Strawberry Almond Flour Cake: Just in time for summer

Have I mentioned that I love baking with almond flour?

Of course I have, because it really is a spectacular flour. Especially for recipes like this: a soft, tender, moist cake that happens to not only be gluten-free, but also grain-free and dairy-free as well!

It’s hard to believe something this decadent could be made with just a few simple ingredients.

Unlike most cakes, this one doesn’t use milk or oil. Rather, it relies on eggs and almond flour for  moistness and structure. But the real trick to keeping this cake ultra-light and fluffy is separating the eggs, then whipping the egg whites into a soft meringue and folding them into the batter.

You’ll also notice that I opted for adding 1 tablespoon of coconut flour. The coconut flour helps give the cake a tighter crumb, while also helping with the tenderness of the cake. If you don’t want to use (or don’t have) coconut flour, no worries! Just add another 1/4 cup almond flour to the batter.

The result? A beautiful cake that’s perfect for any occasion and happens to be delicious when topped with fresh berries, like these gorgeous strawberries. But what I really love about this cake is that it can be served either  as a dessert – or a healthy breakfast!

To start, we’re going to preheat the oven to 350°F.

How to make a perfect Almond Flour Cake via @kingarthurflour

In a large mixing bowl, beat together:

4 egg yolks
1/4 cup sugar
1 teaspoon vanilla extract

How to make a perfect Almond Flour Cake via @kingarthurflour

In a separate bowl, whisk together:

1 1/4 cups almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
1/4 teaspoon salt

Set this aside while you whip the egg whites.

How to make a perfect Almond Flour Cake via @kingarthurflourIn a third (and final) mixing bowl, whip the four egg whites. Using an electric hand mixer (or your stand mixer), beat the egg whites until they form soft peaks. Once soft, slowly incorporate another 1/4 cup of sugar. Beat again until just incorporated. Set aside.

How to make a perfect Almond Flour Cake via @kingarthurflour

Add the flour mixture to the egg yolks and mix to form a dough. The dough will be quite dry (almost like pie dough), but have no fear. Once we add the egg whites it will loosen up.

How to make a perfect Almond Flour Cake via @kingarthurflour

Fold the egg whites (1/2 cup at a time) into the dough, until fully incorporated. The final addition of the egg whites should leave you with a light, fluffy, smooth batter. 

How to make a perfect Almond Flour Cake via @kingarthurflour

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. Then sprinkle 2 tablespoons sugar into the bottom of the pan – this will give the cake a sugary, syrupy coating on top.

Pour the cake batter into the sugar-coated pan and bake on the center rack for 30 to 35 minutes.

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.

Strawberry Almond Flour Cake via @kingarthurflour

Allow the cake to cool fully before topping with sliced strawberries – you’ll need about 2 cups.

Serve this cake as is or with some whipped cream or coconut cream. And if you’re opting for a truly decadent dessert, a dollop of dairy-free ice cream or a drizzle of chocolate glaze would be perfect!

Strawberry Almond Flour Cake via @kingarthurflour

Please bake, rate, and review our Strawberry Almond Flour Cake recipe.

Print just the recipe.

Alyssa Rimmer

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...


  1. Amy S

    I have a question. I’ve made my own homemade almond milk, and I have the pulp or meal left over after straining. Can that be subbed for almond flour, or is that more of an almond meal? I would like to use up the leftover stuff, but I’m not sure this is the right application to do so. Any advice is appreciated. The cake looks lovely and delicious!

    1. The Baker's Hotline

      Can’t say that we have tried this, Amy. Our almond flour is very, very finely ground after having most of the fat removed. If you are using plain, ground almonds then they may not work. Jon@KAF

    2. Francine

      I use the leftover almond meal from my homemade almond milk all the time. I dehydrate it and then grind it up in my Ninja It makes a fine flour that I use for almond cake. I think it’s worth a try.

      My question – I noticed that there isn’t a lot of sugar in this recipe. Could I replace it with Splenda? Thanks!

    3. Alyssa Rimmer, post author

      Definitely worth a try with the flour! I also do that but haven’t tried it in a cake. For the sugar substitute, I’m not sure about Splenda because I haven’t used it in baking, but if they suggest it as a 1:1 substitute, I say go for it! You could also use something like xylitol or Swerve Sweetener. Let us know what you end up trying! – Alyssa

    4. Erica

      My husband made homemade almond milk and then used the pulp to make a super fine flour. My husband put it on a cookie sheet and bake at a super low temp. like 275 degrees until it dries out. I’m sorry I forgot how long. Then he takes the dried pulp and puts in in our dry Vitamix and blends it up. I LOVED using it for baking.

