Strawberry Almond Flour Cake

Whether you need a healthy dessert or a decadent breakfast, this moist, tender, and perfectly fluffy almond-flour cake is sure to be a crowd-pleaser. Topped with fresh strawberries, it's everything we love in a summer treat. Not only that — it's naturally gluten free, the nut flour stepping in for any wheat.

Prep
15 mins
Bake
30 to 35 mins
Total
45 mins
Yield
8 to 12 servings
Strawberry Almond Flour Cake

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8" round pan with melted butter (dairy-free if desired) or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.

  2. In a large mixing bowl, beat together the egg yolks, 1/4 cup of the sugar, and the vanilla until smooth.

  3. Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup sugar. Set aside.

  4. Whisk together the dry ingredients — flours, baking powder and salt — and add to the egg yolks. Stir together to form a thick dough.

  5. Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.

  6. Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.

  7. Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.

  8. Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.

  9. Yield: 8 to 12 servings.

Tips from our Bakers

  • Yes, you can replace the coconut flour with 1/4 cup almond flour — that's right, 1/4 cup replaces 1 tablespoon, due to coconut flour's super absorbability.