Gluten and Dairy Free Strawberry Cake

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.

Jennifer Farley

Prep Time 15

Cook Time 45

Total Time 1

Serving Size servings

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.