Almond Flour Strawberry Cake

Name: Almond Flour Strawberry Cake
Prep time: 50 min
Cook time: 27 min
Total time: 77 min
Ingredients: 3 cups fresh strawberries (chopped); 2 1/2 cups fine blanched almond flour; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 3 large eggs (room temperature); 1/3 cup strawberry puree; 1/2 cup cane sugar; 2 tablespoons extra virgin olive oil; 1 teaspoon vanilla extract; 1/2 cup vegan butter (room temperature); 2 1/2 cups powdered sugar (sifted if lumpy); 1 teaspoon vanilla extract; 3 tablespoons strawberry puree

By Lily | Last modified on Mar 27, 2026

Featured in: Desserts

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Experience the delightful blend of sweet, fresh strawberries and nutty almond flour in this gluten-free Almond Flour Strawberry Cake. Infused with vibrant strawberry puree and crowned with a luscious dairy-free strawberry buttercream, this cake is perfect for those looking for a naturally flavorful, moist dessert that everyone can enjoy.

This cake offers a tender, delicate crumb that beautifully balances almond richness with the bright, fruity tang of strawberries. Whether for a special occasion or a sweet treat any day of the week, this recipe brings freshness and wholesome ingredients front and center.

Why You’ll Love This Recipe

Gluten-free, making it suitable for those with gluten sensitivities.
Fresh strawberry puree adds natural sweetness and vibrant color.
Dairy-free buttercream creates a creamy, fluffy topping without heavy cream.
Simple ingredients with no artificial additives, perfect for wholesome baking.

Ingredients

Chopped Fresh Strawberries: Use 3 cups of ripe strawberries, freshly chopped for the puree that provides natural sweetness and bright flavor.
Fine Blanched Almond Flour: 2 1/2 cups of finely ground almond flour ensures a soft, moist crumb and gluten-free texture.
Baking Powder: 1 teaspoon helps the cake rise and become light and fluffy without toughness.
Fine Sea Salt: A 1/4 teaspoon pinch enhances flavors and balances the sweetness in the cake batter.
Large Eggs: 3 eggs at room temperature bind the batter and incorporate air for a tender structure.
Strawberry Puree: 1/3 cup of the fresh puree is folded into the cake for intense strawberry flavor and moisture.
Cane Sugar: 1/2 cup sweetens naturally without overpowering the fresh fruit notes.
Extra Virgin Olive Oil: 2 tablespoons provide healthy fat for moistness and subtle richness without overpowering taste.
Vanilla Extract: 1 teaspoon added for depth and a warm, aromatic flavor companioning the strawberries.
Vegan Butter: 1/2 cup at room temperature forms the creamy base for the dairy-free buttercream frosting.
Powdered Sugar: 2 1/2 cups sifted, essential for a smooth, fluffy frosting texture without grit.
Strawberry Puree for Frosting: 3 tablespoons folded into the buttercream to add fresh strawberry flavor and a beautiful pink hue.

Instructions

Make the Strawberry Puree

Add chopped fresh strawberries to a medium pot, cover, and heat over medium heat until they start to simmer. This gently releases juices that are key for flavor and moisture.

Reduce heat to low and simmer uncovered, stirring often to prevent burning. Simmer until the mixture reduces by about half and thickens over 20 to 30 minutes, concentrating flavor and consistency.

Allow the mixture to cool slightly, then puree smoothly using an immersion or stand blender for a fine texture that won’t water down the batter or frosting. Set aside 1/3 cup for the cake batter, refrigerate the rest for frosting.

Prepare the Cake Batter

Preheat oven to 350°F and grease an 8×2 inch round cake pan with non-stick spray; line the bottom with parchment paper for easy release.

Whisk almond flour, baking powder, and sea salt in a medium bowl to combine dry ingredients ensuring even leavening and salt distribution.

In a large bowl, whisk eggs, strawberry puree, cane sugar, olive oil, and vanilla extract until smooth and homogenous to incorporate flavor and moisture uniformly.

Gently fold the dry ingredients into the wet mixture with a spatula, careful not to overmix which can cause a denser texture. The batter will be thick and rich.

Bake the Cake

Pour batter evenly into the prepared pan and smooth the top with an offset spatula. This ensures an even rise and a professional finish.

Bake for 25-27 minutes until a toothpick inserted in the center comes out clean, indicating the cake is perfectly cooked through without drying.

Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely, preventing moisture build-up and sogginess.

Prepare the Dairy-Free Strawberry Buttercream

Beat vegan butter, powdered sugar, and vanilla extract on low speed initially to avoid chaos, then increase to medium-high until creamy and fluffy, about 3-5 minutes.

Scrape down the bowl sides periodically to ensure an even mix. This step aerates the frosting and improves its texture.

Gradually fold in strawberry puree ensuring the buttercream transitions from thick to silky smooth with a delightful strawberry aroma and taste.

Assemble and Serve

Spread the strawberry buttercream evenly over the fully cooled cake for a smooth finish and to avoid melting or sliding off.

Garnish with extra fresh strawberries if desired for an elegant presentation and enhanced fresh flavor.

You Must Know

If fresh strawberries are unavailable, frozen strawberries can be used to make the puree—just thaw and drain any excess liquid to retain thickness.
Ensure the strawberry puree is thick to avoid excess moisture which can affect cake texture and frosting stability.
Use blanched almond flour, not almond meal, for a lighter cake crumb that isn’t coarse or unevenly textured.
Let the cake cool completely before frosting to prevent buttercream from melting and running off.

Storage Tips

Store the cake in an airtight container in the refrigerator for up to 3 days to maintain freshness. For longer storage, freeze undecorated cake layers wrapped tightly and frost after thawing.

Serving Suggestions

Serve chilled or at room temperature with fresh berries or a light dusting of powdered sugar. Pair well with herbal tea or a crisp sparkling water for a refreshing treat.

Professional Tips

Use room temperature eggs to help the batter blend smoothly and trap air for a tender texture.
Simmer strawberry puree gently to intensify flavor without caramelizing or burning the fruit, which can add bitterness.
Sift powdered sugar to avoid grainy frosting and ensure smooth, luscious buttercream.

FAQs

Can I substitute almond flour with another flour?: Almond flour is key for the moist texture and nutty flavor. Substituting may result in a drier or denser cake.
Is this cake suitable for vegans?: The cake contains eggs, so it is not vegan. However, the buttercream is dairy-free, using vegan butter.
How thick should the strawberry puree be?: The puree should be thick and concentrated, not watery to avoid excess moisture in both cake and frosting.
Can I make this cake ahead of time?: Yes, bake and cool the cake a day ahead. Store layers well wrapped and frost when ready to serve for best texture.
What can I use instead of vegan butter?: You can use regular unsalted butter if dairy is not a concern, but the flavor and texture of the frosting may slightly differ.
Is olive oil flavor noticeable in the cake?: The extra virgin olive oil used is mild and complements the almond flavor without overpowering the strawberry taste.
Can I use frozen strawberries?: Yes, frozen strawberries work well; just ensure they are thawed and any excess liquid is reduced for a concentrated puree.