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Grain-Free Strawberry Snacking Cake
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5 from 6 votes

Grain-Free Strawberry Snacking Cake

Prep Time20 minutes
Bake Time35 minutes
Total Time55 minutes
Servings: 12 Squares


  • 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


  • 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!


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.