Description
My Gluten Free Vegan Strawberry Cake is soft, tender, and bursting with fresh strawberries. Made with almond flour, oat flour, and plant-based ingredients, this cake is perfect for birthdays, tea times, or cozy weekend treats. Enjoy a delicious, healthy dessert that everyone can savor!
Ingredients
Scale
- 2 cups almond flour
- 1 cup gluten-free oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 1/2 cups fresh strawberries, chopped
Instructions
- Preheat oven to 180°C (350°F). Grease and line an 8-inch pan.
- Mix almond milk with apple cider vinegar; let curdle 5 mins.
- Combine almond flour, oat flour, baking powder, baking soda, salt, and coconut sugar in a large bowl.
- Whisk applesauce, coconut oil, and vanilla in another bowl.
- Mix wet ingredients into dry, then add almond milk mixture.
- Fold in strawberries gently.
- Pour batter into pan and smooth top.
- Bake 35–40 mins or until toothpick comes out clean.
- Cool 10 mins in pan, then transfer to wire rack.
Notes
Use ripe but firm strawberries. Sift flours for lighter texture. Store in airtight container up to 5 days. Freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg