Gluten-Free Almond Cake with Strawberries

Clearly it’s a week of strawberries here on WGC! And I’m not going to apologize because who doesn’t love strawberries! Are you ready for the cake to end all cakes? Because it’s about to happen with this Gluten-Free Almond Cake with Strawberries on top.

Gluten-Free Almond Cake with Strawberries

So this just coincidentally is gluten-free – I’m not going GF or anything like that – but baking with almond flour makes gluten-free desserts really accessible! The cake ingredients couldn’t be more approachable, and then you top it with strawberries marinated in a bit of sugar and some slivered almonds and voilà!

Gluten-Free Almond Cake with Strawberries

Not only is it majorly gorgeous, but also it’s beyond delicious. Fair warning, make sure you have at least six people over to share it with, otherwise I can’t be blamed for consuming the entire thing by oneself (not that I speak from experience or anything like that!).

Gluten-Free Almond Cake with Strawberries

Gluten-Free Almond Cake with Strawberries

Ingredients

    For the Cake
  • 1 1/2 cup almond flour
  • 4 eggs, separated
  • 1 lemon, zested
  • Optional: 1/4 teaspoon orange blossom water
  • 1/2 cup white sugar, divided
  • 1 teaspoon baking powder
  • Pinch of salt
  • For the Topping
  • 16 ounces fresh strawberries, sliced
  • 1/3 cup white sugar
  • 1/4 cup slivered almonds

Instructions

  1. Preheat the oven to 350°F. Spray an 8-inch spring-form pan, with non-stick baking spray and set aside. Place a piece of parchment paper on a baking sheet.
  2. Spread almond flour on to parchment lined baking sheet. Transfer baking sheet into the oven and toast for 5 to 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
  3. In a large bowl, beat together egg yolks, lemon zest, orange blossom water (if using) and 1/4 cup sugar until smooth.
  4. In a separate bowl whisk together the almond flour and baking powder. Add the flour mixture to egg yolk mixture and beat until smooth. This mixture will be very thick once incorporated.
  5. In a large stand mixer, beat egg whites on medium high speed until they start to increase in size. Once egg whites start to get fluffy, add a pinch of salt. Slowly add the remaining 1/4 cup of white sugar to the egg whites and continue to beat until soft peaks form.
  6. Fold egg whites into the almond mixture 1/2 cup at a time. The batter will start to lighten as you add more egg whites and eventually become light and airy. Transfer batter to the prepared spring-form pan and place into the oven to bake for 30 – 35 minutes until the top is golden brown.
  7. While the cake is baking, mix together the sliced strawberries and 1/3 cup of white sugar. Let the strawberries marinate for 30-45 minutes until a strawberry syrup has formed.
  8. Remove the spring-form pan from the oven and let cool before removing the cake from the pan. Transfer the cake to a serving dish. Once cooled top the almond cake with the entire strawberry mixture letting the strawberry syrup run down the sides of the cake. Sprinkle the slivered almonds on top and serve immediately.
http://whatsgabycooking.com/gluten-free-almond-cake-strawberries/

I created this recipe for the Almond Board of California; check out my other delicious, summery recipes here: Almonds.com/GabyDalkin.

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36 Comments

  1. Oh yum,strawberries and almond cake… I have or used to have a recipe for a chocolate cake using ground hazelnuts instead of flour, just hinting at a new area of research here…

  2. This looks absolutely delicious. I made the cake. Do you think I should store it overnight in the fridge or on the counter (room temperature)? I will decorate with strawberries tomorrow, before serving. Thank you!

    1. Hi Lana! You can wrap it up in plastic wrap before serving to keep it as fresh as possible! Fridge or counter works too!

  3. Hi Gaby,

    What an awesome recipe. Cant wait to try. I am just curious – You haven’t used butter or oil?

    Megha

  4. I just came across this recipe and it looked easy and fun! While preparing it the I noticed the dry ingredients mixed only with the yolks was too doughy! Looked more like a cookie batter… I added 2 table spoons of yugort and one extra egg (the eggs I was using were really small) I also added rum. It came out really good and moist! I’d tried it again with either just 4 eggs and 2 table spoon of yogurt or 5 eggs. Delish !

  5. I will be trying this recipe today! I was wondering about toasting the almond flour. Is it essential to baking this cake and does it affect the overall taste?

    Thank you for all your amazing recipes

  6. I was tasked with making a healthy dessert for a dinner party, two words that don’t typically go together! When I first heard dessert – my mind went to the triple layer pumpkin cake, then I heard healthy and did an about face to this cake instead. I opted out of the blossom water, and used less sugar for both the cake and the topping, and because it was the size I had, I used a larger 10″ springform pan. Cara cara oranges are in season, so I substituted the orange zest for the lemon. It was a larger, thinner cake that baked for 20 minutes rather than 30. My fruit topping was the segmented cara caras combined with blackberries. It was sensational and loved -and appreciated -by all for a dessert everyone could feel good about. Toasting the almond flour was an interesting start and added a notable and wonderful toasty almond flavor to the cake. The dough is surprisingly tough when it is time to add the egg whites. I found the first few incorporations of the beaten egg whites are a challenge, so I used a big whisk to break up the mass and work in the whites. Soon after you are able to fold them in with a lighter hand than in the beginning. This will be my go-to dessert – I can see it adapting well to most every seasonal fruit beyond strawberries: peaches, blueberries, rhubarb…

  7. Gaby, this cake is fabulous!!! I doubled the recipe and used a 9″ spring form pan and baked it for the same amount of time, it was perfect. I used 3 drops of wild orange essential oil in place of the blossom water. Also, I used parchment paper and butter instead of cooking spray. We used it for a birthday cake and didn’t put any fruit on it and it was delicious, but for Easter, we’re having whipped cream and fruit! Thanks so much!

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