This Gluten-Free Strawberry Cake is an easy snack cake that’s moist, soft, and not too sweet. It’s healthy enough for breakfast, or you can add a scoop of ice cream or whipped cream for a swoon-worthy dessert! This recipe can easily be made vegan by using a flax egg as a substitute. Recipe by Bakerita.
Gluten-Free Strawberry Snacking Cake
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- 9x9” baking pan
- 2¼ cups 220g blanched almond flour
- ⅔ cup coconut sugar
- ½ cup 57g tapioca flour
- ⅓ cup 43g coconut flour
- 1 Tbsp baking powder
- 1 tsp sea salt
- ¼ tsp baking soda
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar or lemon juice
- ¼ cup 50g refined coconut oil, melted
- 2 Tbsp 44g pure maple syrup
- 1 regular egg or flax egg see Notes
- 2 tsp vanilla extract
- 1/2 cup diced strawberries plus about 8 sliced strawberries for topping
- Turbinado sugar optional
- Preheat oven to 350º F and lightly grease a 9" square baking pan or 9" cast iron skillet with coconut oil.
- In a large mixing bowl, combine the almond flour, coconut sugar, tapioca flour, coconut flour, baking powder, and salt. Whisk thoroughly. Form a well in the center of the dry ingredients.
- In a separate bowl, whisk together the dairy-free milk, apple cider vinegar, coconut oil, maple syrup, egg, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and whisk until smooth. You’ll have a thick batter. Fold in strawberries. Pour into the prepared pan and spread the batter evenly. Top with the sliced strawberries, and sprinkle with Turbinado sugar, if using.
- Bake for 40 to 45 minutes, or until the toothpick inserted comes out clean and the cake springs back when pressed with a fingertip.
- Let cool completely before removing it from the pan and serving.