This easy, no-fuss Strawberry Almond Flour Cake is always a crowd-pleaser. This tender, fluffy cake is a moist, not-too-sweet dessert that just happens to be naturally gluten-free thanks to the almond flour. Generously spread with a decadent homemade vanilla mascarpone whipped cream and piled high with fresh, juicy strawberries, it's the perfect spring and summer dessert for any occasion.
Strawberry Almond Flour Cake
As a food blogger, I know some really talented chefs who can turn a handful of ordinary ingredients into a full-blown masterpiece. Now, while I love to bake, I'm certainly no pastry chef, so I focus on simple, reliable baking recipes that turn out every time - and this almond flour cake recipe is a perfect example.
Light, tender and not super sweet, this delicious single layer cake is made with just a handful of ingredients, including a ridiculously easy mascarpone whipped cream that can be made days in advance. Yes, DAYS. Trust me; after one bite, you'll want to add this simple, naturally gluten-free cake to your regular dessert rotation.
Why you'll love this recipe
➤ Uses 10 easy-to-find ingredients. You won’t have to run around town to find everything you need to make this recipe. Everything you need should be available at any well-stocked grocery store.
➤ Ideal for amateur bakers. Baking can be a science, especially gluten-free recipes. But this almond flour cake recipe doesn’t require any special skill or training. Simply follow the easy instructions on the recipe card!
➤ It’s sweet, but not too sweet. This cake isn’t overloaded with added sugar, and the slightly tangy mascarpone whipped cream does wonders to balance out the sweetness of the fruit.
➤ A fun take on strawberries and cream. I like pairing strawberries and cream with the light and nutty taste of almond flour for an update on such a classic flavor combination.
Ingredients and Substitutions
I broke down the ingredients into two steps: the cake and the whipped cream.
For the cake:
Almond flour: Make sure you buy blanched almond flour, which has the almond skins removed, and not almond meal. The meal has a coarser texture and will not work with this recipe.
Eggs: This recipe was tested with large eggs. Bring the eggs to room temperature before you get started, and make sure to separate the whites and the yolks.
Sugar: This dessert isn’t loaded up with sugar, but you will need a bit for both the batter and homemade whipped cream topping.
Baking powder: Works as a leavening agent for the gluten-free almond cake.
Salt: Just a dash to balance out the other flavors.
Almond extract: To add even more almond taste to the dish.
Vanilla extract: The combination of vanilla and almond extracts in the cake make for the best almond flavor, but feel free to skip it in the cake if you prefer.
For the whipped cream:
Heavy cream: For your homemade topping! Try to use high-quality cream for the best results.
Mascarpone: A type of Italian cheese, you may recognize mascarpone from desserts like tiramisu. It adds texture and flavor to the whipped topping and keeps it thick and creamy for days.
Strawberries: Garnish the cake with loads of sliced strawberries or any berry you like!
You don't need any fancy baking skills for this cake.
Recipe prep: Preheat your oven and spray an 8-inch round cake pan with baking spray. Line the bottom with a round of parchment paper too.
Combine the dry ingredients: Add the almond flour, baking powder, and salt to a small bowl and whisk to combine.
Whip the egg whites: Place the egg whites in a medium-sized bowl and beat with a hand mixer until soft peaks form.
Beat the egg yolks: Add the egg yolks, granulated sugar, almond extract, and vanilla extract to a large bowl and beat to combine.
Assemble the cake batter: Stir the almond flour mixture into the egg yolks in the large bowl until well combined. Then gently fold in the egg whites.
Bake: Transfer the batter to the prepared cake pan and bake your cake for 25-30 minutes. Allow the cake to cool while you prepare the whipped topping.
Make the whipped cream: Place the cream, mascarpone, sugar, and vanilla in a large bowl and beat with a hand mixer until it thickens and holds its shape. (You can do this up to two days ahead of time!)
Garnish and serve: Spread the whipped cream over the top of the almond flour cake, then add your sliced strawberries. Serve immediately and enjoy!
Absolutely! Not only is it gluten-free, but it also boasts a slightly nutty flavor. The naturally occurring fats in almonds helps keep this cake nice and moist and produces a light, delicate texture, but you can also add it to cookies, pie crusts, breads, and even in pancakes. If you’re following a GF diet, you can even use it to replace bread crumbs in savory dishes.
