of a gluten-free cake that doesn't compromise on flavor or quality.
- Perfect for any occasion: whether for birthdays, gatherings, a sweet weekend treat, or spring or summertime celebration like Easter or Mother's Day, this strawberry cake is perfect.
If you like gluten-free baking with almond flour, these are the best almond flour brownies, almond butter cookies, and double chocolate carrot zucchini muffins. For other gluten-free cakes try this delicious easy healthy carrot cake, and this decadent flourless chocolate cake.
Recipe Ingredients
You'll need the following ingredients to make this easy gluten free strawberry cake recipe:
Ingredient Notes:
- Eggs provides the texture and structure of the cake. Use room temperature eggs.
- Erythritol sweetener, like Lakanto monk fruit sweetener used in this easy recipe, keeps the cake light in color. Coconut sugar works as well, though will make the final cake darker in color.
- Coconut oil has a high moisture content that lends to the tender crumb.
- Vanilla extract blends really well with almond flour and strawberries to enhance the flavors.
- Blanched almond flour has a lot of moisture and keeps the cake layer smooth and tender, I use bob's red mill super-fine blanched almond flour. Almond meal may make the cake gritty and not as fluffy. No need for a gluten-free flour blend.
- Fresh sliced strawberries that are ripe, juicy, and flavorful strawberries are best. I have not tested this recipe with frozen strawberries or freeze-dried strawberries.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Monk fruit sweetener can be substituted with coconut sugar for a richer colored crumb.
- Use melted ghee or vegan melted butter in place of coconut oil.
Equipment Tools Needed
To make this delicious gluten-free strawberry cake you will need a few kitchen tools.
- An electric hand mixer or stand mixer is not needed to make the cake batter. However, you will need a mixer to make the coconut oil strawberry frosting.
- Large mixing bowl.
- 8-inch square cake pan, or 9-inch round cake pan, for a thinner cake.
How to Make Easy Gluten Free Strawberry Cake
- Step 1: Add wet ingredients: eggs, sweetener, coconut oil and vanilla extract to a large bowl.
- Step 2: Whisk until smooth.
- Step 3: Add Dry ingredients: almond flour, baking powder and sea salt.
- Step 4: Mix until well blended.
- Step 5: Add sliced strawberries.
- Step 6: Gently fold in strawberries.
- Step 7: Pour cake batter in prepared pan.
- Step 8: Bake at 325°F for 24-26 minutes. Cool cake completely on wire rack before gently removing from pan.
Expert Tips:
- Ensure eggs are at room temperature for better blending into the batter.
- Use a small food processor or blender for a smooth strawberry purée.
- Fold in sliced strawberries gently to distribute them evenly in the batter.
Common Questions
Fresh strawberries are recommended for the best flavor and texture. I have not tested this recipe with frozen strawberries. If you do, let us know in the comments below.
Yes, almond flour contributes to the cake's moist and tender crumb. This recipe has not been tested with other flours, as the moistness of the vanilla-flavored cake is dependent on the almond flour.
Try my coconut oil strawberry frosting. It's quick and easy to make and goes perfectly with this light and fluffy cake. Or use coconut whipped cream frosting, which reminds me of a gluten-free strawberry short cake. A scoop of macerated strawberries will also work great.
Storage Tips
- Room Temperature: The cake can be stored at room temperature the day it was made then placed in the refrigerator. Note, if the cake has been frosted, the frosting may melt if not refrigerated.
- Refrigerator: Store the white cake in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. It can be stored frosted but is best left unfrosted.
More Almond Flour Recipes You'll Love
Recipe
Gluten-Free Strawberry Cake
Equipment
- 1 large bowl
- 1 8-inch square baking pan lined with parchment paper
- 1 electric mixer for strawberry coconut oil frosting
Ingredients
Cake Batter
- 4 large eggs, room temperature
- ½ cup (77 grams) erythritol sweetener (I use Lacanto Monk Fruit Sweetener), or coconut sugar*
- 2 tablespoons extra virgin coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups (192 grams) blanched almond flour
- 1 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 cup (167 grams) fresh sliced strawberries, or chopped
Strawberry Coconut Oil Frosting
- ½ cup (80 grams) fresh strawberries, pureed
- ¾ cup (164 gams) extra virgin coconut oil, room temperature - slightly softened, not melted
- 2 cups (240 grams) erythritol powdered sweetener, sifted, I use Lakanto Monk Fruit Sweetener
Instructions
Cake Batter
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper and set aside.
- In a large bowl, add eggs, sweetener, coconut oil and vanilla. Whisk until smooth.
- Add almond flour, baking powder and sea salt, and mix until well blended. Gently fold in sliced strawberries.
- Pour in prepared pan and bake for 24-26 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean, or with a few small crumbs.
- Cool cake completely on a wire rack before gently removing from pan. Decorate with frosting, or enjoy as an unfrosted snacking cake.
Coconut Oil Frosting
- In a medium bowl, add strawberry puree, and room temperature coconut oil.
- Using an electric mixer, blend until smooth and fluffy. About 2 minutes.
- If the coconut oil warms it may begin to melt. If so, place the bowl in the fridge for a few minutes for coconut oil to firm, then continue blending until smooth.
- Add the sifted powdered sugar, a little at a time, until fluffy and fully incorporated. If a thinner frosting is desired, add room temperature non-dairy milk, one teaspoon at a time, until desired consistency is reached.
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Notes
- *Coconut sugar in the cake batter will deepen the color of the cake.
- **If you don't have powdered sugar, use the same weight of coconut sugar and mix in a high-speed blender until it forms into a powder, like powdered sugar.
- The nutrition facts are just estimate. I did not add the frosting into the calculations.
- The cake can be stored at room temperature the day it was made then placed in the refrigerator for up to 5 days. If the cake has been frosted, the frosting may melt if not refrigerated.
Laura says
I made this for my daughter's birthday and we were all blown away. This might be my new favourite cake of all time. The sweetness of the strawberries really shines through and gives it a super light and fresh taste. I was able to indulge and still feel great afterwards, thank you for this recipe!
Jacqui Wilson says
Hi Laura,
I'm so happy you enjoyed the cake, and happy birthday to your daughter!