Gluten-Free Strawberry Cake

Whole strawberry cake, sitting on a white plate on a metal dish, with some cut strawberries and a dish of cream on the edge.

This Gluten-Free Strawberry Cake is one of the easiest cakes that you will make. It is moist and tender, with the vibrant flavour of fresh strawberries, highlighted by the bright tang of orange zest. Almond flour added to the mixture ensures that the cake has great texture. It will be a fantastic addition to any gathering.

Course Afternoon Tea, Dessert, Morning Tea

Cuisine International

Prep Time 20

Cook Time 45

Cooling Time 2

Total Time 3 5

Servings people

Calories 381kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

75 g (½ cup) gluten-free all-purpose/plain flour See Note 1
1 ½ teaspoon baking powder
125 g (1 ¼ cup) almond flour See Note 2
250 g (9 oz) strawberries
150 g (½ cup + 5 tsp) unsalted butter - at room temperature
160 g (⅔ cup) caster/superfine sugar
2 teaspoon orange zest
3 large eggs - at room temperature
1 teaspoon vanilla extract See Note 3
20 g (¼ cup) flaked almonds

For serving (optional):

powdered/icing sugar
whipped cream or Crème Fraîche

Instructions

Grease and line the base and sides of a 22 cm spring-form tin.
Preheat the oven to 170 C (340 F) fan forced.
Combine the plain flour, baking powder and almond flour and set aside.
Hull the strawberries and cut them into 1 ½ cm (½ inch) cubes.
Set aside about 50 g (1.8 oz) of prepared strawberries to add to the top of the cake.
Add the butter, sugar and orange zest to the bowl of a stand mixer or a large bowl with a handheld mixer.
On medium speed, beat together until the mixture is pale and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla with the last egg. The mixture may appear to separate but it will come together with the addition of the flours.
With the mixer on the lowest speed, gently add the combined flours and baking powder.
Remove the bowl from the mixer and, using a rubber spatula or large metal spoon, gently fold in the strawberries.
Turn the mixture into the prepared cake tin and smooth the top.
Distribute the remaining strawberries on the top of the cake batter and sprinkle with the flaked almonds.
Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Cool in the pan for about 10 minutes.
Remove the sides of the cake tin and finish cooling on a wire rack.
When the cake is completely cool, carefully remove the base of the tin and the baking paper and transfer it to a serving platter.
Dust with icing/powdered sugar and serve with lightly whipped cream and extra strawberries.

Video

Notes

Flour: we use a good quality commercial gluten-free flour blend. The blend we use contains xanthan gum to stabilise and provide structure to the recipe. If your flour blend already contains xanthan gum, there is no need to add more.
Almond flour: in general, almond flour is made from blanched almonds and almond meal from the whole almond, although sometimes the terms are used interchangeably. You can use either, they are both finely ground, but my preference in this recipe is for blanched almond flour as it has a finer texture.
Vanilla: for the best flavour, use good quality vanilla extracted from vanilla beans, not one synthetically flavoured.
Storage: as this is a moist cake, I recommend that you store in an airtight container in a cool, dry location for up to 3 days. However, if the weather is hot and humid, store it, well covered in the fridge, and bring it to room temperature to serve.
Freezing: after it has cooled, the cake can be wrapped well in cling wrap and then cover with aluminium foil or place into an airtight container. Store in the freezer for up to 3 months. Ideally, defrost overnight in the fridge and then bring it to room temperature for serving.

Nutrition