vegan and gluten free strawberry cake


  • 250 g strawberries, fresh or frozen and defrosted, stems removed
  • 250 g almond flour
  • 150 g granulated sugar
  • 110 g potato starch, or corn starch, plus more if needed
  • 15 g baking powder
  • 12 g beetroot powder, red or pink food coloring

Serves: 1 cake

For: gluten free, lactose free, dairy free, egg free, vegan


  1. Preheat the oven to 170°C.
  2. Line or grease a cake pan.
  3. Add the strawberries to a blender and blend until it forms a smooth puree and there are no chunks of strawberries.
  4. Add the rest of the cake ingredients to the food processor. Process until the mixture is combined. The batter should be like a thick paste which holds shape when you scoop it. 
  5. Scoop the cake batter into your cake tin. Smooth the top with a spoon or spatula.
  6. Bake the cake for 30-35 minutes or until you can insert a skewer in the middle and it comes out clean. 
  7. Allow the cake to completely cool in the cake tin.
  8. To serve, dust the cake with powdered sugar. The cake is lovely served with whipped cream, dairy-free yogurt or ice cream.

Tips: if your strawberries were extra juicy, your batter may be a little runnier than needed. If so, add 15-30 g more potato starch and blend again.

Credits: rainbow nourishment

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