This delish Strawberry Almond Coffee Cake is free of refined sugar, gluten, and grains. A perfect dessert to show off fresh in-season strawberries!
I’m back! Last week was a doozy. My husband went out of town for a last minute business trip and it was a perfect storm of sick kids, sick dog and for the last half of the week – sick solo Mommy. It’s freaking hard to Mom solo and a gazillion times harder when you are sick.
The good news is, the Hubs is back, I am starting to feel better and I still have some of this ridiculous Strawberry Almond Coffee Cake in the freezer.
I partnered with California Giant Berry Farms to celebrate that it is finally strawberry season and to bring you this fresh strawberry recipe! This cake is so good and its totally free of gluten, grains, and refined sugar.
There is a natural sweetness from the in-season strawberries and just a touch of coconut palm sugar to highlight the strawberries and tie it all together.Now for the recipe.
I prefer this cake the day after it’s baked but I have successfully frozen and defrosted individual pieces and they have been great!
Did you make this recipe? Please give it a star rating below!
This delish Strawberry Almond Coffee Cake is free of refined sugar, gluten, and grains. A perfect dessert to show off fresh in-season strawberries!
- 2 cups blanched almond flour
- 1/2 cup tapioca starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon finely ground sea salt
- 1/4 cup butter room temperature
- 1/3 cup coconut palm sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3 large eggs room temperature
- 1/2 cup plain unsweetened almond milk
- 1 pound California Giant Strawberries hulled and sliced
- 1 tablespoon coconut palm sugar
- 1/8 teaspoon ground cinnamon
- 1/4 cup butter
- 2 tablespoons coconut palm sugar
- 1/8 tsp ground cinnamon
- pinch finely ground sea salt
- 1/2 cup sliced almonds
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Remove eggs and butter for batter and topping to the counter and allow to come to room temperature. Eggs should not feel cold and butter should be completely soft. This usually takes a couple of hours.
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Use a strawberry huller to remove the hull and any visible white section of each strawberry.
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Thinly slice strawberries, about 1/8" thick.
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In a small ramekin, mix 1 T coconut palm sugar with 1/8 tsp ground cinnamon for middle layer.
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Preheat oven to 350F. Use a small pat of butter to grease a 9x9 cake pan and set aside.
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In a mixing bowl, combine almond flour, tapioca starch, baking soda, baking powder, 1/2 tsp cinnamon and 1/4 tsp sea salt. Mix well until there are no lumps and set aside.
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In the bowl of a stand mixer (or a mixing bowl to use with a hand mixer), combine 1/4 cup of the room temperature butter with 1/3 cup coconut palm sugar. Beat on medium speed, 4 to 5 minutes, until well creamed.
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With mixer running, add eggs one at a time until all of the eggs are well incorporated.
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Add vanilla and almond extracts.
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Turn mixer to low and slowly add almond flour mixture until all of the flour is incorporated into the batter.
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Next, while mixer is still running, slowly add almond milk until well mixed into batter.
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Pour half of the batter into the cake pan and use a spatula to even out. Tap pan against counter a couple times to settle the batter and get out any air bubbles.
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Layer half of the sliced strawberries and sprinkle with 1 T coconut palm sugar and 1/8 tsp ground cinnamon. Pour remaining batter over strawberry layer and use a spatula to gently even out.
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Grab the remaining 1/4 cup of room temperature butter and add to a small bowl along with 2 T coconut palm sugar, 1/8 tsp ground cinnamon and pinch of finely ground sea salt. Mix until well combined.
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Add the 1/2 cup sliced almonds to the butter mixture and mix until well coated.
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Layer remaining sliced strawberries over batter.
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Top with sliced almond and butter topping, distributing as evenly as you can.
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Place into the oven on the center rack and bake undisturbed for 45 to 50 minutes, until top is slightly brown and cake tester comes out dry.
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Remove to a wire cooling rack and allow to cool COMPLETELY in cake pan before cutting. I recommend allowing to cool for at least 2 to 3 hours for the best result.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
DISCLOSURE: This post is sponsored by California Giant Berry Farms. California Giant has compensated me for my time to develop this recipe. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.
Thanks for giving this nice recipe for us I will make it for sure.:
Hope you love it!
Wooooo… Sounds really delicious…. My mouth already watering…. Going to try this very soon….. Thank you Alyssa for sharing such a wonderful recipe…..
Hope you love it!
The cake looks so yummy; its like love at first site for a great desert lover like me:-)
Seeing coffee and strawberry in the ingredient list tempts me to bake it rite now. Wish me luck and thanks in advance.
Hope you love it Frank!
Thank you, Alyssa, for this amazing recipe. I’m going to try this.
Wish me best of luck 🙂
Hope you love it Edna!
Can you please tell me how to get the WW points for your recipes? I see them listed for some of the recipes but not all. For example, I did not see them on this recipe for Strawberry Almond Coffee Cake, the honey peanut butter balls or the freezer peanut butter fudge. These are just a few of the ones I am interested in. Thanks
Hi Karen, Almost every recipe has WW Points until the beginning of this year when WW changed to their new Smart Points system. The best way to accurately calculate the points would be to enter the recipe into the online WW calculator.
This recipe sounds yummy…….. This is a perfect dish to serve my friends on a wonderful afternoon…… 🙂 Will try this very very soon…….
Hope you love it Willie!
Glad you’re starting to feel better. And that you have help again. 🙂 Anyway, lovely recipe — great way to use strawberries. Thanks!
Thanks so much John!
Nothing is worse than being sick and having so much to do. So glad you’re feeling better! The texture of this cake looks perfect. What a great dish to share with my grain free friends!
Seriously Corrine – it was brutal! Thanks so much and if you make the cake, let me know how you like it!
Hi Alyssa! This looks so good. I’m baking it for my board meeting in the morning and I know it will be devoured! Loving all the strawberries right now. I hope you’re doing well and have recovered from being a solo parent.
Oh nice Hannah! I hope everyone loves it 🙂 I am doing MUCH better – thanks!
Will this recipe work without a mixer (stand or otherwise)?
Hi Nancy! You need some way to aerate the butter, sugar, and eggs together and then really incorporate the dry ingredients into the batter. I think it needs it or it will be very dense and not have this nice, light crumb.