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