Gluten Free Almond Strawberry Cake
A gorgeous gluten free strawberry almond cake loaded with fresh fruit and topped with toasted almonds and a shower of powdered sugar.
Servings: 10 servings
Calories: 354kcal
Ingredients
- ½ cup unsalted butter , at room temperature
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 lemon , zested
- 1 teaspoon pure vanilla extract
- 1 ¾ cups oat flour (210 grams)
- ½ cup almond flour (60 grams)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ cups fresh strawberries , sliced
- ½ cup sliced almonds
- powdered sugar , for finishing, optional
Instructions
- Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside.
- In a large bowl or bowl of a stand mixer, use an electric mixer to cream the ½ cup unsalted butter with the 3 tablespoons vegetable oil, 2 large eggs, and 1 cup granulated sugar until light and fluffy, about 2 minutes. Beat in the zest of 1 lemon and 1 teaspoon pure vanilla extract.
- On low speed, mix in the 1 ¾ cups oat flour, ½ cup almond flour, 1 teaspoon baking powder½ teaspoon fine sea salt. Gently fold in the sliced 1 ½ cups fresh strawberries.
- Pour the batter into the prepared cake pan and rest it for 20 minutes. Scatter the ½ cup sliced almonds evenly over the top of the cake, then place in the oven and bake for 40-45 minutes, until the top is set and a tester inserted in the middle comes out clean.
- Cool the cake in the pan set on a wire rack for 15 minutes, then turn out to cool to room temperature. Transfer to a plate to serve, and sift over some powdered sugar if using.
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.
Nutrition
Calories: 354kcal | Carbohydrates: 37g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 166mg | Potassium: 134mg | Fiber: 3g | Sugar: 21g | Vitamin A: 338IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 1mg