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Springtime Strawberry Cake


  • 1 cup superfine brown rice flour, such as Authentic Foods brand
  • 1⁄2 cup almond flour, such as Honeyville Farms brand (for nut-free use equal amount corn flour, quinoa Flour, or millet Flour)
  • 1⁄4 cup millet flour
  • 1⁄2 cup arrowroot starch
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon sea salt
  • 1 stick (1⁄2 cup) butter, softened to room temperature (for dairy-free use equal amount Earth Balance Vegan Buttery sticks, softened to room temperature)
  • 1 cup plus 2 tablespoons granulated sugar or blonde coconut palm sugar, divided use 2 large eggs, at room temperature (see egg-free note at end of recipe)
  • 1 cup plain coconut milk yogurt, such as So Delicious brand, or plain dairy yogurt or sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 12 medium strawberries, thinly sliced (plus more for garnish)
  • Allergy-safe whipped cream, for serving (optional)


  1. Preheat the oven to 350oF. Grease an 8×8-inch pan on the bottom and sides. Then cut a piece of parchment paper to fit just in the bottom of the pan, without letting it go up the sides.
  2. In a medium bowl, mix together the superfine brown rice flour, almond flour, millet  flour, arrowroot starch, baking powder, baking soda, and sea salt. Whisk together  until light and airy.
  3. In the bowl of an electric stand mixer, beat the butter (or Earth Balance) and 1 cup sugar for 3–5 minutes until light and fluffy. Then add the eggs (or egg replacer), one at a time, continuing to mix. Add the yogurt and vanilla. Mix again until incorporated.
  4. While the mixer is going on low speed, slowly add the dry ingredient mixture. Stop occasionally to scrape down the sides with a rubber spatula. Once all of the dry mixture is added, continue to mix until well-incorporated and the batter seems light.
  5. Pour half of the batter into prepared pan. Then lay half of the strawberry slices over the batter. Sprinkle 1 tablespoon of sugar over the strawberries. Pour the remaining batter over the strawberries. Place the remaining strawberries all over the top of the batter and sprinkle the last tablespoon of sugar over the strawberries. Design is not important  since the cake will move the berries around as it rises (and possibly even cover them).
  6. Bake for 45–48 minutes, or until a toothpick comes out clean. Serve garnished with additional berries and, if you want, allergy-safe whipped cream.



Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almond Flour Cake Magazine Optionally Dairy Free Spring Strawberries
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