The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to talk to you about something very special: my Gluten Free Vegan Strawberry Cake. I created this cake on a sunny spring afternoon when strawberries filled the market with their sweet perfume. I wanted a dessert that everyone could enjoy no gluten, no dairy, no eggs but still soft, moist, and full of flavor. I refused to accept that “gluten free” or “vegan” meant dry or boring. I wanted joy in every bite.
This Gluten Free Vegan Strawberry Cake brings freshness, sweetness, and comfort together. I make it for birthdays, for Sunday coffee, for women gatherings in my courtyard, and even for quiet evenings when I want something sweet but light. The strawberries give natural sweetness and a soft pink color that makes me smile every time.
When I bake this Gluten Free Vegan Strawberry Cake, I think about how food adapts to our needs. Some of us avoid gluten. Some of us choose a vegan lifestyle. Some of us simply want something lighter. I believe we can honor all of that without sacrificing flavor or tradition. And this cake proves it.
Why I Love Making This Recipe
I love this cake because it feels gentle. It does not sit heavy in the stomach. It feels fresh, bright, and alive. I love how the strawberries melt into the batter and create little juicy pockets inside. I love how the top turns slightly golden while the inside stays soft and tender.
I also love how simple it feels. I do not need complicated techniques. I do not need expensive ingredients. I use what I find easily: fresh strawberries, gluten free flour, plant milk, olive oil, and a little sugar.
And I love how this cake brings women together. When my friends come over, I slice the Gluten Free Vegan Strawberry Cake, pour coffee, and we talk about life. We laugh. Sometimes we cry. Food holds us together. That matters to me.
Ingredients & Little Kitchen Secrets
Let me share everything with you clearly.
For the Cake:
- 2 cups gluten free all-purpose flour blend (with xanthan gum included)
- 1 cup almond flour
- 1 cup organic cane sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened almond milk (or oat milk)
- ½ cup light olive oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 ½ cups fresh strawberries, chopped small
- Zest of 1 lemon
For the Simple Strawberry Glaze (Optional but Lovely):
- ½ cup powdered sugar (gluten free)
- 2 tablespoons mashed fresh strawberries
- 1 teaspoon lemon juice
Now let me tell you my secrets.
First, I always pat the chopped strawberries dry with paper towel. If I leave them too wet, they sink too much and make the cake heavy.
Second, I mix almond flour with gluten free flour because almond flour adds moisture and softness. It makes the texture closer to traditional cake.
Third, I never overmix gluten free batter. I stir gently and stop as soon as everything combines.
And finally, I use olive oil often. I grew up with olive oil in everything. It keeps the cake moist and adds a subtle richness without overpowering the strawberries.
How I Make It, Step by Step
I move slowly and enjoy every step.
- I preheat my oven to 180°C (350°F). I line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- I whisk together the gluten free flour, almond flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl. I mix well so everything distributes evenly.
- In another bowl, I combine almond milk, olive oil, vanilla extract, and apple cider vinegar. I stir gently and let it sit for one minute. The vinegar reacts slightly and helps create tenderness.
- I pour the wet ingredients into the dry ingredients. I fold gently with a spatula. I do not rush. I mix only until no dry flour remains.
- I toss the chopped strawberries with one tablespoon of gluten free flour. This helps prevent sinking.
- I fold the strawberries carefully into the batter.
- I pour the batter into the prepared pan and smooth the top.
- I bake for 40–45 minutes. I check with a toothpick in the center. If it comes out clean, I remove the cake from the oven.
- I let the cake cool in the pan for 10 minutes. Then I transfer it to a wire rack to cool completely.
- If I want glaze, I mix powdered sugar, mashed strawberries, and lemon juice until smooth. I drizzle it over the cooled cake.
The smell fills my kitchen with sweet strawberry and vanilla. It feels like spring inside the house.
How I Serve It at Home
I serve this Gluten Free Vegan Strawberry Cake slightly warm or completely cooled. I sometimes add fresh sliced strawberries on top. I sometimes dust a little powdered sugar for a soft white finish.
When I host afternoon coffee, I slice the cake into generous pieces and place them on small plates with fresh mint leaves. If children visit, I serve it with a scoop of dairy-free vanilla ice cream.
In summer, I chill it slightly and serve it cold. The texture becomes even more refreshing.
This cake does not need heavy frosting. Its beauty stays simple. The pink strawberries already decorate it naturally.
Storage, Reheating & Make-Ahead Tips
I store the cake in an airtight container at room temperature for up to 2 days. If the weather feels warm, I keep it in the refrigerator for up to 5 days.
Before serving from the fridge, I let it sit at room temperature for 20–30 minutes. This step brings back softness.
