Description
This Vegan Gluten Free Strawberry Layer Cake is tender, fruity, and full of love. Using almond and oat flour, sweet strawberries, and light coconut cream frosting, it’s perfect for birthdays or cozy family moments.
Ingredients
Scale
- 2 cups almond flour
- 1 cup gluten-free oat flour
- 1 cup coconut sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk
- ¼ cup melted coconut oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure vanilla extract
- 1 cup finely chopped fresh strawberries
- 1 can full-fat coconut milk, chilled overnight
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup strawberry puree
Instructions
- Preheat oven to 180°C (350°F) and line two 8-inch pans with parchment.
- Mix dry ingredients: almond flour, oat flour, coconut sugar, baking soda, salt.
- Combine wet ingredients: almond milk, coconut oil, apple cider vinegar, vanilla.
- Fold wet into dry ingredients gently.
- Fold in chopped strawberries carefully.
- Divide batter into pans and bake 25–30 mins until a toothpick comes out clean.
- Cool completely.
- Whip solid coconut milk with sugar and vanilla; fold in strawberry puree.
- Assemble cake layers with frosting, decorate with strawberries.
Notes
Chill coconut milk overnight for easier whipping. Lightly grease pans and use parchment for easy removal. Cake layers can be made a day ahead. Store in fridge up to 3 days. Freeze layers if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 15g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg