Bursting with fresh strawberry, almond and lemon zest in every bite, this beauty is made with a mix of almond and cassava flour to keep it grain free, gluten free, and is Made with a rich strawberry drizzle, this is one recipe that you will keep coming back to over and over again!
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There’s nothing like a fresh-out-of-the-oven piece of fluffy, spongey and dare I say it, moist cake. And when it’s topped with the lightest, most creamiest strawberry buttercream, things are looking even better.
Today we’re baking the most delicious fluffy cake and creating basically a butter, egg and strawberry frosting for on top. The flavor combinations create a cake that’s just downright drool-worthy! It is seriously PERFECT for Spring – or really just an all-around excellent cake to ring in and celebrate any occasion. I like going the three-tier route with this one, but you can also go with two pans or a sheet cake version!
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Ingredients to make this easy gluten-free cake with Strawberry Swiss Meringue Buttercream
This cake is gluten free, grain-free, and is so close to being entirely paleo. Other than the butter in the Swiss meringue buttercream, this cake is made with real, whole food ingredients. It really doesn’t get better than that. Here’s what you’ll need:
Ingredients to make cake
- Almond flour: almond flour is the base of this cake, and that’s because it adds the perfect texture and honestly it tastes better – it has SO much more flavor than regular flour! Almonds are fantastic for you so let’s boost that nutritional content whenever possible!
- Cassava flour: we also need a touch of cassava flour. I find that combining almond flour and cassava flour produce a texture very similar to whole wheat flour, giving this cake the the exact texture you’d expect from that perfect slice of cake you’ve been craving.
- Tapioca flour: you can totally go with out this flour if you’d like, but adding in a bit of tapioca flour allows all of the ingredients to bind together in the best way imaginable. It adds a bit of texture and chewiness that I personally crave when it comes to cake.
- Baking powder: this one is really a staple in any baking venture. It’s what allows the cake to rise properly!
- Salt: another staple – just adds a bit of flavor and helps balance all of the ingredients a bit more.
- Ghee: most baked goods need a nice oil base of sorts and ghee has too many nutritional benefits not to include!
- Avocado oil: another favorite that is really used mainly for its nutritional benefits! It’s very light and has a neutral taste while also aiding in a more robust flavored cake
- Eggs: a staple in most baked goods in order to bind all of the ingredients together, provide structure, nutritional value and a richness of flavor.
- Almond Milk: another necessity in any baking venture, but could easily replaced with any dairy free milk.
- Maple Syrup: this ingredient contributes to the texture and adds a sweet flavor naturally!
- Monk Fruit Sweetener: probably one of the BEST ways to add sweetness into any recipe (more on this holy grail of a product below!)
- Vanilla Extract: only the most flavor enhancing component there is. Without an extract of sorts, most baked goods tend to fall flat on flavor – so don’t skip on this one!
- Almond Extract: the final and maybe most important ingredient to really round out this whole almond cake 😉
- Lemon Juice (+zest!): just a wee bit of fresh lemon juice to make and keep this cake the absolute freshest!
Ingredients to make easy gluten-free cake with Strawberry Swiss Meringue Buttercream
- Butter: the ONE ingredient that knocks this recipe out of that wholesome paleo category but wow, SO worth it. Make sure this ingredient is room temp prior to using!
- Eggs: more specifically, egg whites. The egg whites an absolute staple in this deliciously creamy frosting!
- Honey: adds that bit of natural sweetness that really just hits the spot, you know?
- Maple syrup: you could definitely use one sweetener (honey or maple) rather than both, but the combo of the two adds a delectable dynamic range of sweetness that I 100% recommend
- Dried Strawberries : the main event in this buttercream!
- Vanilla Extract: adds to enhancing and rounding out all of these insatiable flavors
For a delicious Strawberry Drizzle, mix together in either a food processor or blender: 1 pound of fresh strawberries, 1-3 tbsp maple syrup (dependent on desired sweetness), and 2 tbsp of lemon zest!
Substitutions
Wondering about ingredient substitutions? This recipe allows for a few!
- Cassava Flour: You could replace this flour with a coconut flour but expect the cake to be a bit lighter and the flavors adjusted a bit. Cassava tends to have the least impact on tastes and flavors.
- Tapioca Flour: Arrowroot powder would be a great substitute for this one! If you do decide to go without it, just add more of the cassava and almond blend to level out the amount. 🙂
- Ghee: Ghee can be easily swapped with any baking oil like butter, coconut, vegetable or canola.
- Avocado oil: This oil definitely adds some richness, but could also easily be replaced with either additional ghee, coconut oil or olive oil.
- Maple Syrup: For an equally natural option, you can use honey or in place of maple syrup. Because each of these have a different level of sweetness, I recommend starting with a small amount and adding to taste based on your desired level of sweetness.
- Monk Fruit Sweetener: Any sugar will work with this recipe, you could even increase the maple if you’d like! I have PCOS and personally need to monitor my sugar intake, so monk fruit sweetener has become my holy grail product when it comes to sweeteners.
- Almond milk: Finally, you can sub almond milk with any milk whether regular or plant based.
How to make easy gluten-free cake with Strawberry Swiss Meringue Buttercream
I know this cake looks fancy with the florals and fresh strawberries throughout, but please know that making this is a piece of cake (ayyy pun intended).
