Hey, sweet-toothed rebels! Got a hankering for something that’s both indulgent and gluten-free? Say hello to our Strawberry Coffee Cake. It’s like a summer fling in dessert form—sweet, a little messy, and over too soon. Dive into this delicious treat and thank me later. Or don’t. More for me.
Personally, I whip up this cake whenever I need an escape from Portland’s drizzle. The burst of strawberry goodness feels like a mini vacation. I’ve even been known to hoard a slice (or three) at the café. Sorry, not sorry! It’s that good, and I deserve it.
Servings: 8
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Cuisine: American
Ingredients
Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil (melted)
- 1/2 cup almond milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
Strawberry Layer:
- 1 1/2 cups fresh strawberries (chopped)
- 2 tbsp coconut sugar
- 1 tbsp lemon juice
Topping:
- 1/2 cup almond flour
- 1/4 cup chopped pecans
- 2 tbsp coconut sugar
- 2 tbsp coconut oil (melted)
- 1/2 tsp ground cinnamon
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Small bowl
- Whisk
- Spatula
- 8-inch round or square cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch pan or line it with parchment paper.
- Prepare Strawberry Layer: In a small bowl, mix 1 1/2 cups chopped fresh strawberries, 2 tbsp coconut sugar, and 1 tbsp lemon juice. Set aside to let the flavors meld.
- Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking soda, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/2 cup almond milk, 3 large eggs, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until fully combined.
- Assemble: Pour half of the batter into the prepared pan. Spread the strawberry mixture evenly over the batter. Pour the remaining batter over the strawberries.
- Prepare Topping: In a small bowl, mix 1/2 cup almond flour, 1/4 cup chopped pecans, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/2 tsp ground cinnamon. Sprinkle the topping over the cake batter.
- Bake: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Nutritional Information (per serving)
- Calories: 290
- Total Fat: 21g
- Saturated Fat: 8g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin C: 25%
- Vitamin E: 15%
- Iron: 8%
- Calcium: 6%
- Magnesium: 10%
So there you have it, folks. A slice of gluten-free heaven that’s almost too good to share. Almost. Enjoy every bite, and remember, it’s perfectly fine to keep some stashed away just for you.
Strawberry Coffee Cake (Gluten-Free)
Hey, sweet-toothed rebels! Got a hankering for something that's both indulgent and gluten-free? Say hello to our Strawberry Coffee Cake. It's like a summer fling in dessert form—sweet, a little messy, and over too soon. Dive into this delicious treat and thank me later. Or don't. More for me.Personally, I whip up this cake whenever I need an escape from Portland's drizzle. The burst of strawberry goodness feels like a mini vacation. I’ve even been known to hoard a slice (or three) at the café. Sorry, not sorry! It's that good, and I deserve it.
Ingredients
Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted
- 1/2 cup almond milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
Strawberry Layer:
- 1 1/2 cups fresh strawberries chopped
- 2 tbsp coconut sugar
- 1 tbsp lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch pan or line it with parchment paper.
- Prepare Strawberry Layer: In a small bowl, mix 1 1/2 cups chopped fresh strawberries, 2 tbsp coconut sugar, and 1 tbsp lemon juice. Set aside to let the flavors meld.
- Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking soda, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/2 cup almond milk, 3 large eggs, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until fully combined.
- Assemble: Pour half of the batter into the prepared pan. Spread the strawberry mixture evenly over the batter. Pour the remaining batter over the strawberries.
- Prepare Topping: In a small bowl, mix 1/2 cup almond flour, 1/4 cup chopped pecans, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/2 tsp ground cinnamon. Sprinkle the topping over the cake batter.
- Bake: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Notes
Nutritional Information (per serving)
- Calories: 290
- Total Fat: 21g
- Saturated Fat: 8g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin C: 25%
- Vitamin E: 15%
- Iron: 8%
- Calcium: 6%
- Magnesium: 10%
