This GF strawberry and almond cake is delicious! It’s very moist, soft, and perfect for tea time. Very easy to make!
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This gluten-free cake is perfect for tea time! It’s moist, soft, and tender, with a hint of orange flavor. Here is the link for another idea of GF easy cakes, like this cinnamon tea cake.
The main flour of the cake is almond and buckwheat flour. It takes oil and no butter. It’s easy to make and pairs very well with many different fruits. You can also make it with plums or peaches.
Ingredients
The main ingredients of this recipe are:
- Almond Flour: store-bought almond flour, but you can use a homemade one.
- Corn Starch: keeps the cake soft.
- Buckwheat flour: gives texture to the cake, and has a special and intense flavor.
- Strawberries: fresh strawberries hulled.
- Orange: orange zest.
- Baking Powder: leaving agent. Be sure is gluten-free and is not expired.
- Oil: sunflower oil, but coconut oil should work well.
- Sugar: brown sugar, you can also use white granulated sugar.
- Eggs: room temperature eggs are better.
How to make GF Strawberry Almond Cake
Preheat the oven to 350F. Grease a 24cm-diameter round cake tin.
Whisk almond flour, buckwheat flour, corn starch, baking powder, and salt in a large bowl. Set aside.
In a medium bowl beat the eggs with the brown sugar and vanilla extract until well incorporated. Add the orange zest.
Pour the mixture into the dry ingredients and beat until integrate everything, and the mixture is homogeneous.
Place the mixture into the prepared pan and top with strawberries.
Cook for 35/40 minutes or until cooked. When it is almost ready you can add the rest of the strawberries if you want them to remain on the surface. To know if it´s ready insert a toothpick in the center and when it comes out it should be clean without a trace of batter.
Let cool before removing
Sprinkle the cake with powdered sugar and serve with whipped cream.
Storing
Store the cake in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
You can freeze it in an airtight container or freezer bag for up to 3 months. To reheat, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F).
Variations:
- Flour: you can try a different mix of GF flour, like replacing the buckwheat flour with brown rice flour.
- Fruit: you can make the cake with peaches, plums, apples, or pears.
- Serving options: serve the cake with whipped cream or with a scoop of ice cream as dessert.
For related recipes
Strawberry Almond Cake (Gluten-Free)
Ingredients
- 1 cup almond flour (100gr)
- 1/2 cup buckwheat flour (70gr)
- 3 tablespoon corn starch (30gr)
- 1 tablespoon baking powder (15gr)
- Pinch of salt
- 3 eggs
- 3/4 cup brown sugar (150gr)
- 1/2 cup oil (120gr)
- 1 teaspoon vanilla extract
- Orange zest
- 1 1/2 cup strawberries, hulled
Instructions
- Preheat oven to 350°F. Grease a 24cm-diameter round cake tin.
- Whisk almond flour, buckwheat flour, corn starch, baking powder, and salt in a large bowl. Set aside.
- In a medium bowl beat the eggs with the brown sugar, oil, and vanilla extract until well incorporated. Add the orange zest.
- Pour the mixture into the dry ingredients and mix until integrate everything, and the mixture is homogeneous.
- Place the preparation into the prepared pan and top with half of the strawberries.
- Cook for 40 minutes or until cooked. When it is almost ready you can add the rest of the strawberries if you want them to remain on the surface. To know if it´s ready insert a toothpick in the center and when it comes out it should be clean without a trace of batter.
- Let cool and remove from the pan.
- Sprinkle the cake with powdered sugar and serve with whipped cream.
Notes
- Store the cake in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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