Almond Flour Strawberry Cake Recipe
User Reviews
4.9
Almond Flour Strawberry Cake Recipe
Description
The Almond Flour Strawberry Cake Recipe creates a moist, tender cake using almond flour, which provides a rich, nutty base. Baking powder and baking soda help the cake rise, while maple syrup sweetens naturally. The wet ingredients—eggs, avocado oil, and vanilla—are combined and folded with sliced strawberries to distribute bursts of fresh fruit throughout the batter. The cake is baked until golden and firm to the touch, ensuring a moist, yet stable crumb.
A whipped cream topping made with heavy cream, maple syrup, vanilla, and a pinch of salt adds smooth sweetness, complementing the almond and strawberry notes. Garnishes of fresh strawberry quarters and mint leaves finish the presentation, adding a bright touch.
This recipe can also be made in two 6-inch pans for a layered cake or as cupcakes by adjusting the bake time. The cake can be prepared a day ahead, kept refrigerated, and brought to room temperature before frosting. Leftovers can be stored covered for a couple of days or frozen for longer storage, making it practical to prepare in advance.
Various substitutions are possible, such as using baking soda with cream of tartar instead of baking powder for a paleo option, and an earlier version included mascarpone in the whipped cream for a richer topping.
Ingredients
For the Almond Flour Cake:
- 2 cups almond flour (8.4 oz.)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 egg at room temperature, large
- ⅔ cup maple syrup or honey
- ¼ cup avocado oil plus more for greasing the pans
- 1 teaspoon vanilla extract
- 1/2 cup strawberry sliced, fresh
For Maple Whipped Cream
- 1 cup heavy cream (8 fluid ounces), cold
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
As Garnish:
- 1 cup strawberry cut into quarters, fresh
- 4-5 leaves mint fresh
Instructions
- Pre-heat the oven to 325 degrees. Grease an 8 or 9 inch can pan generously with oil. Line with parchment paper and set aside.
- To Prepare the dry ingredients: Mix together the almond flour, baking powder, baking soda, and kosher salt in a large bowl.
- To the wet ingredients: Whisk together eggs, maple syrup, oil and vanilla extract in a bowl until emulsified.
- Pour the wet ingredients into the dry ingredients. Fold in 1/2 cup of the strawberries. Stir just until fully combined.
- Pour batter into the prepared pan. Using a spatula (or back of a spoon), spread evenly.
- Bake for 40-45 minutes making sure to rotate the pan halfway through the baking for even baking. In the end, the cake should turn golden brown with its center firm to the touch.
- Let the cake cool in the pan for 5 minutes and then take it out and cool on a wire rack. Make sure that it is fully cooled down to room temperature before assembling the cake.
- To make the Whipped Cream: Attach the whisk attachment to a standing mixer or a hand mixer. Add all the ingredients into a mixing bowl.Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.
- To assemble: Place cake on a serving plate. Spread it with the whipped cream using a spatula. Garnish with the rest of the sliced strawberries and fresh mint leaves, if using.
- Serve with a few dollops of whipped cream on the side.
Notes
- This cake can be baked as a two-layer 6-inch cake or as cupcakes with adjusted baking times.
- Make the cake up to one day ahead and store it wrapped in the fridge; bring to room temperature before frosting.
- The frosted cake keeps well in an airtight container for up to two days.
- For longer storage, freeze the cake wrapped tightly and thaw at room temperature for about 15 minutes before serving.
- A paleo version can be made by substituting baking powder with baking soda and cream of tartar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 43g | 66% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 120mg | 40% |
| Sodium | 318mg | 13% |
| Potassium | 178mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 814IU | 16% |
| Vitamin C | 21mg | 23% |
| Calcium | 198mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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