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GF DF SF Strawberry Almond Cake

GF DF SF Strawberry Almond Cake

Strawberry Almond CakeThis post contains associate links. No additional costs are added. 

A dear friend dropped by yesterday and brought the most gorgeous strawberries.  I can’t have fresh fruit but I can have cooked fruit so I searched for a strawberry cake recipe that fits my restrictions.  As usual I found some great recipes that meet some of my needs.  But that’s okay.  I’m getting used to the experiment and challenge of recipe make-overs.

I referred to four great recipes as they each tackle one or two of my restrictions.  (Thanks Gluten Free on a Shoe-string, The Spinach Spot, Good-bye Gluten, and Gluten Free SCD and Veggie.)  From there I pulled together my approved ingredients and went for it!

And ta-da: GF DF SF Strawberry Almond Cake!

This cake is AMAZING.  I am so happy with the taste and texture.  It’s dense, earthy and rich.  It’s moist inside with slightly crisp edges.  The roasted strawberries are tart and zingy.  I think it would be amazing with some coconut whipped “cream.”  And I think the cake is a great base for all kinds of flavor additions.  Lemon Poppyseed. Orange & toasted slivered almonds. Raspberry and dark choc.  Carrot.  Oh yes.  This cake is my new springboard for all kinds of cake glory.

For me, the hardest substitution to make is butter.  There are some great DF buttery options on the US market but most are soy based and pretty expensive.  And, considering I have doctor’s orders to have three tablespoons of coconut oil every day, I’m trying to bake with coconut oil every time. It makes me nervous to use coconut oil instead of butter because they don’t work the same way.  I was really nervous to use it in a cake.  But no problem.  The cake holds together well and has great flavor.

It’s been a year since I went GF and I have really missed cake.  This new little gf df sf friend makes me so happy.

Gluten-Free | Dairy-Free | Sugar-Free

1 C almond meal*              1 C GF flour blend
1/3 C flaxseed meal           1 tsp baking powder
1/2 tsp baking soda           1/2 C coconut palm sugar
1 egg                                     1 C almond milk
22-ish strawberries            1 T coconut palm sugar
Coconut Oil Spray

* A note about ALMOND MEAL:  I like to grind my own using the Magic Bullet MBR-1701 17-Piece Express Mixing Set. Fresh ground almonds have more moisture than packaged almond meal and make more moist cakes and muffins!

– Halve the small strawberries and quarter the large ones.  Toss with 1 T coconut palm sugar and lay cut side down in a glass baking dish sprayed with coconut oil spray.  Roast strawberries for 30mins at 350F.  (HUGE kudos to Gluten Free on a Shoe-string for the amazing roasted strawberries idea!)
– Combine dry ingredients. Beat egg into almond milk.  Add slowly to dry ingredients until combined.  Cake batter should be fairly thick but still be runny enough to move when you tip the bowl side to side.
– Spoon into a glass baking dish sprayed with coconut oil spray.  Spread batter evenly.  When roasted strawberries are at least cool enough to touch, arrange cut side down in the cake batter.
– Bake at 325F for 30 – 40mins or until a toothpick comes out clean.  The edges may start to brown slightly.
– Allow to cool partially. Use a knife to loosen the edges and as far under the cake as you can reach.  Use a wire rack to cool fully.


[A note about the recipes found on this blog: These recipes are made with my personal restrictions in mind. Please do your own research about gluten free, dairy free and sugar free ingredients.  I do not guarantee that recipes on this blog are 100% gf df sf.]

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