This strawberry snacking cake is simple yet delicious, served with fresh strawberry topping, lightly whipped coconut cream and crushed pistachios. The batter comes together easily in one bowl and the cake is perfectly moist! This recipe is gluten-free, dairy-free, and refined sugar free.
Strawberry snacking cake is wonderfully easy to make and can be enjoyed any time of the year.
The fresh strawberry sauce is made with half mashed and half sliced fresh strawberries, sweetened with honey. The sponge cake is light yet beautifully tender and moist. The subtle sweetness from coconut sugar is so on point, going well with the fruity topping.
To make this decadent treat, all you need to do is mix the ingredients in one bowl and bake in an 8-inch square pan. Then slice into single portions, and fancy up with the toppings!
Ingredients for this recipe
For the cake:
- Large eggs
- Coconut sugar
- Avocado oil
- Oat milk - or any non dairy milk
- Lemon juice
- Almond flour
- Gluten-free all purpose flour
- Baking powder
- Salt
- Vanilla extract
For the strawberry topping:
- Strawberries - hulled and sliced
- Honey - or maple syrup
For the coconut whipped cream:
- Coconut cream - chilled overnight
- Honey - or maple syrup
- Vanilla extract
How to make strawberry snacking cake
1. Combine the wet ingredients. For the cake, combine the eggs, sugar, oil, milk, and lemon juice together in a bowl.
2. Add in the dry ingredients. Add in the almond flour, all purpose flour, baking powder, salt and stir well. Mix in the vanilla.
3. Bake. Bake in an 8 inch pan for 30-35 minutes at 350°F / 177°C. Cool completely.
4. Make strawberry topping. While cooling the cake, make the toppings. For the strawberry topping, place half of the strawberry slices and honey in a bowl. Mash well with a masher or a large fork. Then stir in the rest of the strawberries and toss gently.
5. Make coconut cream topping. For the coconut whipped cream, scoop out the solid part of the coconut cream, leaving the liquid part in the can. Whip up the cream vigorously for one minute, or until it reaches your desired consistency. Mix in the honey and vanilla.
6. Top & serve. Split the cake into nine pieces. Top each with coconut whipped cream, strawberry topping, and crushed pistachios.
*See the recipe card below for detailed instructions.
Tips
Make sure the cake is cooled completely before adding toppings. If you would like to speed up the cooling process, pop the cake into the fridge.
Save the liquid part of the coconut cream for later. It tastes great in smoothies!
Frequently asked questions
Yes, you can use dairy-free (or vegan) heavy whipping cream and whip up with 1-2 tablespoon sugar and a touch of vanilla extract.
Other berries such as blueberries, or raspberries work great for this recipe. Since they are more tart than strawberries, adjust the amount of sweetener as needed.
If you are not eating immediately, store the cake and toppings separately. The cake can be stored at room temperature for up to 2 days.
The strawberry sauce, and whipped cream can be stored in the fridge for up to 4-5 days. You will need to lightly re-whip the cream lightly after taking it out of the fridge.
Yes, the sponge cake can be frozen for up to 2 months. Make sure to wrap individual pieces with plastic wrap, and store in an airtight bag. Thaw in the fridge, or microwave for 20-30 seconds.
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Recipe
Easy Strawberry Snacking Cake (GF, DF)
Ingredients
For the cake
- 2 large eggs
- ½ cup coconut sugar
- ½ cup avocado oil
- ½ cup oat milk
- 1 tablespoon lemon juice
- ⅓ cup almond flour
- 1 cup gluten-free all purpose flour with xanthan gum I use Bob's Red Mill 1 to 1 baking flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the strawberry topping
- 1 pound strawberry hulled and sliced
- 1 tablespoon honey
For the whipped cream topping
- 1½ cans unsweetened coconut cream 13.5fl oz size cans, chilled overnight
- 2 tablespoons honey or more
- 1 teaspoon vanilla extract
Others
- Crushed pistachios
Instructions
For the cake
- Preheat the oven to 350°F/ 177°C. Line an 8-inch square pan.
- Combine the eggs, sugar, avocado oil, milk, and lemon juice together in a bowl.
- Add in the almond flour, all purpose flour, baking powder, salt and stir well. Mix in the vanilla.
- Bake in an 8 inch pan for 30-35 minutes, or until an inserted toothpick comes out mostly clean. Let cool completely.
For the strawberry sauce
- Place half of the strawberry slices and honey in a bowl. Mash well with a masher or a large fork.
- Stir in the rest of the strawberries and toss gently.
For the whipped cream topping
- Scoop out the solid part of the coconut cream, leaving the liquid part in the can.
- Whip up the cream vigorously for one minute, or until it reaches your desired consistency. Then mix in the honey and vanilla. Keep chilled until ready to use.
To serve
- Split the cooled cake into nine pieces. Top each with coconut whipped cream, strawberry topping, and crushed pistachios.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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