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    Home » Desserts » Strawberry Almond Flour Cake

    Published: Jun 7, 2023 by Anna · This post may contain affiliate links, which means we make a small commission off items you purchase at no additional cost to you.

    Strawberry Almond Flour Cake

    Jump to Recipe Print Recipe

    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.

    Almond cake on cake stand topped with whipped cream and strawberries. this recipe

    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.

    Jump to:
    • Strawberry Almond Flour Cake
    • Why you'll love this recipe
    • Ingredients and Substitutions
    • Instructions
    • FAQs
    • Tips for making the best almond flour cake
    • More easy dessert recipes
    • Recipe

    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.

    Almond flour, eggs, sugar and other ingredients for almond flour cake.

    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.

    Whipping cream and mascarpone cheese for whipped cream.

    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.

    Other ingredients:

    Strawberries: Garnish the cake with loads of sliced strawberries or any berry you like!

    Instructions

    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.

    Almond flour, baking powder and salt in a glass bowl.

    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.

    Egg yolks, sugar and extracts beaten together in a glass bowl.

    Beat the egg yolks: Add the egg yolks, granulated sugar, almond extract, and vanilla extract to a large bowl and beat to combine.

    Almond flour cake ingredients mixed together in glass bowl.

    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. 

    Two cake pans, one with unbaked batter and one with baked cake.

    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.

    Glass bowls filled with cream, mascarpone cheese, vanilla and sugar for whipped cream.

    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!

    Whole Almond Flour Cake garnished with whipped cream and strawberries on a plate.

    FAQs

    Is almond flour good for baking cakes?

    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.

    Does almond flour bake differently?

    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.

    Why did my almond flour cake not rise?

    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!

    Almond Flour Cake on cake stand with piece removed. Topped with cream and strawberries.

    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!

    • Coconut macaroons on a copper cooling rack.
      The BEST Coconut Macaroons (without condensed milk)
    • Poached pears in a cream and tan flecked bowl.
      Easy Poached Pears Recipe
    • cheesecake stuffed strawberries featured image
      Cheesecake Stuffed Strawberries
    • Vanilla bean panna cotta in a glass ramekin topped with chopped strawberries.
      Vanilla Bean Panna Cotta

    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! 
    
    
    

    Recipe

    Almond flour cake with piece removed on cake stand.

    Strawberry Almond Flour Cake

    Garnish With Lemon
    You'd never know this no-fuss Strawberry Almond Flour Cake is naturally gluten-free. This fluffy, moist cake is quick, easy & always gets rave reviews!
    4.95 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Desserts
    Cuisine American
    Servings 8 servings
    Calories 522 kcal
    Prevent your screen from going dark

    Equipment

    • Hand Mixer
    • Offset Spreader
    • 8" Cake Pan

    Ingredients
     
     

    Almond 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

    Topping:

    • Sliced strawberries

    Instructions
     

    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

    Notes

    • 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

    Serving: 1gCalories: 522kcalCarbohydrates: 30gProtein: 14gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 130mgSodium: 219mgPotassium: 61mgFiber: 5gSugar: 21gVitamin A: 753IUVitamin C: 0.2mgCalcium: 160mgIron: 2mg

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!

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    About Anna

    Hi, I’m Anna, a former corporate communications nerd turned food fanatic. Turns out I like cooking for others A LOT more than explaining HR policies to them. C’mon over!

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    Comments

    1. Edwina says

      May 07, 2017 at 7:35 am

      My piping bag skills are also in need of improvement. But I don't bother. I also like to bake something simpler. This cake looks delicious. Those strawberries on top look so fresh and yum.

      Reply

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    Almond flour cake with piece removed on cake stand.