Vegan gluten-free strawberry cake using only 6 ingredients. This flourless cake is packed with fresh strawberries and comes together in just a food processor or blender.
Why you'll love this vegan gluten free strawberry cake
This cake is:
- Packed with strawberry flavor! We're using fresh strawberries rather than strawberry extract or freeze-dried powders.
- Free from vegan butter or oil which makes it a healthier alternative.
- Free from store-bought gluten free flour blends which can be inconsistent.
- Tender, moist, fluffy and slightly dense. Similar in texture to a French financier or French almond cake.
This strawberry cake is perfect for Valentine's Day, Mother's Day and for using up those extra ripe strawberries!
6 ingredients you'll need
Almond flour gives the vegan gluten-free strawberry cake moisture and a tender melt-in-your-mouth crumb. Cakes without gluten tend to be dry but the almond flour helps prevent that!
Potato starch is our egg replacer and gluten-free binder. This can also be substituted with corn starch. I've tried other binders like chia/flax seeds and aquafaba but unfortunately, they don't work well.
Sugar. I included enough to make the cake sweet but not overpowering.
Strawberries, either fresh or frozen (and defrosted). I have tested this recipe with both and they work equally well. Just make sure you choose strawberries which are already quite sweet and flavorful as they're the most prominent flavor.
Beetroot powder. Alternatively, you can use red or pink food coloring. Strawberries on their own will make the cake a dull pink color so we need a little extra help to make the cake pretty!
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Making the cake batter
This vegan gluten-free strawberry cake is EASY to make! You don't even have to separate the dry ingredients from the wet ingredients!
First, add your fresh or defrosted strawberries to a food processor or blender. Blend until the strawberries form a puree. Make sure there are no chunks in the strawberry puree, though seeds are fine.
Next, simply add the rest of your ingredients to your food processor or blender. Blend the cake batter until combined.
Your final cake batter should be very thick and almost like a paste rather than a typical runny cake batter.
For this vegan gluten-free strawberry cake, a thicker batter will lead to a fluffier cake with no dense spots. In contrast, a thinner batter will lead to a denser cake.
If your strawberries were juicer, your cake batter might be a little runnier than we need. In this case, add a little more potato starch and blend the batter again.
Serving the cake
The cake is sweet enough and flavorful by itself. However, to serve the cake, you can also:
Dust the top with powdered sugar just before serving. The cake tends to absorb the sugar after a few hours.
Serve it with vanilla whipped cream, coconut yogurt or ice cream.
Expert tips and substitutions
Almond flour is about 15% fat so can't be substituted 1:1 with all-purpose plain flour. I'd recommend a blend of AP flour and light-tasting vegetable oil such as sunflower.
Alternatively, my regular vegan strawberry cake and vegan strawberry cupcakes use all-purpose plain flour!
I'd only recommend reducing the sugar to 100g. Sugar doesn't only make the cake sweet but lightens the texture of the cake. Reducing the sugar will make the cake denser (and the cake is dense enough).
The recipe should work with coconut sugar. However, I'd recommend adding an extra 7 grams (1 tablespoon) of potato starch as coconut sugar has more moisture than regular sugar. If you make the cake with coconut sugar, it'll be a brown-pink color.
The recipe should work with a granulated sweetener such as stevia or erythritol. However, I haven't tested it myself so I can't vouch for results. This recipe will not work with liquid sweeteners such as maple syrup as it will weigh down the texture.
You will still need a stick blender to puree the strawberries. Add them directly to a large bowl and puree as needed. Then add the rest of the ingredients and mix until combined.
This cake bakes very well in muffin tins and can be divided into smaller cake tins, of course with different baking times.
However, baking the whole quantity of the cake in a smaller tin (for example a 7 inch/15 cm tin) may cause 'dense spots' throughout the cake.
More vegan strawberry desserts
Vegan Strawberry Cake (Gluten free + 6 ingredients)
- 250 g (1 ¼ cups) strawberries, fresh or frozen and defrosted, stems removed
- 250 g (2 ½ cups) almond flour / blanched almond meal, (note 1)
- 150 g (¾ cup) granulated sugar, (note 2)
- 110 g (1 cup) potato starch, or corn starch, plus more if needed
- 15 g (3 heaped teaspoons) baking powder
- 12 g (3 teaspoons) beetroot powder, red or pink food coloring (to color, note 3)
- 1 teaspoon vanilla extract
- Pinch of any good quality salt
- I'd recommend weighing the ingredients for this strawberry cake recipe rather than using the cups measurement. Like all my recipes, this was tested using grams so I can't vouch for results using the cups measurement.
- Preheat the oven to 170°C (340°F). Grease or line an 8 inch (20 cm) cake pan with parchment paper.
Make the strawberry cake:
- Add the strawberries to a food processor or blender. Blend until it forms a smooth puree and there are no chunks of strawberries.
- Add the rest of the cake ingredients to the food processor. Process until the mixture is combined. The batter should be like a thick paste which holds shape when you scoop it. If your strawberries were extra juicy, your batter may be a little runnier than needed. If so, add 15-30 grams (2-4 tablespoons) more potato starch and blend again.
- Scoop the cake batter into your cake tin. Smooth the top with a spoon or spatula.
Bake the strawberry cake:
- Bake the cake for 30-35 minutes or until you can insert a skewer or toothpick in the middle and it comes out clean. If the cake is cooking too quickly on the outside and unbaked inside, cover the cake pan with aluminum foil or an oven-safe plate (as long as it doesn't touch the cake).
- Allow the cake to completely cool in the cake tin.
- To serve, dust the cake with powdered sugar (Note 4 for alternatives). The cake is lovely served with whipped cream, dairy-free yogurt or ice cream.
- Store leftovers in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for up to 1 month.
- For a nut-free cake, substitute the almond flour with 1 cup (125g) all purpose flour and ½ cup (125g) light-tasting vegetable oil such as sunflower or rapeseed. We have to add oil to compensate for the natural oils normally found in almond flour. Alternatively, check out my regular vegan strawberry cake recipe.
- This amount of sugar creates a mildly sweet cake, depending on the sweetness of your strawberries. The sugar can be reduced to 100g but it makes the cake more dense and the cake may be more sour, depending on your strawberries. I've listed some sugar alternatives in the post above.
- Different brands of beetroot powder vary in color and intensity so you may need more or less than 3 teaspoons to color the cake. If you use pink or red food coloring, start with a just few drops and add more until you reach your desired color. The amount of food coloring will depend on the brand and whether you use a liquid or gel.
- This cake is packed with flavor and sweet enough without any icing or buttercream. However, you can also top the cake with a vegan strawberry frosting, strawberry cream cheese frosting or a simple icing, such as from my pistachio avocado cake. Wait until the cake is completely cool before you frost the cake.
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