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Strawberry Almond Coffee Cake
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
 

This delish Strawberry Almond Coffee Cake is free of refined sugar, gluten, and grains. A perfect dessert to show off fresh in-season strawberries!

Course: Dessert
Cuisine: American
Keyword: Strawberry Almond Coffee Cake
Servings: 9 servings
Calories: 363 kcal
Author: Alyssa Brantley
5 from 1 vote
Strawberry Almond Coffee Cake from www.EverydayMaven.com
Ingredients
For The Cake:
  • 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
For The Middle Layer:
For The Topping:
  • 1/4 cup butter
  • 2 tablespoons coconut palm sugar
  • 1/8 tsp ground cinnamon
  • pinch finely ground sea salt
  • 1/2 cup sliced almonds
Instructions
To Prepare:
  1. 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.

  2. Use a strawberry huller to remove the hull and any visible white section of each strawberry.
  3. Thinly slice strawberries, about 1/8" thick.
  4. In a small ramekin, mix 1 T coconut palm sugar with 1/8 tsp ground cinnamon for middle layer.
To Cook:
  1. Preheat oven to 350F. Use a small pat of butter to grease a 9x9 cake pan and set aside.
  2. 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.
  3. 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.
  4. With mixer running, add eggs one at a time until all of the eggs are well incorporated.
  5. Add vanilla and almond extracts.
  6. Turn mixer to low and slowly add almond flour mixture until all of the flour is incorporated into the batter.
  7. Next, while mixer is still running, slowly add almond milk until well mixed into batter.
  8. 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.
  9. 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.
  10. 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.
  11. Add the 1/2 cup sliced almonds to the butter mixture and mix until well coated.
  12. Layer remaining sliced strawberries over batter.
  13. Top with sliced almond and butter topping, distributing as evenly as you can.
  14. 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.
  15. 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.
Nutrition Facts
Strawberry Almond Coffee Cake
Amount Per Serving
Calories 363 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 8g50%
Cholesterol 81mg27%
Sodium 276mg12%
Potassium 159mg5%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 10g11%
Protein 8g16%
Vitamin A 400IU8%
Vitamin C 29.6mg36%
Calcium 112mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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