I am just in love with this recipe for a variety of reasons, but think it is just perfect (and perfectly pink!) for a Valentine’s Day treat. So I hope you love this Grain-Free Strawberry Snacking Cake as much as I do.
Okay, so what is a snacking cake you ask? A snacking cake is a mix between a traditional cake and a quick bread — something that can be sliced and eaten on the go as a treat or dessert. Eaten with strawberry icing? It’s a nostalgic nod to a southern classic that I cannot get enough of.
Make this Grain-Free Strawberry Snacking Cake for your Valentine’s — or Galentine’s — Day gathering, put a small piece in school lunches, or just make whenever you want a delicious treat.
Grain-Free Strawberry Snacking Cake
Serves: 12 Squares
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Ingredients
- 2 cups freeze dried strawberries divided, plus more for decorating
For the Cake:
- 3 large eggs room temperature
- ½ cup avocado oil OR melted and cooled coconut oil
- ½ cup honey
- 1 tsp vanilla extract
- 3 tbsp freshly squeezed lemon juice room temperature
- ¼ cup unsweetened almond milk room temperature
- ½ tsp baking soda
- 2 cups superfine almond flour
- 1 cup tapioca flour
- 1 ½ tsp baking powder
- ½ tsp Kosher salt
For the Icing:
- 4 oz. dairy-free cream cheese room temperature
- 2 tbsp unsalted butter or vegan butter room temperature
- 1 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 2 cups powdered sugar see note for swaps
- Pinch of salt
Instructions
- Preheat oven to 350. Line a 9x9 square baking pan with a parchment sling for easy removal. Set aside.
- In a blender or food processor, add in the freeze-dried strawberries. Blitz until the strawberries have become a bright pink powder. Transfer to a bowl and set aside. *NOTE: You will use most of it for the cake, and the remainder will be used in the icing!
Make the Cake:
- In a large mixing bowl, or a stand mixer fitted with the whisk attachment, add the eggs. Beat on medium high for 3-4 minutes until they are pale yellow and fluffy. Mix in the avocado oil, honey, vanilla extract, lemon juice, and almond milk. Beat to combine until the honey is well-distributed. Stir in the baking soda and allow the mixture to sit for about 2 minutes.
- In a medium mixing bowl, whisk together the almond flour, tapioca flour, baking powder, salt, and ¾ of the powdered strawberries. Working in increments, slowly add the dry ingredients to the wet ingredients, scraping the sides down with each addition. Mix for 1-2 minutes until everything is well combined. Pour the batter into the prepared baking pan and transfer to the oven. Bake until the top is golden brown and when pricked with a cake tester it comes out clean, about 25-35 minutes depending on yor oven. If the top starts to get overly browned, place a sheet of foil over the top.
- Remove from the oven and use the parchment sling to carefully transfer the cake to a wire rack until completely cooled. Once cooled, carefully flip over so that the bottom of the cake is now the top. This helps with smoother icing.
Make the Frosting:
- Meanwhile, make your icing. In a large mixing bowl, or in a stand mixer add the dairy-free cream cheese, butter, almond milk, and vanilla. Beat on medium for 2-3 minutes until light and fluffy. Add in the remaining strawberry powder, powdered sugar, and a pinch of salt. Beat on high for 2-3 minutes until combined. It should be pink and thick. Transfer the icing to the fridge until your cake is completely cooled.
- To finish, smooth a generous amount of icing and smooth out with an offset spatula evenly across the cake. Once you’ve iced the cake, crush up a few more freeze-dried berries and sprinkle atop the cake. Cut into 12 squares and enjoy!
Notes
STORING TIPS: This cake is best eaten day of, but can be kept in an airtight container on the counter for 2-3 days.
SUGAR NOTE: There are versions of paleo powdered sugars if you want to cut down the sugar content. Whole Foods sells a monk fruit version which is a 1:1 swap, but I do think it is a bit sweeter. If using, start with 1 ½ cups of the powdered sugar when you initially make the icing, taste, and go from there.
