Strawberry Almond Cake (Gluten-Free)
This gluten-free strawberry and almond cake is amazing! It’s very moist, soft, and ideal for a perfect tea!!
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About this recipe
This cake is perfect for summer tea, or why not, cake at breakfast. It’s moist and tender with a hint of orange flavor.
It’s easy to make and pairs very well with many different fruits. I choose strawberry because I love it and is the season, besides that they look very pretty in any dessert.
Ingredients
- Almond Flour: I use store-bought almond flour, but you can make your own almond flour.
- Corn Starch: keeps the cake soft.
- Buckwheat flour: gives texture to the cake, and has a special and intense flavor.
- Strawberries: fresh strawberries.
- Orange: orange zest.
- Baking Powder: leaving agent. Be sure is gluten-free and is not expired.
- Oil: I use sunflower oil, but coconut oil should work well.
- Sugar: I used brown sugar.
- Eggs: room temperature eggs are better.
- Salt: enhance flavors
- Vanilla Extract: add flavor
How to make strawberry almond cake
Preheat the oven to 350F.
Whisk the almond flour, buckwheat flour, corn starch, baking powder, and salt in a large bowl.
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 half of the strawberries on the top.
Cook for 35/40 minutes. 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 or wrap it in foil at room temperature for up to 3 days or you can store it in the fridge. Also, you can freeze the cake 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°).
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Strawberry Almond Cake (Gluten-Free)
Ingredients
- 1/2 cup oil (120gr)
- 3 eggs
- 3/4 cup brown sugar (150gr)
- 1 cup almond flour (100gr)
- 1/2 cup buckwheat flour (70gr)
- 3 tablespoon corn starch (30gr)
- 1 tablespoon baking powder (15gr)
- Pinch of salt
- Vanilla extract
Instructions
- Preheat the oven to 350F
- Whisk the almond flour, buckwheat flour, corn starch, baking powder, ground cinnamon, and salt in a large bowl.
- 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 (1 minute).
- Place half of the strawberries on the top.
- Cook for 40 minutes. 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.