Moist Almond Flour Strawberry Cake Recipe

Looking for a delightful dessert that combines the nutty flavor of almond flour with the sweetness of fresh strawberries? This Almond Flour Strawberry Cake is just what you need. It’s a light, moist cake perfect for any occasion, whether it’s a summer picnic or a cozy family gathering.

This cake is not only delicious but also gluten-free, making it a great option for those with dietary restrictions. Plus, the vibrant strawberries add a pop of color and a burst of flavor that will impress your guests. Get ready to indulge in a slice of this heavenly treat!

Delicious Almond Flour Strawberry Cake

This Almond Flour Strawberry Cake is a light and moist dessert, featuring a tender crumb and the natural sweetness of strawberries. The almond flour gives it a unique flavor that pairs beautifully with the juicy strawberries, creating a delightful and satisfying treat.

Ingredients for the Almond Flour Strawberry Cake

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup sugar or sweetener of choice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and sliced
• Powdered sugar for dusting (optional)

Instructions for the Almond Flour Strawberry Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the eggs, applesauce, melted coconut oil, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the sliced strawberries.
5. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

• Servings: 8 slices
• Calories: 200kcal
• Fat: 14g
• Protein: 6g
• Carbohydrates: 14g