    5. Loren O

      It works great! I bake off the dregs on low and slow for a couple of hours, set out to cool and dry, then grind in the Vitamix. It makes the best ultrafine almond flour.

    6. Jgreg

      I have made various types of cakes and brownies using the remains of almond me all from making milk. It makes a very moist, spongy consistency in cake but in brownies it is perfect. Not much added almond flavor, just some texture.

  2. Terri

    Looks like there is something between the strawberries and the cake, like a thin filling? I think I will use rhubarb or peach sauce on top instead of strawberries?

    1. Alyssa Rimmer, post author

      That would be delicious! I think it’s a mixture of the sugars and fresh berries that you’re seeing. Mine were quite juicy and the top was still a little warm when I put them on top. – Alyssa

  3. Laura

    In the photos, it looks like she had added strawberries to the bottom of the cake pan, added the batter, and baked it. Then she added additional fresh strawberries on top. But I am not seeing this step in the instructions. Is there an reason why? Curious if she did not like the baked strawberries.

    1. Alyssa Rimmer, post author

      I see that too, but I think it’s from the sugar and juices from the strawberries. Mine were super juicing and I actually put the strawberries on when the cake was still a little warm and they “wilted” a bit. I had to remove them and re-top it with fresh strawberries which is why I indicated in the directions to wait until it’s completely cool. Hope that helps! Would love to hear if you end up making it. – Alyssa

  4. Judith

    If I don’t have the 1 Tbsp of coconut flour I should substitute 1/4 cup of almond flour? Sounds strange…

    1. PJ Hamel

      Judith, that’s correct – coconut flour is really, REALLY absorptive. I know it sounds strange, but go with it, OK? Good luck – PJH

  5. Karen Metcalfe

    I’m curious about the intensity of the almond flour’s flavour. For example, if one were to use almond flour in a recipe that calls for regular flour and almond extract, is the almond flour taste sufficient to make the almond extract superfluous (assuming the flour substitution would work viz a viz baking chemistry)? Thanks in advance for your response!

    1. The Baker's Hotline

      Karen, it would be difficult to substitute almond flour entirely into a recipe calling for regular flour because almond flour will not provide the same structure as regular flour, but I would say if you are looking for an intense almond flavor you would likely want to add a bit of almond extract. Many of our recipes calling for almond flour also contain almond extract. Barb@KAF

    2. Alyssa

      Hi Karen – almond flour is certainly NOT as flavorful as extract. I personally don’t think that it has a particularly strong flavor at all, however if you want to replace the flour, you can try using another nut flour. Hazelnut or pecan or even walnut (if you could find them) would also work here. Hope that helps!

  6. Holly True

    Thanks for remembering those of us who can’t have gluten or dairy. This is a perfect recipe for a group of friends with many food sensitivities. What a treat!

  7. Juditka

    I have made this cake many times with various variations. I love it with lemon or orange zest added to the batter. Instead of berries on top I often make a fresh fruit salad and serve it alongside the cake adding whipped cream for those who wish to have it. Also, I do not make the sugary syrup on the bottom as my husband is diabetic and that would just be too much sugar. We love this cake, it is quick and simple and everyone I know loves it.

    1. Alyssa Rimmer, post author

      Hi Susie, I don’t unfortunately. I suggest that you do a quick Google search – there are tons of free tools out there that let you add the ingredients and will show you the nutritional value. Hope that helps! – Alyssa

    1. Alyssa Rimmer, post author

      Hi Deb – I haven’t tried it with honey, but yes, I do think it could be done with a bit less sugar. I’d say skip the sugar in the pan and maybe cut the amount you add to the egg whites by 2 tablespoons. Let us know if that works! – Alyssa

  8. Windischgirl

    Can this be made ahead and frozen? This would be perfect for a party I’m having this summer, but I need to make it the weekend before.
    Passed the recipe on to a friend who is gluten and dairy free…it’s always nice to have a dessert that many can enjoy…and not have to settle for just the fruit salad!

    1. Alyssa Rimmer, post author

      I do think that it can be frozen, but I’ll be honest and tell you that I haven’t tried it. I’ve had success freezing cakes before, so I think that could done here also. Let us know how it turns out for you! – Alyssa

  9. Jay

    Smacking my lips still after having a slice. This is going to be my go to dessert for dinner parties! Are there anything other than berries that can be used as a topping?