I freeze slices individually wrapped in parchment and then in a freezer bag. I thaw them at room temperature for about one hour. The cake keeps its moisture beautifully.
If I want to make it ahead for a gathering, I bake it the day before. I glaze it the next day for a fresh finish.
100-Word Short Version
I make this Gluten Free Vegan Strawberry Cake with gluten free flour, almond flour, fresh strawberries, almond milk, olive oil, and lemon zest. I mix dry and wet ingredients separately, combine gently, fold in floured strawberries, and bake at 180°C for 40–45 minutes. The cake turns soft, moist, and lightly sweet with juicy strawberry pockets. I top it with a simple strawberry glaze or powdered sugar. This cake suits anyone who avoids gluten or dairy but still wants real flavor and comfort. I store it airtight for up to five days or freeze slices for later.
Recipe Card
⏱️ Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
🛒 Ingredients
- 2 cups gluten free all-purpose flour blend
- 1 cup almond flour
- 1 cup cane sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup almond milk
- ½ cup olive oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 ½ cups fresh strawberries, chopped
- Zest of 1 lemon
Glaze (optional):
- ½ cup powdered sugar
- 2 tablespoons mashed strawberries
- 1 teaspoon lemon juice
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Prepare an 8-inch cake pan.
- Whisk dry ingredients together.
- Mix wet ingredients in a separate bowl.
- Combine wet and dry mixtures gently.
- Toss strawberries in a little flour.
- Fold strawberries into batter.
- Pour into pan and smooth top.
- Bake 40–45 minutes.
- Cool completely before glazing.
📝 Notes
- Pat strawberries dry before adding.
- Do not overmix the batter.
- Use a quality gluten free flour blend with xanthan gum.
- Store airtight for best freshness.
🍽️ Nutrition (Approximate per slice)
Calories: 260
Carbohydrates: 34g
Protein: 4g
Fat: 12g
Fiber: 3g
Sugar: 16g
Sodium: 180mg
Gluten Free Vegan Strawberry Cake
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Vegan
Description
This Gluten Free Vegan Strawberry Cake tastes soft, moist, and beautifully fresh—made with real strawberries, almond flour, and a bright touch of lemon. I bake it when I want a light, tender cake that still feels special for birthdays, coffee dates, or a sunny weekend treat. It’s 100% vegan, egg-free, and dairy-free, yet it rises gently and stays fluffy with sweet strawberry pockets in every slice.
Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup almond flour
- 1 cup organic cane sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- Zest of 1 lemon
- 1 cup unsweetened almond milk (or oat milk)
- 1/2 cup light olive oil (or melted coconut oil)
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 1/2 cups fresh strawberries, chopped small (patted dry)
- 1 tbsp gluten-free flour (to toss strawberries)
- Optional Strawberry Glaze: 1/2 cup powdered sugar (gluten-free), 2 tbsp mashed strawberries, 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and lightly grease the sides.
- In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
- In a separate bowl, whisk the almond milk, olive oil, vanilla extract, and apple cider vinegar. Let it sit for 1 minute to gently activate.
- Pour the wet mixture into the dry ingredients. Fold with a spatula just until no dry flour remains. Do not overmix.
- Pat the chopped strawberries dry with paper towel. Toss them with 1 tablespoon gluten-free flour to help prevent sinking.
- Fold the strawberries into the batter gently, keeping the pieces evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter).
- Cool in the pan for 10 minutes, then transfer the cake to a rack to cool completely.
- Optional glaze: Stir powdered sugar, mashed strawberries, and lemon juice until smooth. Drizzle over the cooled cake before slicing.
Notes
For the best texture, use a gluten-free flour blend that includes xanthan gum. Pat the strawberries dry so they don’t water down the batter, and toss them with a little flour to reduce sinking. Swap almond milk for oat or soy milk if you prefer. You can replace olive oil with melted coconut oil for a slightly sweeter aroma. Store the cake airtight at room temperature for 2 days, or refrigerate up to 5 days—bring slices to room temperature before serving. Freeze individual slices wrapped well for up to 2 months and thaw at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 260
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Conclusion
When I bake this Gluten Free Vegan Strawberry Cake, I feel proud. I feel connected to tradition but open to change. I honor my grandmother’s love for simple ingredients, and I adapt them for modern needs. I show that gluten free and vegan desserts can taste incredible and comforting.
If you bake this cake, imagine me in my little kitchen in Crete, flour on my hands, strawberries on the counter, smiling while the oven warms the room. Bake it for yourself. Bake it for your sister. Bake it for your friends.
Let food bring you together. Let sweetness fill your home.
With love,
INAYA 🤍
