Strawberry Almond Flour Cake
Strawberry Almond Flour Cake is a naturally gluten-free dessert that everyone at the table can enjoy. Straight from King Arthur Baking Company, this recipe is wonderfully simple and bakes into a cake that’s moist, tender, and full of flavor. Almond flour, sugar, and eggs create the rich base, while fresh strawberries on top add a sweet, juicy finish that feels like pure summer in every bite.
When I spotted this Strawberry Almond Flour Cake on King Arthur’s website, I knew it deserved a test run in my kitchen. It takes a bit more effort than pouring a boxed mix, but every step is worth it.
What makes this cake stand out is its naturally grain-free base, making it a great choice for anyone avoiding gluten—though you certainly don’t need a special diet to fall in love with it. The result is a moist, delicately sweet cake with the richness of a pound cake but a much lighter crumb. Finished with juicy slices of fresh strawberries, it’s an effortless yet elegant dessert to share—or to savor all on your own.
Ingredients
To make this sweet cake that needs no icing, you do need the following wholesome ingredients (plus a little sugar):
- eggs
- sugar
- vanilla
- almond flour
- coconut flour
- baking powder
- salt
- strawberries
How To Make Almond Flour Cake
- Preheat the oven to 350°F. Lightly grease an 8″ round pan with butter (dairy-free if desired) or coconut oil. Swirl it in the pan and ensure it coats the sides. Sprinkle 2 tablespoons of sugar into the bottom of the pan.
- In a large mixing bowl, beat together the egg yolks, ¼ cup of the sugar, and vanilla until smooth.
- Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining ¼ cup sugar. Set aside.
- Whisk together the dry ingredients — almond flour, coconut flour, baking powder, and salt — and add to the egg yolks. Stir together to form a thick dough.
- Fold in the egg whites, ½ cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
- Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
- Allow the cake to cool fully before topping with sliced strawberries or the fruit of your choice.
You could arrange your strawberry slices in an orderly fashion on top, or you could do as I did and just spread some lightly sweetened slices on top. Don’t like strawberries? The base of the cake would work well with other fruit, too.
Love strawberries as much as I do? Try more berry-bright desserts like Strawberry Bread, Homemade Strawberry Popsicles, and Homemade Strawberry Muffins. They’re the perfect way to make the most of fresh (or frozen) berries year-round.
Strawberry Almond Flour Cake from King Arthur Flour
Ingredients
Method
- Preheat the oven to 350°F. Lightly grease an 8″ round pan with butter (dairy-free if desired) or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.
- In a large mixing bowl, beat together the egg yolks, ¼ cup of the sugar, and the vanilla until smooth.
- Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining ¼ cup sugar. Set aside.
- Whisk together the dry ingredients — flours, baking powder and salt — and add to the egg yolks. Stir together to form a thick dough.
- Fold in the egg whites, ½ cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
- Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
- Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!For great step-by-step instructions on how to make this delicious gluten-free cake, to King Arthur’s website (click here for directions).
About King Arthur Flour
Founded in 1790 in Boston, King Arthur began as America’s first flour company and is now 100% employee-owned. The company relocated its headquarters to Norwich, Vermont, in 1984 and reintroduced itself in 2020 as King Arthur Baking Company to reflect its full passion for baking. Visitors can stop by the flagship campus to browse the Baker’s Store, enjoy fresh breads and pastries at the café, or take hands-on classes at the Baking School.
You can connect with King Arthur Baking Company on the King Arthur Baking website, Twitter, and Pinterest.
Final Bite
Have you baked this Strawberry Almond Flour Cake or added your own spin—maybe a different berry or a citrus twist? Share your tips and results in the comments, and spread the love by sharing this recipe with fellow bakers who appreciate wholesome, flavorful desserts.
I’ve never tried it, I love strawberries even if everything are combination it with. I’m gonna try this tomorrow and kids would love this.