Go Back
–+ servings

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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine World
Course Dessert
Diet Eggless, Vegetarian
Servings 10

Equipment

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

Video

Ingredients
  

  • 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
Tried this recipe?Tag @vegehomecooking On Instagram