Description
A delightful gluten-free cake that combines almond flour and fresh strawberries for a sweet and moist treat.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Combine the almond flour, granulated sugar, baking soda, and salt in a large bowl.
- Whisk together the eggs, almond milk, and vanilla extract in another bowl. Pour this mixture into the dry ingredients and combine until smooth.
- Fold in the sliced strawberries gently until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
You can serve this cake warm or at room temperature, possibly with whipped cream or ice cream. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg