This naturally gluten-free cake is tender and fluffy, and it’s a perfect way to use up those fresh spring strawberries! Get outside this spring and go strawberry picking yourself–there are lots of local options for picking in the Research Triangle and Charlotte. The season opens in April.
Prep Time:
15 minutes
Bake Time:
30-35 minutes
Makes:
one 8” cake (see notes if using 9” pan)
Ingredients:
4 large eggs, separated, at room temperature
½ cup + 2 tablespoons (124g) granulated sugar, divided
1 teaspoon of vanilla or almond extract
1 ¼ cups (120g) almond flour
1 tablespoon coconut flour (can substitute with ¼ cup almond flour)
1 teaspoon baking powder
¼ teaspoon salt
1 ½ to 2 cups (248g to 333g) strawberries, sliced, for topping
Melted butter or coconut oil for greasing pan
Preparation:
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly grease an 8” round pan (see notes) with melted butter or coconut oil (for dairy-free). Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.
- In a large mixing bowl, beat together the egg yolks, ¼ cup of the sugar and the vanilla or almond extract until smooth.
- Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining ¼ cup sugar. Set aside.
- Whisk together the dry ingredients—flours, baking powder and salt—and add the egg yolk mixture. Stir together to form a thick dough.
- Fold in the egg whites, ½ cup at a time, ensuring they are fully incorporated before the next addition. The final addition should result in a smooth, fluffy batter.
- Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30-35 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then carefully turn the cake out onto a serving plate.
- Allow the cake to fully cool before topping with sliced strawberries or fruit of your choice.
- Serve topped with a dollop of whipped cream, if desired.
Notes:
If using a 9” cake pan, increase the ingredient amounts by 25%.
Nutrition Information:
Serving Size: 1 piece (1/10 of cake)
Calories: 176, Fat: 10g, Saturated Fat: 3g Protein: 5g, Carbohydrates: 18g, Fiber: 2g, Sodium: 142mg
Adapted from: https://www.kingarthurbaking.com/recipes/strawberry-almond-flour-cake-recipe