Strawberry Almond Cake

I don’t know about you, but I absolutely love any dessert when strawberries are involved. They are just delicious and take on a great flavor when they’re cooked. I think strawberries are overlooked a lot of the time when it comes to cakes. I have wished for this type of dessert so many times, but I could never find a recipe that was exactly what I wanted. So when I started experimenting, I was determined to create a yummy cake with lots of strawberry baked right into it. It turned out so wonderful! The cake is fruity and nutty and topped with a super delicious glaze. Its also crazy moist – almost to the point of a pudding cake but its really not like a pudding cake at all. That doesn’t quite make sense, but you’ll see what I’m saying when you make it. The toasted almonds on top are a great last addition too because they add a nice subtle crunch.

I hope you enjoy! As always, let me know what you think in the comments and social media!



Cake Ingredients:

1 cup diced strawberries

1 Tbsp arrowroot powder

1 ½ cups almond flour

½ cup brown rice flour

¼ cup + 1 Tbsp coconut flour

2 tsp baking powder

½ tsp xanthan gum

¼ tsp salt

2 eggs

½ cup agave

⅓ cup coconut oil, melted (but not hot)

¾ cup light coconut milk

1 tsp vanilla extract

¾ cup slivered almonds


Glaze ingredients:

⅓ cup coconut butter, melted

2 Tbsp agave

2 Tbsp coconut oil, melted




  1. Preheat oven to 350⁰ and line a 9×9 inch square cake pan with parchment paper.
  2. In a small bowl, mix together strawberries and arrowroot. Set aside.
  3. In a medium bowl, mix together remaining dry cake ingredients, except slivered almonds.
  4. In another bowl, whisk together eggs, agave, coconut oil, vanilla, and coconut milk (amounts listed under cake ingredients).
  5. Slowly whisk the dry mixture into the wet mixture.
  6. Fold in strawberries.
  7. Pour batter into the lined pan and bake for 30-40 minutes, or until a toothpick comes out clean.
  8. While the cake is baking, make the glaze simply by mixing together all of the ingredients with a fork.
  9. Toast the slivered almonds on a sheet pan in the oven just until they are slightly golden brown and fragrant.
  10. Once the cake comes out of the oven, let cool for a few minutes and lift out of the pan. Pour the glaze on top of it and sprinkle with the toasted almonds.
  11. Serve with strawberry compote or ice cream (or both! That’s what I do!).

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