Gluten Free Strawberry Brunch Cake (Dairy Free)
Made with fresh strawberries and just enough honey, this gluten free strawberry cake lands somewhere between a breakfast cake and a simple dessert. It’s lightly sweet, a little bit jammy and has a soft, tender crumb that makes it great for breakfast, dessert, and snacking.
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This cake is kind of a cross between a strawberry spoon cake and a breakfast cake. You can slice it into nice pieces without needing to spoon it out, but the chunks of strawberries give these wonderful bursts of jammy bites that make it a little easier to eat with a spoon.
I love this cake for breakfast or brunch, especially on a summer morning with a milk free iced matcha latte. Because this cake is gluten free, dairy free, and lightly sweetened with honey, it works for all sorts of things.
My kids love it dressed up with whipped cream or vanilla ice cream for a strawberry shortcake-style dessert, but I prefer eating a slice as-is in the morning.
This cake takes a bit to bake, but can be prepped in about 15 minutes, and like everything here on Wellness Trickle, it’s a forgiving, and realistic recipe. It’s great for every day or a special occasion.
Why You’ll Love This Gluten and Dairy Free Cake
- Lightly sweetened with honey, so it works for breakfast, brunch, or dessert.
- Soft texture with jammy strawberries in every bite.
- Naturally gluten free and dairy free, with simple pantry ingredients.
Ingredient Notes
Strawberries – We’ll use a whole pound, so fresh strawberries, in their peak season in the summer months are best for this cake. They’ll help to sweeten it as opposed to giving it any bitterness. The strawberries should smell amazing sitting on your counter.
Honey – I use just a little bit of honey for a light sweetness. It allows the strawberries to really take center stage. I usually use a raw honey, but any honey will work.
Almond flour – This keeps the cake tender and soft. Use finely ground blanched almond flour, not almond meal.
Milk – I usually use homemade cashew milk or homemade almond milk, but any milk, dairy or non-dairy should work.
Full ingredient list can be found in the recipe card below.
How To Make a Gluten Free Strawberry Breakfast Cake
Preheat oven to 325°F. Grease a 9-inch cake pan with coconut oil and line the bottom with parchment paper.
In a stand mixer or with electric beaters, mix avocado oil, honey, lemon juice, and vanilla until smooth.
In a separate bowl, whisk together almond flour, coconut flour, arrowroot, baking powder, and salt.
Add eggs and milk to the wet mixture and mix until smooth.
Add dry ingredients and mix until fully combined.
Set 5-6 strawberries aside and roughly chop the rest into small pieces. Take the 5-6 strawberries and cut them in half. The halved pieces will be used for the top of the cake.
Gently fold in chopped strawberries.
Pour batter into prepared pan. Add the halved strawberries to the top of the batter, cut side down.
Cover and bake 20–45 minutes, then remove cover and bake an additional 20-25 minutes until edges are set, center is no longer jiggly and a toothpick comes out mostly clean (a few moist crumbs are fine).
Let the cake cool in the pan for at least 30 minutes before removing. This cake sets more as it cools.
Gluten Free Strawberry Cake Tips
- Don’t worry about chopping your strawberries perfectly. Just chop them small enough, but it’s okay if they very in size. That’s part of the rustic charm.
- This cake sets as it cools, so don’t rush it out of the pan. Let it rest at least 30 minutes.
- A toothpick should come out with moist crumbs, not completely clean.
- Because of the strawberries, the center will be softer than the edges.
- I prefer to cover the cake with a piece of loose aluminum foil in the first half of baking to prevent the top from getting too brown.
Serving Suggestions
This cake is so pretty and makes a great Valentine’s day treat (breakfast or dessert!) and would be wonderful for a Galentine’s day gathering. It’s also also just a wonderful cake to have around in the summer, when strawberries are everywhere.
Not to overdo it, but this strawberry cake is really good on a plate next to these gluten and dairy free lemon cookies. If you have the time, I highly recommend making a batch to serve with this cake. Don’t worry – it’s not excessive. There’s no refined sugar in either recipe. Ha!
When I want to turn it into a simple dessert, I’ll add a dollop of whipped cream or vanilla ice cream for a strawberry shortcake vibe. My kids especially love it this way. It’s also great served after a lighter springtime dinner, like pistachio crusted salmon, when you want something sweet but not heavy.
Recipe FAQs
No. This is a spoon cake, meaning it’s softer, more rustic, and meant to be enjoyed as is rather than frosted and stacked.
For sure! It’s lightly sweetened and works well as a breakfast or brunch cake.
Fresh is best. Frozen strawberries release more liquid and can make the cake too wet.
Store covered in the refrigerator for up to 4 days. It’s best to bring to room temperature before serving, but can also be enjoyed cold if you can’t wait.
Gluten and Dairy Free Strawberry Cake
Equipment
- 1 9" round cake pan
- Parchment paper
- Stand mixer or electric beaters
Ingredients
- coconut oil (or another solid oil) for greasing pan
- ⅓ cup honey
- ⅓ cup avocado oil
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice (fresh, not bottled)
- ¾ cup almond milk (or any non-dairy/dairy milk)
- 3 large eggs
- 1½ cups blanched almond flour
- 3 tablespoons coconut flour
- ¼ cup arrowroot starch (or arrowroot flour)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 16 oz strawberries (whole and fresh)
Instructions
- Preheat the oven to 325°F. Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper.
- In a stand mixer or large bowl with electric beaters, mix the avocado oil, honey, lemon juice, and vanilla until smooth.
- Add the eggs and milk and mix again until fully combined.
- In a separate bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until smooth.
- Set aside 5–6 strawberries. Roughly chop the remaining strawberries into small pieces. Cut the reserved 5 or 6 strawberries in half and set aside (we'll use those for the top of the cake).
- Gently fold the chopped strawberries into the batter.
- Pour the batter into the prepared pan. Arrange the halved strawberries on top, cut side down.
- Cover the pan loosely with foil and bake for 20–25 minutes.
- Remove the foil and continue baking for 20–25 minutes, until the edges are set, the center is no longer jiggly, and a toothpick comes out mostly clean.
- Let the cake cool in the pan for 20–30 minutes before removing. The cake will continue to set as it cools.
Notes
- Don’t worry about chopping your strawberries perfectly. Just chop them small enough, but it’s okay if they very in size. That’s part of the rustic charm.
- When the cake is done cooking, a toothpick should come out with moist crumbs, not completely clean.
- This cake sets as it cools, so don’t rush it out of the pan. Let it rest at least 30 minutes.
- Because of the strawberries, the center will be softer than the edges.
- Store wrapped tight, or in an airtight container in the fridge for up to 4 days. This cake will probably freeze well for up to 3 months. It disappears too fast at my house, so I haven’t tried yet. Just wrap it up really tight.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
