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Almond Flour Strawberry Cake

Almond Flour Strawberry Cake

A moist, gluten-free almond flour cake made with fresh strawberry puree and topped with dairy-free strawberry buttercream, perfect for a flavorful and light dessert.
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Prep Time 50 minutes
Cook Time 27 minutes
Total Time 1 hour 17 minutes
Course cake, Dessert
Cuisine American
Servings 10 people
Calories 458 kcal

Equipment

  • 1 medium pot
  • 1 8x2 inch round cake pan
  • 1 parchment paper
  • 1 wire rack
  • 1 electric mixer for buttercream
  • 1 spatula offset spatula recommended
  • 1 immersion blender or stand blender for pureeing strawberries

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

Instructions
 

  • Add chopped strawberries to a medium pot, cover, and heat over medium until simmering, about 5 minutes.
  • Reduce heat to low, uncovered, stirring frequently and simmer until mixture reduces by half, about 20-30 minutes.
  • Cool slightly then blend the mixture to a thick puree. Reserve 1/3 cup for the cake, refrigerate the rest for buttercream.
  • Preheat oven to 350°F. Grease an 8x2 inch round cake pan and line the bottom with parchment paper.
  • Whisk almond flour, baking powder, and salt together in a medium bowl.
  • In a large bowl, whisk eggs, strawberry puree, cane sugar, olive oil, and vanilla extract.
  • Fold dry ingredients gently into wet ingredients until just combined, avoiding over mixing.
  • Pour batter into prepared pan and spread evenly with an offset spatula.
  • Bake for 25 to 27 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Beat vegan butter, powdered sugar, and vanilla with an electric mixer starting on low then medium-high for 3-5 minutes until fluffy.
  • Slowly mix in reserved strawberry puree until frosting is creamy and evenly blended.
  • Spread buttercream evenly over completely cooled cake and garnish with extra strawberries if desired.

Notes

  • Use frozen strawberries if fresh are unavailable.
  • Blend puree for best thickness to avoid a watery texture.
  • Use blanched almond flour, not almond meal.
  • Allow cake to cool completely before frosting to prevent sliding.
  • Measure ingredients by weight for accuracy.