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Gluten Free Strawberry Almond Cake with Coconut Whipped Cream


Gluten free strawberry almond cake is a light fluffy cake piled high with vegan whipped coconut cream and sweet fresh strawberries. Yum!





3 cups almond flour

2 tsp baking powder

1/4 tsp salt

8 eggs separated

1 1/4 cups coconut palm sugar

2 tsp almond extract

pinch of cream of tartar

1 1/2 cups strawberries sliced


WHIPPED COCONUT CREAM (instructions below)

2 cans full fat coconut milk

1/4 cup coconut palm sugar



tons of fresh strawberries and edible flowers if you so please 😉




Preheat oven to 350, prepare two 8-inch cake pans with coconut oil (be sure you have greased both bottom and sides of cake pans).


In a medium bowl whisk to combine almond flour, baking powder, and salt. Set aside.


In a large bowl beat egg yolks with 1 cup of coconut palm sugar and almond extract. Add almond flour to egg mixture and beat until combined. This will create a very thick batter.


In a 3rd bowl beat the egg whites to a soft peak, add a pinch of cream of tartar to help stabilize egg whites. Add remaining 1/4 cup of coconut palm sugar to egg whites and whip together.


Fold egg whites into flour mixture 1/2 cup at a time. It will be stiff at first, but the final result should yield a silky batter.


Stir strawberries into batter.


Pour batter into prepared cake pans.


Bake in center of oven for 25-35 minutes or until toothpick inserted into center comes out clean.




The cans of coconut cream should be refrigerated for a few hours or overnight. When you open the cans spoon the thick white coconut cream into a bowl, stop when you reach the coconut liquid. Using an electric mixer on medium speed whip the coconut milk until it resembles whipped cream. Slowly add sugar and beat until well combined.

Taste for sweetness, add more sugar if you prefer it sweeter

Layer cake, whipped coconut cream, strawberries, cake, whipped coconut cream, strawberries



Nutrition Facts

Gluten Free Strawberry Almond Cake with Coconut Whipped Cream

Amount Per Serving (8 g)

Calories 586 Calories from Fat 369

% Daily Value*

Fat 41g 63%

Saturated Fat 16g 100%

Cholesterol 185mg 62%

Sodium 153mg 7%

Carbohydrates 42g 14%

Fiber 6g 25%

Sugar 29g 32%

Protein 16g 32%