Strawberry Almond Flour Cake

This moist, tender, and perfectly fluffy almond-flour cake is sure to be a crowd-pleaser. Topped with fresh strawberries, it's everything we love in a summer treat. Not only that — it's naturally gluten free, the nut flour stepping in for any wheat.


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At a glance

Prep

15 mins. to 20 mins.

Bake

30 mins. to 35 mins.

Total

45 mins. to 55 mins.

Yield

8 to 12 servings

Nutrition Information

Serving Size 1 piece (63g)

Servings Per Batch 12

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Amount Per Serving:

• Calories 140
• Calories from Fat 60
• Total Fat 7g
• Saturated Fat 1g
• Trans Fat 0g

Cholesterol 60mg

• Sodium 110mg
• Total Carbohydrate 15g
• Dietary Fiber 2g
• Sugars 12g
• Protein 5g

The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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Ingredients

Choose your measure:

• 4 large eggs, separated
• 1/2 cup + 2 tablespoons sugar, divided
• 1 teaspoon vanilla extract
• 1 1/4 cups almond flour
• 1 tablespoon coconut flour*
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 to 2 cups sliced strawberries, for topping

Replace the 1 tablespoon coconut flour with 1/4 cup almond flour, if desired.



Instructions

1. Preheat the oven to 350°F. Lightly grease an 8" round pan with butter (dairy-free if desired) or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.
2. In a large mixing bowl, beat together the egg yolks, 1/4 cup of the sugar, and the vanilla until smooth.
3. Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup sugar. Set aside.
4. Whisk together the dry ingredients — flours, baking powder and salt — and add to the egg yolks. Stir together to form a thick dough.
5. Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
6. Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
8. Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.

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Tips from our bakers

Yes, you can replace the coconut flour with 1/4 cup almond flour — that's right, 1/4 cup replaces 1 tablespoon, due to coconut flour's super absorbability.



More From  King Arthur Flour:

• Blueberry Coffeecake with Lemon Streusel
• Braided Lemon Bread
• Blueberry Buckle Coffeecake