Yes. All-purpose flour relies on gluten to give structure to baked goods. Without gluten, almond flour batters need other ingredients like eggs and a leavening agent to keep them light and fluffy. Baking with almond flour also extends the shelf life of this cake by adding fat, which helps retain moisture.
You may have mistaken almond meal for almond flour. Meal is coarser than flour, so it doesn’t rise as well. Make sure to carefully read the package before buying to ensure that you’re purchasing the right ingredient!
Tips for making the best almond flour cake
✔︎ Switch up the cake pan. I’m using an 8-inch round cake pan, but you can also use a 9-inch pan. Keep in mind that it will be thinner, so it will only take about 20 minutes to bake.
✔︎ Temperature matters. Room temp eggs whip up a lot more easily. I suggest taking yours out of the fridge at least 45 minutes before you start making your cake.
✔︎ Get ahead. If you’re making this gluten free almond cake for a party and want to save time, the mascarpone whipped cream can be made up to 2 days in advance. Store it in an airtight container in the fridge.
✔︎ Don’t like whipped cream? No problem. You can simply dust the cake with powdered sugar instead.
✔︎ Enjoy it fresh. This dessert is best eaten within 3 days — something to be aware of if you have leftovers! Make sure to store them in an airtight container in the refrigerator.
More easy dessert recipes
What do all of these desserts have in common? They are delicious, naturally gluten-free and easy to make!
You can find all of our dessert recipes in our archives.
Did you make this recipe? We'd love to hear your thoughts! Please rate the recipe and leave a comment below. Your feedback helps us and your fellow readers!
Strawberry Almond Flour Cake
- 1 ½ cup almond flour (144 g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, room temperature, whites and yolks divided
- ½ cup granulated sugar
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
Mascarpone Whipped Cream:
- 1 cup whipping cream
- 4 ounces mascarpone cheese
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Sliced strawberries
For the almond cake:
- Preheat the oven to 350°F. Spray an 8" round cake pan with baking spray and line bottom with a round of parchment paper. Set aside.
- Combine all-purpose flour, almond flour and baking powder in a small bowl. Whisk to incorporate. Set aside.1 ½ cup almond flour, ½ teaspoon baking powder, ½ teaspoon salt
- Place the egg whites in a medium bowl. Beat with a hand or stand mixer until soft peaks form, about 2 minutes. Set aside.4 large eggs, room temperature,
- Place the egg yolks, ½ cup granulated sugar, almond extract and ½ teaspoon vanilla extract in a large bowl. Beat with a hand or stand mixer for one minute until smooth. Stir in the almond flour mixture until completely incorporated.4 large eggs, room temperature,, ½ cup granulated sugar, 1 teaspoon almond extract, ½ teaspoon vanilla extract
- Gently fold ⅓ of the egg whites into the almond flour mixture until incorporated. Repeat with the remaining egg whites. Pour the batter into prepared pan.
- Bake for 25-30 minutes, until the cake feels springy to the touch in the center and a toothpick inserted into the center comes out clean. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. Cool completely.
For the whipped cream:
- Add cream, mascarpone, ¼ cup sugar and ½ teaspoon vanilla extract to a large bowl. Beat with a hand mixer on high until cream thickens and holds its shape, about 2 minutes. Spread cream on top of cake.1 cup whipping cream, 4 ounces mascarpone cheese, ¼ cup granulated sugar, ½ teaspoon vanilla extract
For the topping:
- Top whipped cream with sliced strawberries and serve immediately.Sliced strawberries
- Room temperature eggs whip more easily so be sure to take them out of the refrigerator at least 45 minutes before you bake.
- The mascarpone whipped cream can be made up to two days ahead of time. Store tightly covered in the fridge. Stir until smooth when ready to use.
- You may have leftover whipped cream so feel free to halve the frosting if you don't want any leftovers. You can also forgo the whipped cream entirely and simply dust the cake with powdered sugar.
- This cake is best eaten within 3 days. Store tightly covered in the fridge.
- You can also make this cake in a 9" cake pan. The cake will be a bit thinner so start checking for doneness after 20 minutes in the oven.
Nutrition info not guaranteed to be accurate.