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Strawberry Coffee Cake (Gluten-Free)

Morgan James Eckroth
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.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 290 kcal

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%