Gluten Free Strawberry Almond Cake

What You'll Love

• Light & fluffy texture. My winning blend of oat and almond flours creates the lightest, softest crumb that pairs so perfectly with the fragrant strawberries.
• So strawberry-y. If you love strawberries, this is the cake for you. Using fresh strawberries infuses the cake with that gorgeous, quintessential strawberry flavor - and makes the kitchen smell amazing while it's baking, too.
• Easy - one bowl recipe! Yep, this lovely cake is made in just one bowl! Start by whipping the butter, oil, and sugar together, then layer in the rest of the ingredients, blend, and bake!

Ingredients Needed

Here's what you need for this cake, plus a couple of my notes. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - I always prefer unsalted butter for baking recipes.
• Oil - I used vegetable oil. Also, try canola, coconut, or avocado oil.
• Eggs - Use large or medium eggs.
• Granulated sugar
• Lemon
• Vanilla - You can use pure vanilla extract or vanilla bean paste.
• Oat flour - Learn how to make oat flour easily at home, or pick up a package at the store (certified gluten-free if needed). Substitute brown rice flour if you don't eat oats.
• Almond flour - If you don't eat almonds, try brown rice flour, more oat flour, or another nut flour of your choice.
• Baking powder
• Salt - Use fine sea salt or table salt.
• Strawberries - I like to slice my strawberries so that they hold their shape better and don't totally disintegrate into the batter. And, they look pretty peeking out of the cake!
• Almonds - I love scattered sliced almonds over the top of the cake, both for texture and presentation. In a pinch, use slivered almonds (but I think sliced are better here!).
• Powdered sugar - For an optional finish, sift powdered sugar over the cooled cake.

Tips & Recipe Notes

• Can I use frozen strawberries? Short answer: yes, but I recommend using fresh if at all possible. Frozen berries will contain more water, which can affect the texture of the cake while baking. If you do need to use frozen berries, try to defrost and drain them before adding to the batter.
• Another fruit. Use this base recipe to make a blueberry or raspberry almond cake!
• Other flour. If you prefer, use a 1:1 gluten-free flour for the combination of oat and almond flours (use 2 cups/280 grams of a flour mix, like my homemade gluten free flour blend).
• Make it dairy-free. Substitute non-dairy butter for the butter to easily make this a dairy-free cake.
• Add almond extract. For even more almond-y flavor, stir in ½ teaspoon of almond extract along with the vanilla.
• Poppyseeds. If you love a bit of crunch, make this into a strawberry almond poppyseed cake by adding ¼ cup of poppyseeds to the batter.

Proper Storage

• Counter - Cover the cake pan or plate with foil and store on the counter for up to 3 days.
• Fridge - The cake will last even longer in the fridge in an airtight container or tightly covered. I like it best at room temperature, so let it sit out on the counter for a bit before eating.
• Freezer - Wrap the cake or pieces of cake in plastic, then foil, and store in the freezer for up to 3 months. Thaw completely in the fridge before serving.