GLUTEN-FREE STRAWBERRY ALMOND CAKE

Strawberry Almond Cake - Olivia Adriance

5 from 1 vote

GLUTEN-FREE STRAWBERRY ALMOND CAKE

This strawberry almond cake is a light, not-too-sweet dessert that’s the perfect treat for a brunch, bridal shower, or baby shower. Just be prepared to share this recipe because everyone will want it after just one slice!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert, Desserts

Cuisine: American

Keyword: Gluten-free cake, Strawberry cake, Strawberry recipe, Strawberry recipes

Servings:

Author: Olivia Adriance

Ingredients

Cake:

1 ½ cups 1:1 gluten-free all purpose flour (I used King Arthur Gluten-Free Measure for Measure)
½ cup almond flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
⅔ cup maple syrup
⅓ cup olive oil
½ cup unsweetened almond milk, at room temperature
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
1 ½ cups fresh strawberries, hulled and sliced

Garnishes:

Sliced almonds for topping the cake
Powdered sugar for dusting
Grated freeze-dried strawberries for dusting

Instructions

Preheat the oven to 350°F. Grease and line an 8-inch cake pan with parchment paper.
In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
In a separate large bowl, whisk the eggs, maple syrup, olive oil, almond milk, vanilla extract, and almond extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined and being careful not to overmix. Gently fold in the strawberries.
Pour the batter into the prepared loaf pan and smooth the top. Scatter sliced almonds over the top.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool fully in the pan on a wire rack. Turn the cake out and dust with powdered sugar. Slice and enjoy!

Notes

The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition