Whip up this soft, moist Strawberry Gluten Free Cake using almond flour, fresh strawberries, and plant-based milk. It’s dairy-free, eggless, and perfect for any occasion!
Picture this: It’s a breezy Sunday morning, sunlight streaming through the kitchen window, and the scent of fresh strawberries filling the air. That was my setup when this cake came to life.
I had just picked up a huge basket of strawberries from the local farmer’s market—you know the kind that are so ripe they practically melt in your mouth. And as I stood there, snacking on one (okay, maybe three), I had a flashback to summers at my grandma’s house. She made the fluffiest strawberry cake, dusted with powdered sugar, always served with a cold glass of lemonade.
But here’s the thing—her recipe was not gluten-free, and now, with gluten sensitivity becoming more common (myself included), I needed a version that everyone could enjoy.
So, I took the spirit of grandma’s cake and gave it a gluten-free makeover. And dare I say? It’s just as good—if not better.
Why You’ll Love This Strawberry Gluten Free Cake Recipe?
- Gluten-Free AND Vegan: No eggs, no dairy, no problem.
- Strawberry-Packed: Juicy, sweet berries in every single bite.
- Light & Fluffy Texture: Thanks to almond flour and a smart flour blend.
- Quick & Simple: One bowl, minimal mess—because who likes extra dishes?
- Not Too Sweet: It’s balanced. The strawberries shine without being overpowered.
And the best part? You probably already have most of these ingredients in your pantry.
Ingredient Notes:
- Fresh Strawberries: The heart and soul of this cake. Sweet, juicy, and bursting with flavor.
- Brown Rice Flour (or Buckwheat/Quinoa): Your gluten-free base—mild in taste and perfect for baking.
- Almond Flour: Adds richness and that slightly nutty flavor. Plus, it makes the crumb ultra-soft.
- Gluten-Free Starch (Potato, Tapioca, Corn, or Rice): Helps bind everything together and keeps the cake tender.
- Lemon Zest: This is the secret weapon. It brightens the flavors and makes the strawberries pop.
- Plant-Based Milk: Keeps the cake moist while staying dairy-free.
- Maple Syrup: A natural sweetener that adds depth without overpowering the strawberries.
- Vanilla Extract: Because what’s cake without it?
Tip: Use the ripest strawberries you can find. The sweeter, the better.
How To Make Strawberry Gluten Free Cake?
Step 1: Preheat & Prep
- Preheat your oven to 360°F (180°C).
- Grease an 8 or 9-inch baking pan, or line it with
parchment paper for easy removal.
Step 2: Prep Those Berries
- Dice half of the strawberries into small ¼-inch pieces.
- Halve the remaining strawberries for the pretty top layer. Set aside.
Step 3: Mix the Dry Ingredients
- In a medium bowl, whisk together the gluten-free flour, almond flour, starch, baking powder, salt, and lemon zest.
Step 4: Add the Wet Ingredients
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- Stir in the plant-based milk, oil, maple syrup, and vanilla.
- Mix until smooth (a hand mixer helps here if you’ve got one).
Step 5: Fold in the Strawberries
- Gently fold in the diced strawberries—don’t overmix, or you’ll crush them.
Step 6: Assemble & Bake
- Pour the batter into the pan and top with the halved strawberries.
- Bake for 25 minutes or until a toothpick comes out clean.
- Let it cool before dusting with powdered sugar (if you want to get fancy).
Storage Options:
- Room Temperature: Store in an airtight container for up to 24 hours.
- Fridge: In warmer weather, refrigerate to keep it fresh for up to 3 days.
- Freezer: Slice and freeze individually. Just thaw before eating, and it’s as good as new.
Bonus Tip: This cake actually tastes better the next day as the flavors meld together.
Variations and Substitutions:
- Switch the Fruit: Blueberries, raspberries, or thinly sliced peaches work wonders.
- Nut-Free Version: Replace almond flour with oat flour for a similar texture.
- Chocolate Lovers: Throw in a handful of dairy-free chocolate chips. Strawberries + chocolate? Yes, please.
- Zesty Lemon Twist: Add a lemon glaze for that extra zing.
What to Serve with Strawberry Gluten Free Cake?
- Coconut Whipped Cream: Fluffy, light, and the ultimate pairing.
- Vegan Vanilla Ice Cream: A cold, creamy scoop on top? Always a win.
- Lemon Glaze: A simple drizzle of lemon juice and powdered sugar for extra flair.
- Fresh Berries: Because why stop at strawberries?
Frequently Asked Questions:
Can I use frozen strawberries?
Yep! Just thaw and pat them dry before using.
Can I make this sugar-free?
Totally. Swap the maple syrup for a sugar-free sweetener like monk fruit.
Can I double the recipe?
Absolutely. Use a larger pan or make two cakes and stack ‘em for a layered beauty.
Because Cake is Always the Answer
Baking this Strawberry Gluten Free Cake feels like a little love letter to summer. It’s light, fresh, and hits that perfect sweet spot—without the gluten, dairy, or eggs. It’s proof that “gluten-free” can be just as indulgent as the classics.
So, go ahead, bake it, and let me know how it turns out. Snap a pic, tag me, and let’s celebrate good food together.
Because life’s too short to skip cake, right?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Gluten Free Cake
Ingredients
- 500 grams 4-5 cups fresh strawberries
- 100 grams ¾ cup gluten-free brown rice flour (or buckwheat or quinoa flour)
- 100 grams 1 cup almond flour (or finely ground almonds)
- 100 grams ½ cup + 2 tbsp gluten-free starch (potato, tapioca, corn, or rice)
- 3 teaspoons baking powder
- Pinch of salt
- Grated zest of one lemon
- 200 grams 1 cup gluten-free, plant-based milk
- 30 grams 2 tablespoons light vegetable, seed, or coconut oil
- 40 grams 3 tablespoons maple syrup (or sugar)
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 360°F (180°C). Prepare an 8 or 9-inch baking pan by greasing it lightly or lining it with parchment paper for easy removal.
Prepare the Strawberries:
- Dice half of the fresh strawberries into ¼-inch pieces. Slice the remaining strawberries in half. Set both aside.
Mix the Dry Ingredients:
- In a medium mixing bowl, combine the gluten-free brown rice flour, almond flour, gluten-free starch, baking powder, salt, and lemon zest. Whisk until well blended.
Incorporate the Wet Ingredients:
- Add the plant-based milk, light oil, maple syrup, and vanilla extract to the dry mixture. Using a hand mixer on medium speed, mix until a smooth batter forms.
Add the Strawberries:
- Gently fold in the diced strawberries using a spatula, ensuring they are evenly distributed throughout the batter.
Assemble the Cake:
- Pour the batter into the prepared baking pan, smoothing the surface with a spatula. Arrange the halved strawberries on top for decoration.
Bake:
- Place the pan in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the cake to cool completely before removing it from the pan. If desired, dust with powdered sugar for an elegant finish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
