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5 from 6 votes

Strawberry Almond Cake

This cake is simply amazing. Equal amounts of almond flour, eggs and sugar are combined to create a moist, dense cake that is gluten and dairy free. The cake batter is made in minutes and tastes great served with fresh fruit.
Prep Time20 mins
Cook Time40 mins
Cooling Time1 hr 15 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Spanish
Servings: 12
Calories: 309kcal


  • 1 1/4 cups (250 grams) granulated sugar
  • 5 (250 grams) large eggs separated, room temperature
  • 2 teaspoons lemon zest 1 or 2 medium lemons
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups (250 grams) Bob’s Red Mill almond flour
  • 2 teaspoons baking powder
  • 5 ounces (150 grams) fresh strawberries
  • 1/2 cup (48 grams) blanched sliced almonds toasted
  • 3 tablespoons (37 grams) turbinado sugar


  • Preheat oven to 350°F. Butter and flour a 9-inch cake pan and line it with parchment paper. Measure and weigh all the ingredients before starting this recipe.
  • Sift the almond flour to remove the lumps. Add the kosher salt and baking powder to the almond flour and whisk for 30 seconds to combine.
  • Place the sugar in a large mixing bowl. Zest the lemons directly into the sugar and use your fingers to rub the zest into the sugar. Add the egg yolks, to the sugar mixture, and whisk vigorously until the sugar is dissolved, about 60-90 seconds. Add the almond flour and use a spatula to incorporate into the wet ingredients. The batter will be very stiff.
  • In a clean bowl, beat the egg whites on medium speed until soft peaks form, about 4 minutes. Incorporate the whipped egg whites in three batches to the almond batter. er. The batter will be stiff, incorporate the egg whites by folding the batter from the bottom of the bowl until the egg whites are fully mixed in and no white streaks remain.
  • Scrape the batter into the pan into the pan. Use an offset spatula to smooth and even out the batter. Sprinkle the sliced almonds and the turbinado sugar over the cake batter.
  • Quickly place the strawberries on top of the of the batter. Sprinkle 1 tablespoon of turbinado sugar across the strawberries. Spread the sliced almonds on top of the strawberries and then sprinkle the turbinado sugar over the almond.
  • Place the cake in the oven and bake for 35-40 minutes until the center of the cake is done. Use a cake skewer to taste for doneness. It is okay if a few crumbs cling to the skewer. The internal temperature should be about 202°F.
  • Remove the cake from the oven and use a cake spatula to loosen the cake from the sides of the pan and allow it to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and then invert it onto a cake plate.
  • Allow the cake to completely cool. Serve it with whipped cream or fresh fruit or both.

Storing the Cake

  • Store the cake in a cake container at room temperature for 1 day and for 7 days in the refrigerator. This cake also freezes well. Cut the cake into individual slices, wrap each one in plastic and store in the freezer.


This recipe works best if you weigh the ingredients since it depends on an equal amount of sugar, eggs and almond flour.
Use room temperature eggs for this recipe. If you store your almond flour in the refrigerator let it come to room temperature (68-70°F).
Whip the egg whites on medium speed to ensure stable air bubbles and a good rise in the oven.


Calories: 309kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 123mg | Potassium: 95mg | Fiber: 3g | Sugar: 29g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg