A moist cake that's filled with fresh fruit flavor, this strawberry almond flour cake is sure to be your new favorite dessert! The cake is topped with a creamy, dairy-free strawberry frosting that's only four ingredients! This entire dessert is SCD and Paleo friendly. It is gluten free, grain free, dairy free, and refined sugar free.
Hi friends! This gluten free strawberry cake is made entirely from scratch! Making it is a labor of love, but it is WORTH IT!
A fresh strawberry puree is added to the batter for the most delicious and moist cake!
It's then frosted with a creamy SCD and Paleo frosting that's filled with even MORE fresh strawberries! Are you in strawberry cake heaven yet?!
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How to make strawberry puree
Wash, dry, and remove stems from the strawberries. Then cut into chunks and place in a small saucepan over medium heat.
Once they begin to bubble, drop the heat to medium-low and stir occasionally to keep the strawberries from burning.
Remove from the heat once the strawberries have softened and the liquid is almost gone.
Use an immersion blender (or transfer to a high speed blender) to turn those glorious strawberries into a smooth puree.
Strain the puree to get out all of the seeds and set aside. Allow it to cool completely before adding it to the batter or frosting.
Strawberry Puree Tips:
- Be sure to use ripe berries for a stronger strawberry flavor in the cake and frosting.
- You can make the puree up to 3 days ahead of time and store in the fridge, just be sure to bring to room temp before using it in the cake!
- If using frozen strawberries, allow them to thaw first.
- blanched finely ground almond flour
- baking soda
- fine sea salt
- strawberry puree
- vanilla extract
- lemon juice
- melted coconut oil
Just look at those wholesome ingredients!
How to make the cake
Whisk together the almond flour, baking soda, and salt in a bowl and set aside.
Mix the honey, strawberry puree, vanilla extract, lemon juice, and melted coconut oil on low speed in the bowl of a stand mixer fitted with the paddle attachment.
With the mixer still on, add the eggs one at a time until fully incorporated.
Then, slowly add the almond flour mixture to the wet ingredients, stopping to scrape the sides of the bowl as needed. Don't over mix!
Pour the strawberry cake batter evenly into two 6 inch greased and lined cake pans.
Put them in the oven to bake and enjoy the lovely strawberry cake aroma that fills your kitchen!
Allow the cakes to cool for at least ten minutes before GENTLY turning them out of the pans. Let them cool completely on a baking rack before frosting.
Strawberry Cake Tip:
- The cakes can be made the day before serving. Place each cake on a plate and tent with plastic wrap or aluminum foil, using toothpicks if needed to ensure the wrapping doesn't touch or stick to the cakes.
This easy strawberry frosting recipe is just FOUR ingredients!
- Spectrum Palm Shortening (I used the Nutiva shortening during one of my trial runs of this frosting and didn't love the end result)
- coconut cream
- strawberry puree
Let's talk about coconut cream! To get coconut cream you place a can of full fat canned coconut milk to chill in the refrigerator overnight (or longer).
Carefully open the can and the hardened coconut on top is the cream, that's what you'll use for this recipe!
I've used both the Native Forest brand of coconut milk and Let's Do Organic brand of coconut cream (I get the most consistent results with Let's Do Organic)!
Mix the shortening, coconut cream, and honey on medium speed in the bowl of a stand mixer fitted with the paddle attachment, stopping to scrape down the sides of the bowl as needed.
Once the mixture looks fluffy, turn off the machine and add the strawberry puree to the bowl.
Continue to mix on medium speed, it might look a little curdled at first, but keep going until the frosting is smooth!
Strawberry Paleo Frosting Tips:
- If the frosting is too runny, place it in the refrigerator for 20 to 30 minutes to firm up.
- It's best to make the frosting the day you're going to frost the cake.
Assembling the strawberry almond flour cake
Place one cake upside down in the center of a plate or cake stand. Put frosting in the middle of the cake and spread it evenly over the top.
Repeat with the second cake then use the remainder of the frosting to decorate the sides of the cake (Obviously I'm not a professional cake decorator! lol! I did my best!).
Garnish with strawberries and enjoy!
More strawberry recipes!
- No Bake Strawberry Gelatin Pie
- Strawberry Shortcake Smoothie
- Seared Mahi-Mahi with Strawberry Mint Salsa
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Strawberry Almond Flour Cake
- 1 pound strawberries (washed, stems removed, and halved)
Strawberry Almond Flour Cake
- 3 cups blanched finely ground almond flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ cup honey (mild honey, like clover is best)
- ½ cup strawberry puree
- 3 large eggs at room temperature
- 2 Tablespoons coconut oil melted
- 1 Tablespoon vanilla extract
- ½ teaspoon freshly squeezed lemon juice
- extra coconut oil for greasing pans
- 1 cup Spectrum palm shortening
- ½ cup honey
- ⅓ cup strawberry puree
- ¼ cup coconut cream
- Place the strawberries in a saucepan over medium heat (if using frozen strawberries instead of fresh, add 1 tablespoon of water to the saucepan). Once the berries begin to bubble and boil, drop the heat to medium-low. Continue cooking, stirring occasionally, until the berries have softened and the liquid has reduced by about half. It should take around 20 minutes.
- Remove from the heat and blend with an immersion blender until the berries are smooth.
- Strain the strawberry puree to remove the seeds. Allow the puree to cool to room temperature before using it in the cake batter and frosting. * I like to make the puree the day before making the cake.
Strawberry Almond Flour Cake
- Preheat oven to 325F. Grease two 6 inch cake pans with coconut oil. Line the bottom of the cake pans with parchment paper. Set aside.
- Whisk together the almond flour, baking soda, and salt in a bowl. Set aside.
- Place honey, strawberry puree, vanilla extract, lemon juice, and coconut oil in the bowl of a stand mixer fitted the paddle attachment. Mix on low speed until well combined.
- With the mixer still running, add the eggs one at a time. Once the eggs are fully incorporated, slowly add the flour mixture to the bowl. Stop to scrape down the sides of the bowl as needed. Don't over mix the batter!!!
- Evenly pour the cake batter into the prepared pans. Place on the middle rack in the oven and bake for 35 to 45 minutes or until a toothpick inserted into the middle of the cakes comes out clean.
- Allow to cool for 10 minutes before gently turning out the cakes to continue cooling on a baking rack. Wait for the cakes to cool completely before frosting.
- Mix the shortening, coconut cream and honey on low speed in the bowl of a stand mixer fitted with the paddle attachment.
- Add the strawberry puree to the frosting. It will probably look curdled at first, keep mixing until smooth and well combined.
- Flip one of the cooled strawberry cakes upside down and place it in the center of a plate or cake stand. Put frosting in the middle of the cake and spread it evenly over the top. Repeat with the second cake.
- Use the remainder of the frosting to frost the sides of the cake. Garnish the cake with fresh strawberries (optional).
- Store the cake covered in the refrigerator for 3 to 4 days.
- The riper the berries, the more the strawberry flavor will come through.
- The puree can be made a few days before. Store it in the fridge and allow to come to room temperature before using it in the batter or frosting.
- The frosting is best made the day you're serving the cake. However, once the cake is frosted, it holds up nicely in the refrigerator.
Pin it for later!
Will the cake taste good if I skip the frosting?
For the frosting, is there any substitution for the palm shortening? I cannot tolerate palm oil, and I saw that butter was also suggested, I can also not tolerate that. Would coconut oil work in place of the shortening?
Sorry for the delayed response. You could certainly try the coconut oil, but I think this Honey Italian Meringue would be a delicious option! https://www.alifeofhappenstance.com/honey-italian-meringue/
I want to make this for my mom for her birthday, but she can't have fructose. Can I substitute maple syrup for the honey? Thanks in advance! : )
Yes you can and it's a 1 to 1 substitution. I hope your mom has a happy birthday and enjoys her cake!
I want to make this for my son's birthday. He doesn't tolerate palm shortening. Would coconut oil work, or could you suggest another substitute?
Hi Ellen! If he can tolerate dairy, unsalted butter would be your best bet. I hope your son has a wonderful birthday!
He cannot tolerate dairy. Would coconut oil or manna work?
I'm a little confused Ellen, this recipe doesn't call for any dairy...