    1. Alyssa Rimmer, post author

      Hi Jay – yes! So happy you loved it. I’d say that you can really use anything on top of it! It would be delicious with a chocolate or buttercream frosting. Or even stewed apples or peaches. It’s such a simple recipe, that it can really take on any flavors you’re craving. Let us know what else you try! – Alyssa

    1. Alyssa Rimmer, post author

      I haven’t made this with honey, but I do think it would be possible. This is my best guess, but my suggestion would be to use 1/4 cup of honey with the egg yolks and then skip the sugar added to the egg yolks. Let us know how that goes! – Alyssa

  10. AMP

    My husband made this for me–I helped whip the eggs to soft peaks by hand–and it was amazingly moist! It even stayed moist over night in the fridge (yes, I had it for desert and breakfast!) We didn’t use coconut flour but subbed in the almond flour as advised. Also, we didn’t have any coconut oil, so we used canola oil to grease the pan. It did stick a bit in the pan, but in general it did not negatively impact the taste.

  11. Amy Peacock

    Great recipe! I doubled the recipe to make a layer cake with fresh strawberry sauce and a layer of sliced strawberries in the middle. I dare say it was the favorite part of the meal amongst our guests! I wish I could post a pic!

  12. Vickie

    Can stevia be used in place of the sugar? How much stevia would it take? Would it change the texture? I have a friend that can’t have sugar, honey, or agave as well as gluten so this would be perfect if I can leave out the sugar.

    1. Alyssa Rimmer, post author

      Hi Vickie – to be honest, I don’t think that stevia would work as a substitute because the proportions are so different. What about using a granulated sugar like xylitol? That seems to work for people who are sugar-free and I believe they work as a 1:1 substitute. I’d suggest trying that first, and please let us know how it turns out! – Alyssa

  13. Linda Carbone

    I would like to make a version of this cake. I am gluten intolerant and almond intolerant. Any other flour suggestions? Thank you very much.

    1. PJ Hamel

      Linda, I believe you could substitute hazelnut flour or another nut flour for the almond flour – that should work just fine. Good luck – PJH

  14. Francine

    Amy, I make my own almond milk as well and often use the pulp in baking an almond coffee cake. After dehydrating the pulp, I grind it to a fine consistency in my Ninja. I think it would work here as well and plan to try it soon.

    Alyssa, my question to you is – since there is so little sugar in this recipe, do you think it could be replaced with Splenda?

  15. Conni

    If I make it the day before I serve it. will it be just as good (of course adding the strawberries at the last minute)?

    1. Alyssa Rimmer, post author

      Hi Conni – I can’t say that it will be just as good, but it will still be delicious! I typically have stored mine in the fridge and it didn’t dry out on me. I’d just suggest that you keep it covered. Let us know how it turns out! – Alyssa

  16. Marcy Tanger

    I would like to make this ahead and freeze it-does that work and for how long can I freeze it?

    1. Alyssa Rimmer, post author

      I haven’t actually tried freezing the cake before. I think you could probably do it and I’d suggest not freezing for more than a few weeks or so. Hope that helps! – Alyssa

  17. Shirley Brush

    I made this today, Memorial Day, and it was delicious! But I omitted the sugar on the bottom of the pan and made a strawberry glaze for over the top of the strawberries.

  18. Mel

    Really great recipe. I made it at the last minute for a spontaneous get together yesterday, and it was great. The batter wasn’t temperamental at all. I thought I would have problems folding the egg whites into the very stiff yolk batter, but it loosened up nicely and I didn’t kill the meringue in the process. It bakes up nicely, even accounting for a slight malfunction in my oven. As I said, not temperamental at all, even though I was making it with kids/dogs/guests running around. I dusted my tart pan with sugar, but the sugar didn’t provide a crunchy crust. It was just absorbed into the top layer. Other than that, everything was exactly as described and the results were a sophisticated cake that implies that I worked a lot harder than I did. Thanks for the great recipe!

    1. Alyssa Rimmer, post author

      So happy that you enjoyed it! I too was a little worried about folding the egg whites into the batter, so I’m glad you stuck with it 🙂 Such a great cake to have in your recipe box! – Alyssa

  19. Cissy

    I asked this question before but don’t see an answer. I notice from your photos that it appears as though you use unripe (white) strawberries for these desserts. I wonder if there is a reason for that–maybe the ripe ones don’t hold up? Thanks!

    1. PJ Hamel

      Cissy, they may have been slightly under-ripe, but I think it’s more a case of them being big berries with a fair percentage of white pith. Since fresh strawberries aren’t quite ready up here in New England yet, these are store-bought, which tend to be bigger and “meatier” than local berries. PJH

  20. Anna

    I substituted swerve sweetener for the sugar in this recipe and it came out pretty delicious for a low carb cake and will be my new go to recipe for this. I didn’t get the same nice glaze on top that you get with the sugar though…I used oil to grease the pan and will try butter next time to see if that has any better success. Cooking time was also reduced by 5 minutes.

