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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.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
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!
So glad to hear it, thanks for commenting!
I am allergic to tree nuts do you have an suggested alternative to almond flour?
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!
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!
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.
How do you get the parchment paper to lie flat like that?
Can you use a Gluten free flour blend (millet flour, rice flour and sorghum flour) to replace the tapioca flour?
I have not tested with this swap so cannot confirm if it would work, but maybe someone else has that can share their experience!
Delicious!!! My kids had no clue it was gluten free. So pretty too!!!
Which brand of vegan butter do you prefer for creaming and for taste?