Servings
Font
Back
Almond Flour Strawberry Cake Recipe
4.9 from 74 votes

Almond Flour Strawberry Cake Recipe

This almond flour strawberry cake features a tender crumb made from almond flour sweetened with maple syrup and enriched by avocado oil and eggs. Fresh strawberries are gently folded into the batter, imparting subtle fruity bursts, while a softly whipped maple-flavored cream provides a light, creamy topping. The cake's moist texture and delicate almond flavor make it a distinctive, gluten-free dessert option.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 8 slices
Calories: 559 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. To Prepare the dry ingredients: Mix together the almond flour, baking powder, baking soda, and kosher salt in a large bowl.
  3. To the wet ingredients: Whisk together eggs, maple syrup, oil and vanilla extract in a bowl until emulsified.
  4. Pour the wet ingredients into the dry ingredients. Fold in 1/2 cup of the strawberries. Stir just until fully combined.
  5. Pour batter into the prepared pan. Using a spatula (or back of a spoon), spread evenly.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 559

% 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.