    1. Alyssa Rimmer, post author

      So glad that you enjoyed it! I love hearing that you can use swerve. There are quite a few folks asking about sugar substitutes, so this will be super helpful. – Alyssa

    2. Susan Reid

      Fonda, if you click on the link to the recipe, you’ll find on the right hand side another link with complete nutrition information. In the case of this recipe, carbs are 15g. Susan

  21. Mama Stacey

    I used this recipe as the base. I make fresh almond milk everyday for 2 under 2 yrs old herbs formula. So i make tons of almond flour but i use a Japanese fine grinder. Previously used motar and pestal. Also because we are vegans i didnt use eggs instead i used flax meal and ground chia seeds. I used cane sugar but next imma try coconut blossom sugar. I also added water, cinnamon and avocado oil.

    When bakeing OMG it smells heavenly. I also topped it with my personal made frosting of strawberries.

    My family loves it and now going in the pass down book of stacey family vegan super food recipes.

  22. Mama Stacey

    I too make homemade almond milk everyday mixed with herbs as baby formula for my two baby girls, so i make tons of almond flour and hate wasting it so i try incorporating it into my baking as much as possible.

    I use the overn method to dry it out and use my high power Japanese grinder to make the flour. Ebay. Such an awesome need to have kitchen appliance. Great for making ground cinnamon from the whole sticks. Previously used a motar and pestle. Such a dred.

    I used this recipe as the base and added my own swerve to it.

    Because we use NO ANIMALPRODUCTS in our lifestyle, i replaced the eggs with flax and chia seeds. Added cinnamon and avocado oil, water and almond milk as well. I used raw cane sugar.

    Baking time was a bit longer 45-50 min. But over all it was a hit. Babies loved it and so did big papa.

    I topped it with sliced bananas and strawberries and drizzled home made strawberry syrup.

  23. Nancy

    Made this cake a couple of weeks ago for a graduation party. Loved it! I made 2 cakes and made a layer cake out it. Put a whipped cream/cream cheese mixture between the layers along with some sliced strawberries. Then I just frosted the rest of the cake with the rest of the whipped cream/cream cheese mixture and decorated the top with strawberries. It was yummy! Even my grain-eating relatives loved it!

    Thank you for King Arthur for starting to carry grain free recipes and products!

  24. Ronda Lee

    I subbed the 1/4 almond flour for the 1 tbls coconut flour and added a little almond extract. The sugar in the bottom of the pan did not form a glaze but instead made the cake stick. I used butter in the pan. Wish I had used parchment paper. Everyone loved it and wanted the recipe. Very moist. I served it with mashed, sliced strawberries with a little sugar on them, and a dallop of whipped cream. A Winner. Better than shortcake!

  25. Katie

    i am 1/8 of a cup shy of the almond flour. I have no other nut flours but have coconut flour, millet flour and gluten free all purpose flour. Would it be okay to fill the last 1/8 cup of the measuring cup with one of those?

    1. The Baker's Hotline

      Katie, the coconut flour will absorb a lot more liquid than the almond flour, so I would recommend using one of your other flours and be prepared to add an extra egg yolk or a little water if it seems necessary. Barb@KAF

  26. Laura Patterson

    I, too, had trouble with the cake sticking to the pan after using butter to lightly grease the pan, as directed. I ended up heating the bottom of the pan on a burner to try and loosen it up, but it still came out with a hunk still in the pan. Did I need more butter? Should I have used parchment? It was done at 27 minutes in my oven, so I know I didn’t overtake it. It is still cooling right now, but what I scraped off the bitty of the pan was tasty.

    1. The Baker's Hotline

      Parchment is key to a smooth cake bottom- use it unless the recipe tells you specifically not to. For now, a few strategically placed berries will hide any mistakes! Laurie@KAF

  27. Beth Peterson

    I appreciate that y’all are doing more gluten free baked goods…especially with almond and coconut flours. Thank you!!!!!

  28. Mary

    How long will this cake last? I want to send a gfree cake to my daughter at college fir her birthday, & would therefore have to make it & send it a few days in advance. Obviously, I couldn’t use the fresh fruit, but I did see someone else’s comment about using sliced almonds in the baking pan with the sugar..

    1. The Baker's Hotline

      It should be fine for 2-3 days before starting to dry out. Make sure to wrap is well in plastic before sending! Jon@KAF

    1. The Baker's Hotline

      The nutrition information can be found if if you click on the link to the recipe–it’s listed below the steps for making the cake. We hope you like it! Happy baking! Kye@KAF

  29. rose

    I like to bake but generally don’t because of the calorie, flour, sugar, carb thing. I made this cake & it’s absolutely delicious. The texture is perfect. I’m experimenting with sweeteners & used half sugar and half xylitol to see what effect the sweetener would have. None that I can see or taste, so will use all xylitol next time (assuming no bad side effects from it).

