Gluten-Free Grain-Free Strawberry Breakfast Cake
A naturally sweetened almond flour cake studded with fresh strawberries and topped with chopped almonds. Moist and tender with a delicate crumb, this grain-free cake relies on eggs for structure and maple syrup for subtle sweetness. The lemon juice brightens the flavor while maintaining a tender texture. Perfect for weekend breakfasts, brunch gatherings, or a lighter dessert option for those avoiding grains. This version skips refined flours entirely, making it suitable for paleo and gluten-free diets.
Ingredients
Instructions
- 1
Preheat oven to 350°F. Oil an 8-inch springform or cake pan and line the bottom with parchment paper.
- 2
Combine eggs, olive oil, maple syrup, vanilla extract, and lemon juice in a blender and blend until smooth.
- 3
Add almond flour, baking soda, and sea salt to the blender and blend until fully combined.
- 4
Fold sliced strawberries into the batter.
- 5
Transfer batter to the prepared pan and smooth into an even layer.
- 6
Top with chopped almonds.
- 7
Bake on the center rack for 45 to 55 minutes until golden-brown and the center is set.
- 8
Turn off the oven and let the cake stand inside for 10 minutes.
- 9
Cool for at least 1 hour before slicing and serving.
Tips
Blend the wet ingredients thoroughly before adding flour to ensure a smooth batter and tender crumb structure.
Fold strawberries gently to avoid crushing them and distributing their moisture unevenly through the batter.
Allow the cake to cool completely before slicing; almond flour cakes set firmer as they cool.
Good to Know
Cover and refrigerate for up to 4 days. Store in an airtight container to maintain moisture.
Prepare the batter (before folding strawberries) up to 2 hours ahead and refrigerate. Fold in strawberries just before baking for best texture and flavor.
Serve at room temperature or lightly warmed with Greek yogurt, fresh whipped cream, or a berry compote. Cut into wedges using a sharp knife dipped in hot water.
Common Mistakes
Overmix the batter after adding almond flour to avoid a dense, tough cake
Skip the 10-minute rest in the hot oven to avoid an undercooked center that collapses upon cooling
Use room-temperature eggs to ensure proper emulsification and a lighter crumb
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this dairy-free?
Yes, the recipe is already dairy-free. Use quality olive oil and ensure any toppings avoid dairy products. The maple syrup and eggs provide binding without dairy.
What if I don't have a springform pan?
A standard 8-inch round cake pan works equally well. Line it with parchment paper for easier removal. The cake may take 2-3 minutes longer to bake in a regular pan.
How long can I keep leftovers?
Store covered in the refrigerator for up to 4 days. The cake does not freeze well due to its moist almond flour crumb structure, which becomes grainy when thawed.