Almond Flour Strawberry Cake Recipe
Serves 820 mins prep45 mins cook
An easy to make recipe for strawberry almond flour cake. Made with almond flour and sweetened with maple syrup, this strawberry shortcake is gluten free, refined sugar free, and paleo friendly. No special equipment needed, all you need is two bowls and a whisk.
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Instructions
0 Pre-heat the oven to 325 degrees. Grease an 8 or 9 inch can pan generously with oil. Line with parchment paper and set aside. 1 To Prepare the dry ingredients: Mix together the almond flour, baking powder, baking soda, and kosher salt in a large bowl. 2 To the wet ingredients: Whisk together eggs, maple syrup, oil and vanilla extract in a bowl until emulsified. 3 Pour the wet ingredients into the dry ingredients. Fold in 1/2 cup of the strawberries. Stir just until fully combined. 4 Pour batter into the prepared pan. Using a spatula (or back of a spoon), spread evenly. 5 Bake for 40-45 minutes making sure to rotate the pan halfway through the baking for even baking. In the end, the cake should turn golden brown with its center firm to the touch. 6 Let the cake cool in the pan for 5 minutes and then take it out and cool on a wire rack. Make sure that it is fully cooled down to room temperature before assembling the cake. 7 To make the Whipped Cream: Attach the whisk attachment to a standing mixer or a hand mixer. Add all the ingredients into a mixing bowl.Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes. 8 To assemble: Place cake on a serving plate. Spread it with the whipped cream using a spatula. Garnish with the rest of the sliced strawberries and fresh mint leaves, if using. 9 Serve with a few dollops of whipped cream on the side.View original recipe