Strawberry Almond Flour Cake

During birthday season (the beginning of the year in our house), we tend to make this cake at least one a month. It’s a great grain-free substitute for a traditional vanilla cake and you can adjust the sugar level to your liking depending on how you use it. I like to keep the sugar content pretty low so it doubles as a quick breakfast in the morning for my kids, topped with stewed berries.


4 pastured eggs (separated)

1/3 cup maple syrup (you can use up to 1/2 cup)

1 tsp vanilla extract

2 1/4 cups almond flour

1 tsp baking powder

1/4 tsp salt

For topping: 1-2 cups quartered strawberries


1. Preheat the oven to 350°. Lightly grease and 8 inch round pan with butter (dairy free if desired) or coconut oil. Alternatively you can line the bottom of your pan with unbleached parchment paper.

2. In a large mixing bowl, beat together the egg yolks, maple syrup, and vanilla until smooth.

3. Using an electric mixer or immersion blender, whip the egg whites until they form soft peaks. Set aside.

4. Whisk together the dry ingredients (flour, baking powder, and salt) and add to the egg yolks. Stir together to form a thick dough.

5. Fold in the egg whites, 1/2 cup at a time incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.

6. Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until golden brown and a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and allow it to cool in the pan for five minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.

8. Allow the cake to cool fully before topping with stewed strawberries, or the fruit of your choice.

*Recipe adapted from King Arthur Flour

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