Gluten Free Strawberry Cake Recipe
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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Servings: 12 squares
Equipment
- 1 large bowl
- 1 8-inch square baking pan lined with parchment paper
- 1 electric mixer for strawberry coconut oil frosting
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Cake Batter
- 4 large eggs room temperature
- ½ cup (77 grams) monk fruit powdered sweetener organic powdered sugar, 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 puréed
- ¾ cup (162 grams) extra virgin coconut oil, room temperature slightly softened, not melted
- 2 cups (240 grams) monk fruit powdered sweetener, sifted organic powdered sugar, or coconut sugar**
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.4 large eggs, ½ cup monk fruit powdered sweetener, 2 tablespoons extra virgin coconut oil, 1 teaspoon vanilla extract
- Add almond flour, baking powder and sea salt, and mix until well blended. Gently fold in sliced strawberries.2 cups blanched almond flour, 1 teaspoons baking powder, ¼ teaspoon fine sea salt, 1 cup fresh 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 purée, and room temperature coconut oil.½ cup fresh strawberries, ¾ cup extra virgin coconut oil, room temperature
- 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.2 cups monk fruit powdered sweetener, sifted
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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.
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