Almond Flour Strawberry Cake

Name: Almond Flour Strawberry Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 1/2 cups almond flour; 1/2 cup granulated sugar; 1/2 tsp baking soda; 1/4 tsp salt; 3 large eggs; 1/4 cup unsweetened almond milk; 1 tsp vanilla extract; 1 cup fresh strawberries, hulled and sliced; Powdered sugar for dusting (optional)

Highlighted under: Sweet Treats Recipes

I love making this Almond Flour Strawberry Cake when I want something light yet indulgent. The combination of almond flour and fresh strawberries creates a delightful flavor that is hard to resist. Each slice is moist and tender, making it perfect for gatherings or a sweet treat after dinner. Plus, the cake is gluten-free, making it a great option for those with dietary restrictions. I can’t wait for you to try this recipe and share your thoughts on it!

Created by

Jackies

Last updated on 2026-02-21T20:18:18.820Z

When I first tried baking with almond flour, I was amazed at how it transforms the texture of baked goods. This Almond Flour Strawberry Cake really showcases that unique quality. The moistness from the strawberries paired with the nutty flavor of almond flour creates a lovely balance. I've found that letting the cake cool completely before slicing helps maintain its structure, so patience is a virtue here.

One tip I cherish is to use ripe strawberries for the best flavor. Freshly picked ones elevate the entire cake, giving it a burst of sweetness in every bite. It's a cake that not only satisfies my sweet tooth but also nourishes my body, making it a favorite in our home.

Why You'll Love This Recipe
Deliciously moist cake with bursts of fresh strawberries
Gluten-free and packed with nutrients from almond flour
Easy to prepare and perfect for any occasion

The Role of Almond Flour

Almond flour is not just a gluten-free substitute; it contributes a wonderful moisture and flavor to the cake. The natural oils in almond flour help create a tender crumb, which is crucial for this Almond Flour Strawberry Cake. If you're accustomed to using traditional wheat flour, be prepared for a richer flavor and denser texture, which can be quite delightful.

When baking with almond flour, it's important to measure it correctly—for best results, use the spoon-and-level method. Too much almond flour can result in a cake that's overly moist or dense, while too little may lead to a crumbly outcome. Always sift your flour before adding it to ensure a light, fluffy batter.

Mastering Cake Texture

To achieve the ideal moistness, make sure to avoid overmixing the batter after adding the wet ingredients. Overmixing can lead to a tough cake texture, which is not what we're aiming for here. Mix the ingredients until just combined, and you’ll be rewarded with a perfectly tender cake that allows every strawberry burst to shine.

Another key point to observe is the baking time. Start checking for doneness at around 23 minutes; the top should be lightly golden, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. If the toothpick comes out wet, give it another couple of minutes, but keep a close watch to prevent overbaking.

Ingredients

Gather all the ingredients before you start for a smoother baking experience.

Cake Ingredients

1 1/2 cups almond flour
1/2 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1 cup fresh strawberries, hulled and sliced
Powdered sugar for dusting (optional)

Make sure to measure your ingredients accurately for the best results.

Instructions

Follow these steps closely for a successful bake!

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Mix Dry Ingredients

In a large bowl, combine the almond flour, granulated sugar, baking soda, and salt.

Incorporate Wet Ingredients

In another bowl, whisk together the eggs, almond milk, and vanilla extract. Pour this mixture into the dry ingredients and combine until smooth.

Fold in Strawberries

Gently fold in the sliced strawberries until evenly distributed throughout the batter.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Enjoy your delicious cake with a cup of tea or coffee!

Pro Tips

To enhance the flavor, consider adding a splash of lemon juice to the batter or using vanilla bean in place of extract.

Ingredient Substitutions

If you need to make this cake dairy-free, almond milk is an excellent choice and retains the cake's moistness. However, if you don't have almond milk on hand, you can substitute with coconut milk or soy milk for a similar texture, though it may slightly alter the flavor profile. Just make sure to choose an unsweetened version to balance the sweetness of the cake.

Should you want to reduce the sugar content, consider using a sugar substitute like coconut sugar or a zero-calorie sweetener. Just keep in mind that sugar contributes not only sweetness but also moisture, so monitor the cake for bake time adjustments as some substitutes may impact the moisture level.

Make-Ahead and Storage Tips

This Almond Flour Strawberry Cake is perfect for making ahead of time. It keeps well in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and freeze for up to one month. When ready to enjoy, simply thaw it at room temperature for an hour before serving.

If you anticipate leftovers, consider slicing the cake before freezing, which makes it easy to grab a slice whenever a sweet craving strikes. Don't forget to dust with powdered sugar just before serving for that lovely finishing touch; it enhances the visual appeal and adds a bit of sweetness without overwhelming the cake.

Questions About Recipes

→ Can I substitute almond flour with regular flour?

Yes, but note that the texture and flavor will be different. You'll need to adjust the quantities, as regular flour absorbs moisture differently.

→ How do I store leftover cake?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

→ Can I use frozen strawberries?

Yes, but be sure to thaw and drain them first to avoid excess moisture in the batter.

→ Is this cake suitable for a birthday celebration?

Absolutely! It's a lovely option for those who prefer gluten-free desserts while still being festive and delicious.