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Strawberry snacking cake with strawberry topping and lightly whipped coconut cream.

Easy Strawberry Snacking Cake (GF, DF)

This strawberry snacking cake is simple yet delicious served with fresh strawberry topping, lightly whipped cream and crunchy pistachio. 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Course Sweets
Cuisine American
Servings 9 pieces
Calories 388 kcal

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

Save the liquid part of the coconut cream for later, it tastes great in smoothies!

Nutrition

Serving: 1pieceCalories: 388kcalCarbohydrates: 32gProtein: 5gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.004gCholesterol: 41mgSodium: 177mgPotassium: 206mgFiber: 4gSugar: 16gVitamin A: 93IUVitamin C: 31mgCalcium: 94mgIron: 2mg

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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