Simple Gluten-Free Strawberry Cake (with almond flour)
This homemade strawberry cake is soft, moist, and full of fruit flavor. Made with fresh strawberries and almond flour, it’s a simple recipe that comes together easily. It’s the perfect gluten-free dessert for spring or summer, whether you serve it plain or with whipped cream.
Ingredients
- 1 and 1/4 cup gluten-free all-purpose flour plus 1 tablespoon divided
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/2 cup oil
- 2 eggs, room temperature
- 2/3 cup granulated sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 cups strawberries, roughly chopped
- Optional: powdered sugar, to dust the cake
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
- Whisk together 1 and ¼ cup of gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the sugar, oil, eggs, buttermilk, vanilla extract, and orange zest. Pour into the dry ingredients and mix until well incorporated.
- Toss 1 cup of strawberries in 1 tablespoon of gluten-free all-purpose flour. Place half the batter in the prepared pan, then arrange the tossed strawberries on top. Cover with the remaining batter and place the remaining strawberries on top.
- Bake for 45-50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
- Let cool before removing.
Notes
Storing: Store the cake in the refrigerator for up to 5 days. You can also freeze it in an air-tight container or freezer bag.
Strawberries: Choose ripe but firm berries. Bright red all over, with no white or green tips. Avoid overripe.