Photography by Eat Love Eats.
42 Comments
Meaghan S.
April 3, 2023 at 8:51 pmI am allergic to tree nuts do you have an suggested alternative to almond flour?
Alex
April 3, 2023 at 11:13 pmI have not tried this with alternate flours but maybe someone else can share! When baking, grain-free flours usually do not have 1:1 swaps or I would recommend what to try. Sorry about that!
Nicole
September 16, 2022 at 12:19 amHi there! Just found this beautiful recipe and had to try it tonight. The batter was stiff and dry and did not “pour” out of the bowl. The only thing I subbed was coconut milk for the almond milk. Should i increase the liquid somewhere? Any tips would be appreciated. Thanks!
Alex
September 16, 2022 at 2:54 pmHi Nicole,
Coconut milk is typically a bit thicker/creamier than almond milk, so maybe that was the issue there (I like to think of it as almond milk = milk, coconut milk = creamer when cooking). I think adding a touch of water to dilute down the thickness of the coconut milk could help next time.
Liv
June 21, 2022 at 5:01 pmHow do you get the parchment paper to lie flat like that?
Rachel
April 28, 2023 at 3:54 pmCan you use a Gluten free flour blend (millet flour, rice flour and sorghum flour) to replace the tapioca flour?
Alex
April 28, 2023 at 6:34 pmI have not tested with this swap so cannot confirm if it would work, but maybe someone else has that can share their experience!
Dana
May 27, 2022 at 12:56 amDelicious!!! My kids had no clue it was gluten free. So pretty too!!!
Lisa
March 24, 2022 at 4:21 pmWhich brand of vegan butter do you prefer for creaming and for taste?
SS
March 24, 2022 at 1:20 amHi! Can I use all tapioca flour due to nut allergies? Equal amount, 3 C ? If not, any other nut free substitutes that you recommend, please?
Thank you!
TammyJ
March 23, 2022 at 9:45 pmCan fresh strawberries be used in place of freeze dried?
Alex
March 24, 2022 at 2:41 pmnot here, they are too ‘wet’ and won’t turn out the same.
KELLEY SWITZER
March 16, 2022 at 9:53 pmShe does it again! Honestly, I don’t know how every single one of your recipes is AMAZING. The family loved this. Perfect for spring / summer. I thought about just using a whipped strawberry cream cheese next time to make it even easier but everything was great. I used some lemon instead of vanilla on the frosting and less honey for the cake because I also cut the sugar if I think I can get away with it. Loved this recipe!!
Clover
February 24, 2022 at 12:51 amFreeze dried strawberries are sold in ounces. How many ounces should I buy? Thanks!
Alex
February 24, 2022 at 7:17 pmI used one bag of these for the cake and icing: https://www.instacart.com/landing?product_id=30436&retailer_id=55®ion_id=148771968&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_rp_snacks&utm_content=accountid-8145171519_campaignid-16074540121_adgroupid-131573614014_device-c&gclid=CjwKCAiA9tyQBhAIEiwA6tdCrDxHQ7aspm6YuVpnAyrYeQwChUYfx9LHrKf87yVEcUqjnRLdRMn8dxoCq54QAvD_BwE
But then I also cracked into a second one for the garnish on top. So I would grab 2 bags for the recipe!
MaryByrd
February 20, 2022 at 6:20 pmJust made this yesterday and it did not rise! I was so bummed. Wondering what I did wrong. Didn’t make any substitutions except for the powdered sugar. The icing was great with the monkfruit powdered sugar. I make the paleo banana nut muffins all the time which are so yummy. Can you over/under beat this mixture? All my ingredients were new so I’m really stumped! I want to try it again….
Cristina Hammond
February 15, 2022 at 8:41 pmHi! My friend made this for our Galentine’s event and it was so amazing! I couldn’t wait to make it to take to our valentines party yesterday and it didn’t rise! Turned into a blondie or brownie like consistency? I am totally stumped what I did wrong. Any suggestions??
