Strawberry Coffee Cake 1.jpg

Strawberry Coffee Cake

This beautifully light, tender, and flavorful cake works both as a snack or a dessert.

5 from 1 vote
Strawberry Coffee Cake 1.jpg
Print Recipe

Strawberry Coffee Cake

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 Servings
Calories: 216kcal
Author: Ricki Heller


For the topping:

  • ½ cup Ricki’s All-Purpose Gluten-Free Flour Mix
  • ¼ cup xylitol or coconut sugar
  • ½ teaspoon ground ginger
  • ¼ cup unsweetened shredded coconut
  • Pinch kosher or fine sea salt
  • 2 tablespoons coconut oil at room temperature

For the cake:

  • ¼ cup coconut oil melted
  • 2 tablespoons coconut butter not oil, melted
  • ¾ cup unsweetened almond or cashew milk
  • 1/3 cup xylitol or coconut sugar
  • ½ teaspoon plain or vanilla liquid stevia or to taste
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons finely grated lemon zest
  • cups Ricki’s All-Purpose Gluten-Free Flour Mix
  • 2 tablespoons ground flaxseed
  • ½ teaspoon xanthan gum
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher or fine sea salt
  • cups sliced strawberries fresh or frozen (if frozen, do not defrost before using; slice while frozen and use right away)


  • Preheat the oven to 350ºF. Line an 8x8-inch pan with parchment paper or grease with coconut oil.

Make the topping:

  • In a small bowl, combine the flour, xylitol, ginger, coconut, and salt. Add the coconut oil and pinch the mixture with your fingers until the oil is incorporated and the mixture is crumbly. Set aside.

Make the cake:

  • In a glass measuring cup or bowl, whisk together the oil and coconut butter until no lumps are visible. Add the milk, xylitol, stevia, vinegar, vanilla, and lemon zest. Whisk well.
  • In a medium bowl, sift together the flour, ground flaxseed, xanthan gum, baking powder, and salt. Whisk to combine. Pour the wet mixture over the dry and stir just until combined (it’s okay if there are a few small lumps). Gently fold in the strawberries. The batter will be thick.
  • Spread the batter in the pan and sprinkle evenly with the topping.
  • Bake for 35-45 minutes, until the top is lightly browned and a tester comes out clean when inserted in the center of the cake (note that it might take a bit longer to bake if you use frozen berries). Cool completely before slicing and serving.


Nutrition Facts
Strawberry Coffee Cake
Amount Per Serving
Calories 216 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Sodium 81mg3%
Potassium 186mg5%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin C 11mg13%
Calcium 55mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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: Coffee Cake Dairy Free Magazine Ricki Heller Strawberries
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