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Strawberry Almond Flour Snack Cake

Close-up of a golden slice of Strawberry Almond Flour Snack Cake showing moist crumb and embedded strawberry pieces.
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A simple, moist snack cake made with almond flour and fresh strawberries, perfect for a gluten-free treat.

Ingredients

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  • 1 1/2 cups almond flour
  • 1/2 cup granulated sweetener (like coconut sugar or erythritol)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and sliced

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan or a small loaf pan with parchment paper.
  2. In a medium bowl, whisk together the almond flour, sweetener, baking powder, and salt.
  3. In a separate small bowl, whisk the eggs, melted coconut oil (or butter), almond milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  5. Gently fold in most of the sliced strawberries, reserving a few for the top.
  6. Pour the batter into the prepared pan and arrange the remaining strawberry slices on top.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a slightly sweeter cake, you can dust the top with powdered sweetener after cooling.
  • If your strawberries release a lot of juice, gently pat them dry before slicing and adding them to the batter.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://recipesfleet.com/strawberry-almond-flour-snack-cake-2/