02.04.22

Grain-Free Strawberry Snacking Cake

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

Grain-Free Strawberry Snacking Cake
Serves: 12 Squares
Print
5 from 4 votes
Prep Time20 mins
Bake Time35 mins
Total Time55 mins

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.

38 Comments

  • Reply
    Nicole
    September 16, 2022 at 12:19 am

    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!

    • Reply
      Alex
      September 16, 2022 at 2:54 pm

      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.

  • Reply
    Liv
    June 21, 2022 at 5:01 pm

    How do you get the parchment paper to lie flat like that?

  • Reply
    Dana
    May 27, 2022 at 12:56 am

    Delicious!!! My kids had no clue it was gluten free. So pretty too!!!

  • Reply
    Lisa
    March 24, 2022 at 4:21 pm

    Which brand of vegan butter do you prefer for creaming and for taste?

  • Reply
    SS
    March 24, 2022 at 1:20 am

    Hi! 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!

  • Reply
    TammyJ
    March 23, 2022 at 9:45 pm

    Can fresh strawberries be used in place of freeze dried?

    • Reply
      Alex
      March 24, 2022 at 2:41 pm

      not here, they are too ‘wet’ and won’t turn out the same.

  • Reply
    KELLEY SWITZER
    March 16, 2022 at 9:53 pm

    5 stars
    She 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!!

  • Reply
    Clover
    February 24, 2022 at 12:51 am

    Freeze dried strawberries are sold in ounces. How many ounces should I buy? Thanks!

  • Reply
    MaryByrd
    February 20, 2022 at 6:20 pm

    Just 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….

  • Reply
    Cristina Hammond
    February 15, 2022 at 8:41 pm

    Hi! 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??

    • Reply
      Alex
      February 15, 2022 at 9:13 pm

      I 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.

  • Reply
    Chelsea
    February 14, 2022 at 11:36 pm

    5 stars
    This snacking cake was light, delicious and the perfect amount of sweetness! Would make it again in a heartbeat!

  • Reply
    Marissa Marcantonio
    February 14, 2022 at 11:33 pm

    Amazing !! 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

  • Reply
    Natalie
    February 14, 2022 at 1:41 am

    5 stars
    Honestly, 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!!

    • Reply
      Alex
      February 15, 2022 at 12:06 am

      amazing to hear!!! thank you!

  • Reply
    Hailee
    February 9, 2022 at 2:38 pm

    5 stars
    This 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.

    • Reply
      Alex
      February 9, 2022 at 7:33 pm

      Wonderful to hear!!

  • Reply
    Marina
    February 8, 2022 at 2:14 pm

    Would regular cream cheese work too? Also if I made these as cupcakes instead, how much would you want to fill them up with batter?

    • Reply
      Alex
      February 8, 2022 at 8:42 pm

      Hi!! yes regular cream cheese will be great!! and I’d fill up about 3/4.

  • Reply
    Amanda
    February 8, 2022 at 3:17 am

    Made this tonight and it was delicious!!! Thanks for a recipe that’s easy to follow, delicious, and meets my healthy-ish sweet-tooth needs!

    • Reply
      Alex
      February 8, 2022 at 8:42 pm

      yay!! thank you!!

  • Reply
    Brenna
    February 7, 2022 at 1:51 pm

    Hi! What dairy free cream cheese do you use?

    • Reply
      Alex
      February 8, 2022 at 8:48 pm

      I use KiteHill!

  • Reply
    Linzi
    February 7, 2022 at 3:50 am

    This 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!

  • Reply
    Elizabeth
    February 7, 2022 at 2:32 am

    Do you think you can sub cassava flour for the almond flour (due to allergy)?

    • Reply
      Alex
      February 8, 2022 at 8:48 pm

      No 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.

  • Reply
    Elizabeth
    February 6, 2022 at 11:17 pm

    This looks awesome! Making it for our neighborhood gals night – what amount of freeze dried strawberries are used?

    • Reply
      Alex
      February 8, 2022 at 8:51 pm

      hi! 2 cups = this bag.. I did crack into a second bag for topping!

  • Reply
    Amber
    February 6, 2022 at 10:31 pm

    I 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!

    • Reply
      Alex
      February 8, 2022 at 9:06 pm

      Can you have Dairy-free cream cheese?

  • Reply
    Jewel
    February 6, 2022 at 10:16 pm

    This 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?

    • Reply
      Alex
      February 8, 2022 at 8:53 pm

      I think a “flax egg” would be the best option here!

  • Reply
    Sarah
    February 6, 2022 at 9:42 pm

    Please recommend a substitute (& the amount of the sub)for the almond flour… allergic. Such a hassle for healthier cooking. Thanks in advance!

  • Reply
    Christine
    February 6, 2022 at 8:56 pm

    Looks amazing! Can I sub AP flour for the tapioca and almond flours? Would it be in the same quantities?

    • Reply
      Alex
      February 8, 2022 at 8:54 pm

      ohhh 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!

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