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Almond Flour Strawberry Cake on a serving plate
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Almond Flour Strawberry Cake Recipe

An easy to make recipe for strawberry almond flour cake. Made with almond flour and sweetened with maple syrup, this strawberry shortcake is gluten free, refined sugar free, and paleo friendly. No special equipment needed, all you need is two bowls and a whisk.
Course Cakes, Naturally Sweetened
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 559kcal

Ingredients

For the Almond Flour Cake:

  • 2 cups almond flour (8.4 oz.)
  • 1 teaspoon baking powder*
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 large eggs at room temperature
  • cup maple syrup or honey
  • ¼ cup avocado oil plus more for greasing the pans
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries sliced

For Maple Whipped Cream

  • cup heavy cream (8 fluid ounces), cold
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

As Garnish:

  • 1 cup fresh strawberries cut into quarters
  • 4-5 leaves fresh mint

Instructions

  • Pre-heat the oven to 325 degrees. Grease an 8 or 9 inch can pan generously with oil. Line with parchment paper and set aside.
  • To Prepare the dry ingredients: Mix together the almond flour, baking powder, baking soda, and kosher salt in a large bowl.
  • To the wet ingredients: Whisk together eggs, maple syrup, oil and vanilla extract in a bowl until emulsified.
  • Pour the wet ingredients into the dry ingredients. Fold in 1/2 cup of the strawberries. Stir just until fully combined.
  • Pour batter into the prepared pan. Using a spatula (or back of a spoon), spread evenly.
  • Bake for 40-45 minutes making sure to rotate the pan halfway through the baking for even baking. In the end, the cake should turn golden brown with its center firm to the touch.
  • Let the cake cool in the pan for 5 minutes and then take it out and cool on a wire rack. Make sure that it is fully cooled down to room temperature before assembling the cake.
  • To make the Whipped Cream: Attach the whisk attachment to a standing mixer or a hand mixer. Add all the ingredients into a mixing bowl.Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.
  • To assemble: Place cake on a serving plate. Spread it with the whipped cream using a spatula. Garnish with the rest of the sliced strawberries and fresh mint leaves, if using.
  • Serve with a few dollops of whipped cream on the side.

Notes

  • For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
Instructions to make it as a 6-inch two layer cake: If you'd rather make a two layer cake, you do not need to double the recipe. You can use the same exact recipe but use two cake pans instead of one. Simply:
  1. Pour equal amounts of the batter into two greased and parchment-lined 6’’ cake tins.  Place them on a large baking sheet.
  2. Bake the two cakes for 40-45 minutes, until both are golden brown and their centers are firm to the touch. To ensure that the cakes come out evenly baked, rotate the tins halfway through the baking process.
  3. Cool the cakes in their tins for 5 minutes. Then, gently remove the cakes from their tins and transfer them to a wire rack to finish cooling.
  4. To assemble, slice 6-8 strawberries to use in the middle layer of the cake. Place the first 6’’ cake on a cake dish and cover it with half of the maple whipped cream frosting. Spread the whipped cream in an even layer before decorating it with half of the strawberry slices. Then, place the second 6’’ cake on top of the first—directly on top of the whipped cream layer. Spread the remaining whipped cream on top. Finish by decorating the cake with the remaining sliced strawberries and fresh mint leaves.
You can make cupcakes using this recipe: To do so, simply divide the batter in a 12-cup muffin pan and bake for 25-27 minutes. Frost each muffin with whipped cream and garnish with strawberries and mint.
  • Make Ahead: You can make this cake up to one day in advance. Just bring the cake to room temperature after baking, wrap it up, and store it in the fridge until it’s time to eat. Let the cake return to room temperature before frosting it (this will take about 15 minutes). Then, it’s ready to serve.
  • Storage: This frosted cake can be stored in an airtight container for up to 2 days.
  • Freezing: Almond flour baked goods freeze well. In fact, this almond flour white cake can be frozen for up to a month! Just bring the cake to room temperature, wrap it tightly, and store it in the freezer. To unfreeze, take the cake out of the freezer and wait about fifteen minutes for it to return to room temperature.
An earlier version of this recipe used Mascarpone Whipped Cream instead of Heavy Cream Whipped Cream. Since mascarpone whipped cream (made with maple syrup) is prone to curdling, in the updated version I used maple syrup whipped cream instead. If you prefer that version, you can follow the recipe below:
Place 8 ounces of mascarpone cheese  in the bowl of a standing mixer fitted with the paddle attachment, and whip it for 1 minute. Slowly add 3/4 cup heavy cream (at room temperature), 1/4 cup maple syrup, and 1 teaspoon vanilla extract in the bowl and mix until it turns light and fluffy.

Nutrition

Calories: 559kcal | Carbohydrates: 35g | Protein: 11g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 318mg | Potassium: 178mg | Fiber: 4g | Sugar: 25g | Vitamin A: 814IU | Vitamin C: 21mg | Calcium: 198mg | Iron: 2mg