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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.

Grain-Free Strawberry Snacking Cake

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. 

Grain-Free Strawberry Snacking Cake

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
5 from 7 votes

Grain-Free Strawberry Snacking Cake

Prep: 20 minutes
Bake Time: 35 minutes
Total: 55 minutes
Servings: 12 Squares

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 12 Squares

Photography by Eat Love Eats.



Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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50 Comments

    1. I haven’t made them into muffins yet- but they would definitely need a little boost of baking powder/soda to reach a peak at the top.

  1. Have you ever tried the frosting with fresh strawberries? Would that work ok? I don’t think I liked how the freeze dried strawberries tasted chewy for me.

    1. I haven’t tried it myself— as the fresh strawberries have a lot of moisture so it will definitely change the frosting a lot

  2. 5 stars
    Tried this today and turned out great. Everyone agreed it was delicious (kids, adults, all diets). Great to have recipes like this for those of us avoiding both wheat and dairy!

    1. I 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!

  3. Hi 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!

    1. Hi 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.

    1. Can you use a Gluten free flour blend (millet flour, rice flour and sorghum flour) to replace the tapioca flour?

      1. I have not tested with this swap so cannot confirm if it would work, but maybe someone else has that can share their experience!