Strawberry Almond Flour Cake from King Arthur Flour
Moist, tender, and perfectly fluffy almond-flour cake topped with fresh strawberries - what's not to love?
Keyword: Almond Flour Cake
Author: King Arthur Flour
½cup+ 2 tablespoons sugardivided
1½ to 2cupssliced strawberriesfor topping
*Replace the 1 tablespoon coconut flour with ¼ cup almond flourif desired.
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.
Click here for step-by-step visual directions at King Arthur Flour.