Strawberry Almond Cake (Eggless)

This Strawberry Almond Cake is extra moist, slightly nutty, tender, and full of strawberries. It is buttery and delicious, and almond flakes on the top provide a great crunch!

A combination of strawberries and almonds makes a super delicious treat. An Almond meal makes the cake super moist and tender. And strawberries provide a great fruity flavor to the cake.

About Strawberry Almond Cake

This recipe is inspired by one of my blog’s famous recipes, Orange Almond Cake. The cake is eggless, easy to make, and requires only a few ingredients.

I love the vibrant color of strawberries, and I always try to make some recipes with strawberries. Especially, I like to make desserts using these berries. I have already posted various recipes with strawberries, like Strawberry Lassi, Bhapa Doi with Strawberry, Strawberry Bread Eggless, Eggless Strawberry Muffins, and Strawberry Milkshake.

So coming back to this Strawberry Almond Cake, it bursts with fresh strawberries. It contains ground almonds along with flour and is topped with almond flakes.

This cake is flavorful and does not need any frosting or glaze. It is easy to make, and like most of my other recipes, there is no need for a stand mixer or electric mixer.

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour to make this cake, and I will recommend the same.
2. Almond Meal (Ground Almonds): Almond meal is nothing but ground almonds (with skin). So it is easy to make an almond meal at home, and for the details, check out Homemade Almond Meal / How To Make Almond Meal.
3. Baking Powder and Baking Soda: They are essential as leavening agents for the cake to rise. Do not interchange with each other. Also, make sure that they are active and not expired.
4. Salt: It adds a contrast to the sweetness of the cake.
5. Butter: We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave the butter at high for 30 to 35 seconds. If heating in the pan over the stovetop, heat the butter only until it just starts melting. 
6. Sugar: 10 tablespoon or 125g of sugar is sufficient to make this cake moderately sweet. But you can add ¾ cup or 150g of sugar to make the cake sweeter.
7. Milk + Vinegar: The milk and vinegar mixture will make the DIY buttermilk, making the cake moist and tender.
8. Vanilla: It provides a sweet and warm flavor to the cake. Use pure vanilla extract for the best flavors.
9. Strawberries: Use fresh strawberries and chop them evenly for even distribution. If you choose to use frozen strawberries, do not thaw them.
10. Almonds For Garnishing: I have used almond flakes for garnishing. But you can top the cake with chopped almonds or almond slivers.

Step-by-Step Directions

• Preheat the oven to 350°F.
• Grease and line an 8-inch round cake pan with parchment paper.
• Add 1 teaspoon of white vinegar to milk, stir well, and set it aside.
• Whisk the flour, almond meal, baking powder, baking soda, and salt in a medium bowl. 

• In a large bowl, mix butter, sugar, and vanilla, until well combined, and the mixture is smooth.

• Add dry ingredients and milk+vinegar mixture into the wet ingredients.
• Mix until everything is just combined.
• Do not overmix.

• Add chopped strawberries and gently fold them in the cake batter.

• Transfer the batter to the prepared baking pan.
• The batter will be thick, so spread the batter evenly using an offset spatula or spoon.

• Top with some chopped strawberries and flaked almonds.
• Instead of flaked almonds, you can also top it with chopped almonds or almond slivers.

• Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
• Because every oven is different, keep an eye on the cake after 30 minutes of baking time.
• Remove from the oven and transfer the pan to a wire rack.

• Let the cake cool completely in the pan before removing and slicing.

Serving and Storing Suggestions

• Let the cake cool completely before slicing. The cake is elegant and delicious without any frosting, but a light dusting of icing sugar on top will make a beautiful presentation.
• Serve the strawberry almond cake with a scoop of ice cream or whipped cream if desired.
• Or serve the cake slice with more fresh strawberries.
• This cake will keep tightly covered at room temperature for two days. 
• Store the leftover cake in the fridge in an air-tight container for up to five days.

Helpful Tips

• Measurements: Use a kitchen scale to measure the ingredients for the best results.
• Ground Almonds: If you make an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds and ruin the cake.
• Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
• Sugar: This cake is moderately sweet, so add 150g of sugar for extra sweetness.
• Milk: For the DIY buttermilk, use full-fat or whole milk for the rich and moist cake.
• Strawberries: I will highly recommend using fresh strawberries. But if you choose to use frozen strawberries, add them to the batter as frozen, do not thaw.
• Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
• Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.

More Delicious Cakes

Recipe Card

Strawberry Almond Cake (Eggless)

By Jigna

This Strawberry Almond Cake is extra moist, slightly nutty, tender, and full of strawberries. It is buttery and delicious, and almond flakes on the top provide a great crunch!

5 from 1 vote

Print Pin SaveSaved!

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Cuisine World

Course Dessert

Diet Eggless, Vegetarian

Servings 10

Equipment

• Kitchen Scale
• Mixing Bowls
• 8-inch Round Cake Pan

Video

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Ingredients

  

1x2x3x

• ▢ 1½ cups (180g) all-purpose flour
• ▢ ¾ cup (75g) almond meal
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 6 tablespoon (84g) unsalted butter melted
• ▢ 10 tablespoon (125g) granulated sugar
• ▢ ½ cup (120ml) milk + 1 teaspoon white vinegar
• ▢ 1 teaspoon vanilla
• ▢ 1 cup (150g) chopped fresh strawberries
• ▢ Flaked almonds or slivered almonds to garnish

Instructions

 

• Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
• Add 1 teaspoon of white vinegar to milk, stir well and set it aside.
• Whisk the flour, almond meal, baking powder, baking soda, and salt in a medium bowl.
• In a large bowl, mix butter, sugar, and vanilla, until well combined, and the mixture is smooth.
• Add dry ingredients and milk+vinegar mixture into the wet ingredients. Mix until everything is just combined. Do not overmix.
• Gently fold in the chopped fresh strawberries.
• Transfer the batter to the prepared baking pan. Top with some chopped strawberries and flaked almonds. Instead of flaked almonds, you can also top it with chopped almonds or almond slivers.
• Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Because every oven is different, keep an eye on the cake after 30 minutes of baking time.
• Remove from the oven and transfer the pan to a wire rack. Let the cake cool completely in the pan before removing and slicing.

Serving and Storing Suggestions

• Let the cake cool completely before slicing. The cake tastes delicious without any frosting, but lightly dust icing sugar on top for a beautiful presentation.
• Serve the strawberry almond cake with a scoop of ice cream or whipped cream if desired.
• Or serve the cake slice with more fresh strawberries.
• This cake will keep tightly covered at room temperature for two days.
• Store the leftover cake in the fridge in an air-tight container for up to five days.

Notes

1. Measurements: For the best results, use a kitchen scale to measure the ingredients.
2. Ground Almonds: If you are making an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds, and it will ruin the cake.
3. Butter: Melt the butter and let it cool down slightly before mixing with other ingredients.
4. Sugar: This cake is moderately sweet, so add 150g of sugar for extra sweetness.
5. Milk: For the DIY buttermilk, use full-fat or whole milk for the rich and moist cake.
6. Strawberries: Try to use fresh strawberries. But if you want to use frozen strawberries, add them to the batter as frozen, do not thaw.
7. Mixing The Batter: Do not overmix the batter to get the soft and tender cake.
8. Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.

Nutrition (Approximate Values)

Calories : 229kcalCarbohydrates : 30gProtein : 4gFat : 11gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 1gCholesterol : 19mgSodium : 263mgPotassium : 62mgFiber : 2gSugar : 14gVitamin A : 224IUVitamin C : 9mgCalcium : 85mgIron : 1mg

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