Alex
February 15, 2022 at 9:13 pmI would check the expiration date on your baking soda and baking powder, that would likely have been the issue! Or not beating the eggs long enough.
Chelsea
February 14, 2022 at 11:36 pmThis snacking cake was light, delicious and the perfect amount of sweetness! Would make it again in a heartbeat!
Marissa Marcantonio
February 14, 2022 at 11:33 pmAmazing !! Kids loved it but found the kosher salt to be too salty … maybe I did something wrong ..or the kosher salt I bought was too coarse. Was still delicious 😋 thank you for recipe
Natalie
February 14, 2022 at 1:41 amHonestly, one of my favorite cakes ever! The icing is amazing! I was a bit short on honey so used some maple syrup too and still turned out great. Thank you for all the grain free/dairy free/gluten free recipes! Your recipes make eating this way not as intimidating and super yummy!!
Alex
February 15, 2022 at 12:06 amamazing to hear!!! thank you!
Hailee
February 9, 2022 at 2:38 pmThis snacking cake is heavenly. I turned mine into cupcakes. I didn’t have any tapioca flour so I used all almond flour instead and it turned out great! I can’t get enough.
Alex
February 9, 2022 at 7:33 pmWonderful to hear!!
Marina
February 8, 2022 at 2:14 pmWould regular cream cheese work too? Also if I made these as cupcakes instead, how much would you want to fill them up with batter?
Alex
February 8, 2022 at 8:42 pmHi!! yes regular cream cheese will be great!! and I’d fill up about 3/4.
Amanda
February 8, 2022 at 3:17 amMade this tonight and it was delicious!!! Thanks for a recipe that’s easy to follow, delicious, and meets my healthy-ish sweet-tooth needs!
Alex
February 8, 2022 at 8:42 pmyay!! thank you!!
Brenna
February 7, 2022 at 1:51 pmHi! What dairy free cream cheese do you use?
Alex
February 8, 2022 at 8:48 pmI use KiteHill!
Linzi
February 7, 2022 at 3:50 amThis sounds amazing!! 2 questions – do you spoon in the almond flour and tapioca flour or pack it in your measuring cup? Also, what brand would you suggest for diary-free cream cheese? Thanks!
Elizabeth
February 7, 2022 at 2:32 amDo you think you can sub cassava flour for the almond flour (due to allergy)?
Alex
February 8, 2022 at 8:48 pmNo it won’t work for a 1:1 swap here I am sorry!! Cassava flour is much more dense and I don’t think it will turn out right.
Elizabeth
February 6, 2022 at 11:17 pmThis looks awesome! Making it for our neighborhood gals night – what amount of freeze dried strawberries are used?
Alex
February 8, 2022 at 8:51 pmhi! 2 cups = this bag.. I did crack into a second bag for topping!
Amber
February 6, 2022 at 10:31 pmI am curious if you have a recommendation for a substitute for cream cheese? I can’t eat it. I have been waiting to try this cuse it looks amazing!
Alex
February 8, 2022 at 9:06 pmCan you have Dairy-free cream cheese?
Jewel
February 6, 2022 at 10:16 pmThis looks amazing! And I love all your recipes so no doubt it is delish!!! We have egg allergies…do you recommend a sub that will work?
Alex
February 8, 2022 at 8:53 pmI think a “flax egg” would be the best option here!
Sarah
February 6, 2022 at 9:42 pmPlease recommend a substitute (& the amount of the sub)for the almond flour… allergic. Such a hassle for healthier cooking. Thanks in advance!
Christine
February 6, 2022 at 8:56 pmLooks amazing! Can I sub AP flour for the tapioca and almond flours? Would it be in the same quantities?
Alex
February 8, 2022 at 8:54 pmohhh I wouldn’t do that swap here I haven’t tried with AP flours and working with grain-free flours gets so different, I am afraid it won’t turn out right for you!