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    Home » Dessert Recipes

    Strawberry Almond Flour Cake

    Published: Feb 13, 2019 · Modified: Aug 13, 2023 by Jennifer Brown · This post may contain affiliate links · 81 Comments

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    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.

    Side view of the strawberry almond flour cake with paleo frosting.

    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 gluten free strawberry cake heaven yet?!

    Overhead view of the gluten free strawberry cake on a white cake stand.

    A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    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.

    Four picture collage of how to cut and cook the strawberries for the 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.

    Cake ingredients

    • blanched finely ground almond flour
    • baking soda
    • fine sea salt
    • honey
    • strawberry puree
    • eggs
    • 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!

    Four picture collage showing how to line the pans, pour in the batter, and bake the cake.

    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.

    Frosting ingredients

    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
    • honey
    • strawberry puree

    If you don't want to use shortening, and your system can handle dairy, then softened unsalted butter can be used instead.

    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!

    A measuring cup filled with coconut cream.

    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)!

    Frosting directions

    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.

    Four picture collage showing how to whip together the ingredients for the frosting.

    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.

    Four picture collage showing how to assemble the strawberry almond flour cake.

    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, but I did my best!)

    Garnish with strawberries and enjoy!

    An overhead shot of cutting a slice of the strawberry almond flour cake.

    How to store the gluten free strawberry cake

    Cover any leftovers with plastic wrap and store in the refrigerator for up to 5 days.

    If you would like to freeze the cake, begin by slicing the cake into single servings.

    Make sure the cake has been chilled in the refrigerator and the frosting is firm before wrapping each individual slice a few times with plastic wrap.

    Then wap each slice with aluminum foil and store in a ziploc bag in the freezer for up to 3 months.

    To thaw, simply unwrap the aluminum foil and all but one layer of plastic wrap from the cake and place in the refrigerator or on the kitchen counter until fully thawed.

    Two white plates with slices of strawberry cake. The rest of the cake on a white cake stand.

    More strawberry recipes!

    • No Bake Strawberry Gelatin Pie
    • Strawberry Shortcake Smoothie
    • Seared Mahi-Mahi with Strawberry Mint Salsa

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    A strawberry almond flour cake on a white cake stand.

    Strawberry Almond Flour Cake

    by: Jennifer Brown
    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. 
    4.95 from 17 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 709 kcal

    Ingredients
      

    Strawberry Puree

    • 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

    Strawberry Frosting

    • 1 cup Spectrum palm shortening
    • ½ cup honey
    • ⅓ cup strawberry puree
    • ¼ cup coconut cream

    Instructions
     

    Strawberry Puree

    • 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. 

    Strawberry 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. 

    Cake Assembly

    • 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. 

    Notes

    • 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. 
     
    The nutritional information calculated in this recipe are just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Serving: 1slices | Calories: 709kcal | Carbohydrates: 51g | Protein: 13g | Fat: 55g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 462mg | Potassium: 199mg | Fiber: 6g | Sugar: 41g | Vitamin A: 122IU | Vitamin C: 48mg | Calcium: 116mg | Iron: 3mg
    Keyword strawberry almond flour cake
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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    Reader Interactions

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    1. Christen

      November 26, 2023 at 11:22 pm

      Hi, I made this for my daughter’s birthday last year and we LOVED it! Have you made cupcakes with it? Any idea on cooking time? Hoping to do cupcakes for my son’s birthday this weekend!
      Thank you!

      Reply
    2. Jessica

      August 15, 2023 at 10:57 am

      Loved this cake recipe! Even my non paleo friends raved about it.

      Reply
      • Jennifer Brown

        August 15, 2023 at 12:04 pm

        I'm so happy it could be enjoyed by all!

        Reply
    3. Wafa Siddique

      December 26, 2022 at 10:06 pm

      Will the cake taste good if I skip the frosting?

      Reply
      • Jennifer Brown

        January 06, 2023 at 11:36 am

        Absolutely!

        Reply
        • Rachel

          March 20, 2023 at 2:01 pm

          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?

