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Vegan Gluten Free Strawberry Cake

A delightful, guilt-free cake made with fresh strawberries, almond flour, and maple syrup, all packed into a simple recipe that's easy to whip up.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Can substitute with oat flour.
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup coconut milk
  • 2 cups ripe strawberries, pureed For the best flavor.
  • 1/4 cup pure maple syrup Adjust to taste.
  • 1 tsp vanilla extract
For Garnish and Serving
  • Fresh strawberries Fresh strawberries for garnish Sliced for topping.
  • Berry compote or coconut whipped cream For serving Optional, but recommended.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line a cake pan.
  2. In a mixing bowl, combine almond flour, baking soda, and salt.
  3. In another bowl, mix coconut milk, strawberry puree, maple syrup, and vanilla extract.
  4. Combine the wet and dry ingredients, mixing until smooth.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 25-30 minutes or until a toothpick comes out clean.
Cooling and Serving
  1. Let the cake cool, then garnish with sliced strawberries.
  2. Serve with fresh berry compote or coconut whipped cream.

Notes

Store covered in the fridge for up to five days or freeze slices for up to three months. Defrost overnight in the fridge before serving.