The only seemingly daunting part is the Swiss meringue buttercream, and that’s because it does require a mixer and can feel like a whole ‘to-do’ if you’ve never made if before, but I believe in you!
It’s super easy and actually kind of fun to experiment with and see the ‘peaks’ whip up – it is so light creamy.
We’ll start off with the cake, and then we’ll create the buttercream while it bakes. Add everything together, and voila! A light and fluffy strawberry cake.
To begin, preheat the oven to 350ºF and grease three 6 inch cake pans. You can also use two 8 inch pans if preferred.
In a medium sized mixing bowl mix together the almond, cassava, and tapioca flours with baking soda and salt.
Whisk the eggs and ghee and avocado oil in a large mixing bowl. Then, add the maple syrup, monk fruit sweetener, almond milk, vanilla, almond extract, lemon juice and zest.
Add the dry ingredients to the wet and stir until combined. Divide evenly among the cake pans.
Bake the bater for 25-35 minutes, or until a toothpick comes out clean.
While the cakes are baking, using the stove, set up a double broiler and turn heat on high (I put a couple inches of water in a medium-sized saucepan and place the exact mixing bowl that attaches to my stand mixer on top) Whisk together over the double broiler the egg whites, honey and maple syrup for 4-5 minutes.
Taking the mixture off of the heat, use a stand or hand-held mixer and whisk on high for 8-15 minutes, or until peaks start to form and the shape begins to hold.
Once shape starts to hold, switch to the paddle attachment (if using a stand mixture) and slowly add butter, little by little.
Mix on high for 3-4 minutes, then add vanilla and slowly begin to add freeze dried strawberries
Remove the cakes from the oven and let them cool for ten minutes, and then remove them from the pans and let them continue cooling on a wire rack.
Once cool, add the frosting. Optionally add strawberry puree
Equipment Needed
To make this gluten free strawberry cake you’ll need a few cooking items. Grab your cake pans, mixing bowls, and measuring cups, and let’s get rolling!
- Cake pans – either three 6 inch inch or two 8 inch
- Medium mixing bowl
- Stirring utensil
- Large mixing bowl
- Whisk
- Stand mixer (more specifically for the Swiss merengue buttercream, but a hand mixer would work fine as well!)
For measuring, you will need ½ tsp, 1 tsp, 1 tbsp, ⅓ cup, ½ cup, ¼ cup, and 1 cup
Storage
Full disclosure, this entire cake was devoured in less than 24 hours, it was too good not to enjoy all of it right away!
If you do find you need to store it, I recommend storing this cake in an air tight container and keeping it in the refrigerator. I always feel like cakes left out on the counter don’t stay fresh for more than two days, and any time I make something with either of these flours, I want it to last as long as possible. It’s definitely pricer than your average/standard flours! But I promise, so, so worth it!
You can also freeze cake if you’d like, and it will stay fresh in the freezer for up to 2 months. I do recommend slicing the cake into smaller slices before freezing, and adding a piece of parchment paper in between each slice to keep them from sticking together. This way, you can pull out one slice at a time, as you are ready to eat it!
I hope you love this strawberry cake! If you make it, please let me know how you enjoyed it by leaving a comment or rating so I know how you liked it and what to make you next! xo!
EASY STRAWBERRY SWISS MERINGUE BUTTERCREAM AND ALMOND CAKE (GLUTEN-FREE)
Ingredients
- 3 cups fine almond flour sifted
- ½ cup cassava flour
- ½ cup tapioca flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup ghee
- 3 tablespoon avocado oil
- 5 eggs room temp
- 1 cup unsweetened almond milk
- ¼ cup maple syrup
- ½ cup monk fruit sweetener
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoon fresh lemon juice
- zest from one lemon
Strawberry Swiss Meringue Buttercream
- 4 egg whites
- ¼ cup + 2 tablespoon honey
- ¼ cup + 2 tablespoon maple syrup
- 1 ⅓ cup butter lightly softened
- 2 teaspoon vanilla extract
- 1 cup freeze dried strawberries* powdered
Strawberry Purée
- 1 pound fresh strawberries
- 1-3 tablespoon maple syrup for desired sweetness
- 2 tablespoon fresh lemon juice
Instructions
To prepare the Cake
- Preheat oven to 350F and grease three 6-inch cake pans, Alternatively use 2 8-inch pans.
- In a large bowl, Whisk the eggs and ghee and avocado oil. Add in maple syrup, monk fruit sweetener, almond milk, vanilla, almond extract, lemon juice and zest.
- Add the dry ingredients to the wet and stir until combined. Divide evenly among the cake pans.
- Bake the bater for 25-35 minutes, or until a toothpick comes out clean.
- Remove the cakes from the oven and let them cool for ten minutes, and then remove them from the pans and let them continue cooling on a wire rack.
To prepare the Swiss Meringue Buttercream
- Using a stovetop, set up a double broiler and turn heat on high. Whisk together the egg whites, honey and maple syrup for 4-5 minutes.
- Take the mixture and transfer to a stand mixer (or hand-held) and whisk on high for 8-15 minutes, or until peaks start to form and the shape begins to hold.
- Once shape starts to hold, switch to the paddle attachment (if using a stand mixture) and slowly add butter, little by little.
- Mix on high for 3-4 minutes, then add vanilla and slowly add powdered freeze dried strawberries.
Strawberry Purée
- In a food processor or blender, mix together fresh strawberries, maple syrup and lemon zest until desired consistency and flavor.
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