    Great to be able to bake something. I’m going to try the little shortbread cooking next week. Also, so glad to be able to buy your almond flour in my grocery.

    1. The Baker's Hotline

      Rose, we don’t test our recipes with sugar substitutes, so aren’t able to provide advise about how to use them. For best results I would follow the baking recommendations included with the type of sugar substitute you are using. Barb@KAF

  30. tlb

    This turned out really well, though it was dicey to get it out of the pan. It just did not want to fall out and took a lot of tapping and delicate tugging with a small spatula to coax it out of the pan. When it did finally come out, it was perfect! Totally flat and even, with no tears. The sugar coating did not melt onto the cake but stayed in the pan with a slight layer of crumb. I must note that due to supplies on hand, I made the following substitutions: used whole almond meal rather than blanched almond meal and 2 tbs of GF flour rather than 1 tbs of coconut flour. Further, due to the season, I could not use strawberries (only ones out now have white shoulders – sure they don’t taste good!). So I used a white butter cream frosting. It would have been better with strawberries or maybe marizpan or chocolate frosting. The vanilla butter cream was a bit too bland.

    I would certainly make this cake again.

  31. KG

    I made this cake yesterday and it was a hit! So easy to make – just followed the recipe, didn’t change any thing. It is definitely a keeper! Thank you for sharing!

  32. Mel

    It was really hard for me to mix the dough into the egg whites and get a smooth batter. I threw out my 1st batch. For my 2nd batch, I alternate between mixing the flour mixture and egg whites into the egg yolk mixture. This resulted in the lump free batter I was looking for. The cake turned out well!

    1. The Baker's Hotline

      Pat, we haven’t tested this recipe out as cupcakes yet, but I don’t see why it wouldn’t work. Cupcakes usually bake at 350 degrees for about 18-22 minutes, so I would aim for that time frame. Keep an eye on them of course, just until you figure out the baking time. Bryanna@KAF

    2. Joanne

      I made this for a co workers birthiday. As cutting is meesy at work I made cupcake size single serves. Perfect!!! Baked for about 20 min. I doubled the recipe to get 12 generous sized cupcakes.
      Also wanted a strong strawberry flavour so I made a Strawberry syrup and poured it over the cakes when they were still warm. It absorbed beautifully.
      I made these Sunday night and we had them today on Tuesday. I hade sored them in the Fridge in airtight containers. I let them come to room temperature to eat a morning tea.
      Big hit with the staff. Was told should start a shop.
      Thank you for this Amazing recipie. This will be my go to cake.

  33. Carin

    I made this a chocolate cake for my dad who is diabetic. I used Xyla instead of sugar, used 1/4 cup unsweetened cocoa powder instead of the coconut flour, and added 2 Tbsp whole milk. It turned out really well and was the perfect amount for two 6″ layers.

    1. Barbara Alpern

      Petra, we haven’t tried this substitution, but I wouldn’t recommend it. I’m afraid the batter would be too wet and the egg whites wouldn’t whip up properly. Barb@KAF

  34. Julie Westervelt

    I made this cake using rhubarb like you would in an upside down cake, adding the cut up pieces to the greased (coconut oil) and sugared pan, then poured the batter over to cover. I also used coconut sugar instead of regular sugar in the pan and the egg yolk mixture, but not in the egg whites. I find that coconut sugar doesn’t work well there. And it’s only recently that I discovered how good a taste combo coconut and rhubarb are! Of course, the strawberries are the icing on this cake. Will try this cake batter with other fruit combinations like peaches and blueberries, apples and cinnamon, maple and pecans, pears, pineapple…endless possibilities! Thank you for another great recipe!

  35. Paula Letson

    Delicious!! One little problem: The bottom stuck to my cake pan even though I greased the pan. What should I do next time? I definitely want to make this recipe again!

    1. The Baker's Hotline

      To be on the extra safe side, Paula, next time try lining the bottom of your pan with a parchment round, then greasing and sugaring the parchment. This should make for especially easy release! Mollie@KAF

  36. Kay

    Another question, would this fit in a 8×8 square pan with similar bake time? I don’t think I have a 8″ round cake pan 🙁

    1. The Baker's Hotline

      Hi Kay. Fill your 8×8″ square pan about 2/3 of the way up. Any leftover batter can make some tasty tester cupcakes! Annabelle@KAF

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