          Reply
          • Jennifer Brown

            April 10, 2023 at 1:27 pm

            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://thehealthierbite.com/honey-italian-meringue/

            Reply
    4. Bonnie

      April 04, 2022 at 10:20 pm

      Hi,
      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! : )

      Reply
      • Jennifer Brown

        April 06, 2022 at 2:16 pm

        Yes you can and it's a 1 to 1 substitution. I hope your mom has a happy birthday and enjoys her cake!

        Reply
        • Ellen

          September 26, 2022 at 7:04 pm

          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?

          Reply
          • Jennifer Brown

            September 30, 2022 at 11:59 am

            Hi Ellen! If he can tolerate dairy, unsalted butter would be your best bet. I hope your son has a wonderful birthday!

            Reply
            • Ellen

              October 03, 2022 at 1:56 pm

              He cannot tolerate dairy. Would coconut oil or manna work?

            • Jennifer Brown

              October 13, 2022 at 4:04 pm

              I'm a little confused Ellen, this recipe doesn't call for any dairy...

      • Ellen

        October 02, 2022 at 4:06 am

        Can you make the cake in larger pans if you double or triple the batte

        Reply
    5. Robin

      February 23, 2022 at 9:31 pm

      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?

      Reply
      • Jennifer Brown

        February 26, 2022 at 2:56 pm

        So glad to hear you enjoyed the cake Robin and yes, you can use unsalted butter for the frosting instead of palm shortening.

        Reply
    6. Berenice Barraza

      February 20, 2022 at 1:27 pm

      Hello,

      Would this recipe work in a bundt pan?

      Thank you. Can't wait to try this cake recipe.

      Reply
      • Jennifer Brown

        February 26, 2022 at 2:59 pm

        It should work just fine in a bundt cake! Enjoy!

        Reply
    7. Michelle

      January 14, 2022 at 9:00 pm

      What should the cooking time be if using one 9 inch pan?

      Reply
      • Jennifer Brown

        January 17, 2022 at 7:36 pm

        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!

        Reply
    8. Jennifer

      August 19, 2021 at 12:52 pm

      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 🤩

      Reply
      • Jennifer Brown

        August 24, 2021 at 7:19 am

        I'm so glad it was a hit with the birthday girl! Thanks so much for sharing!

        Reply
        • Chelsea Kissiah

          February 11, 2022 at 10:24 pm

          Could I use raw milk in place of coconut cream?
          Could I also use butter instead of Coconut oil In The cake?

          Reply
          • Jennifer Brown

            February 16, 2022 at 6:22 am

            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!

            Reply
          • Ellen

            October 03, 2022 at 1:57 pm

            Forgot to ask, can you expand the recipe to make 8 or 9 inch cakes?

            Reply
      • Janel

        January 03, 2022 at 11:33 pm

        This might be an odd question...but could you substitute cherries for the strawberries?

        Reply
        • Jennifer Brown

          January 04, 2022 at 6:38 am

          I don't see why not!

          Reply
    9. Jean Harris

      July 08, 2021 at 4:16 pm

      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.

      Reply
      • Jennifer Brown

        July 10, 2021 at 8:12 am

        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.

        Reply
    10. Eleanor Louzado

      July 03, 2021 at 8:52 pm

      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

      Reply
      • Jennifer Brown

        July 05, 2021 at 11:17 am

        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!

        Reply
      • Holly g

        March 06, 2022 at 6:35 pm

        Is the nutrition facts for 1 slice or a whole cake? It says 1 slice is 709 calories. Thanks for the help

        Reply
        • Jennifer Brown

          March 10, 2022 at 4:00 pm

          It's for one slice of cake.

          Reply
    11. Laura

      May 07, 2021 at 8:05 am

      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.

      Reply
      • Jennifer Brown

        May 10, 2021 at 9:28 am

        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!

        Reply
        • Sofie

          June 21, 2021 at 4:20 pm

          I used this recipe for the buttercream frosting and it was great! I put the frosting on the almond flour coconut cake.

          Reply
          • Jennifer Brown

            June 30, 2021 at 3:18 pm

            Glad you enjoyed the frosting Sofie! Thanks so much for the review!

            Reply
    12. Chelsea Kissiah

      February 23, 2021 at 7:55 pm

      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!

      Reply
      • Jennifer Brown

        February 24, 2021 at 7:33 pm

        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!!

        Reply
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