Can you make the cake in larger pans if you double or triple the batte
Loved this cake and frosting! Only change I made was adding some strawberry freeze dried powder to increase strawberry flavor and make it a deeper pink. Do you think the frosting would work with butter instead of palm shortening?
So glad to hear you enjoyed the cake Robin and yes, you can use unsalted butter for the frosting instead of palm shortening.
Would this recipe work in a bundt pan?
Thank you. Can't wait to try this cake recipe.
It should work just fine in a bundt cake! Enjoy!
What should the cooking time be if using one 9 inch pan?
35 to 45 minutes on the middle rack. If the edges start getting too brown then loosely tent the pan with aluminum foil. I hope you enjoy!
Made this for my daughter’s birthday, and we all loved it! She doesn’t follow scd so I added a chocolate cookie to the top per her request 🤩
I'm so glad it was a hit with the birthday girl! Thanks so much for sharing!
Could I use raw milk in place of coconut cream?
Could I also use butter instead of Coconut oil In The cake?
Coconut cream is very thick and I don't think raw milk will work as a good substitute. I would suggest just leaving the coconut cream out all together and add an extra 1/4 cup of the shortening.
For the cake you can use melted butter instead of coconut oil. Olive oil is also a good sub. Hope this helps!
Forgot to ask, can you expand the recipe to make 8 or 9 inch cakes?
This might be an odd question...but could you substitute cherries for the strawberries?
I don't see why not!
Made this cake for my adult daughter with UC since we have a family birthday this weekend and I always make her gluten and dairy free treats. Instead if the strawberry puree in the icing I plan to put the puree between the layers and use the icing separately. I have been wanting to make your cake with the pineapple filling so trying this out for size.
I hope your daughter enjoys it Jean! The only thing I would suggest is placing a very thin layer of frosting between the layers before adding the strawberry puree, that way the puree doesn't soak into the cake.
Made this cake for my sons 5th birthday. Like me he has many intolerances and making cakes at times can be hard. This year, first time ever, he specifically requested a strawberry vanilla cake. Vanilla sponge and strawberry frosting. So immediately I started Google searching. I stumbled across your reciepe and thought it looked amazing!
Fast forwarded few weeks of hunting down ordering online the exact ingredients, I made the cake. So proud of the outcome. All the guests at party ( who are not free from) loved it too saying how delicious it was. And well my main critic my son, it was a hit. Later on when asked what was best part of your party top of his list THE CAKE!
I'm still mouth watering from eating it. Will be making it again real soon. Thank you
You have just made my day Eleanor! Thank you so much for sharing. I'm glad that the cake was a hit not only with your guests but with the birthday boy!
Is the nutrition facts for 1 slice or a whole cake? It says 1 slice is 709 calories. Thanks for the help
It's for one slice of cake.
very nice cake. mine came out flat - did not rise - but was still delicious. I may add baking soda and baking powder since my baking powder had not expired and I had just opened it when baking this cake, not sure what went wrong. delicious all the same. I love the addition of fresh strawberry puree and no refined sugar. served last night after a fun dinner with family and everyone enjoyed this cake very much.
Hi Laura! The recipe calls for baking soda, not baking powder. If you accidentally used baking powder instead of baking soda it might account for the cake not rising. I'm so glad to hear that everyone enjoyed it!
I used this recipe for the buttercream frosting and it was great! I put the frosting on the almond flour coconut cake.
Glad you enjoyed the frosting Sofie! Thanks so much for the review!
Hi! Can't wait to make this for my son's bday. We are strictly a grain and gluten free fam!
I wanted to ask, to up the strawberry flavor and color, could I add more preserves to the cake batter or would that make it too liquidy? If so, freeze dried strawberries?
Thanks for your time in the kitchen to make this for us!
I wouldn't add more preserves, it will change the texture of the cake too much. You could certainly try adding freeze dried strawberries (make sure to grind them into a very fine powder first), they tend to be a bit tart so the flavor will be altered a bit. Another option would be to try using a bit of beet juice. The color might be more vibrant than the freeze dried strawberries but again, my concern would be the flavor. Beets tend to be "earthy" in flavor but you could decrease the puree to 1/3 cup and add 4 Tablespoons of beet juice. I'm really curious what you decide to do and how the final product turns out. Please come back and let us know!!