1. Home
  2. Recipes
  3. Gluten-Free Almond Cake with Strawberries

Almond Cake with Strawberries (gluten-free)

Featured in Sweet Treats from My Kitchen.

Gluten-free almond cake with fresh strawberries. Ready in 50 minutes, moist and aromatic with cinnamon and citrus notes. Perfect for 8 servings!
Pin it Share it Send it Print it Jump To Recipe
Rehan Magic House Recipes
Updated on Sun, 06 Apr 2025 02:12:50 GMT
Almond Cake with Strawberries (Gluten-Free) Pin it
Almond Cake with Strawberries (Gluten-Free) | magichouserecipes.com

Gluten-Free Almond Cake with Strawberries
This moist, gluten-free almond cake with fresh strawberries combines a fluffy texture with intense almond flavor. The fruity strawberry topping makes it the perfect summer dessert.

Essential Ingredients and Their Selection

  • Eggs: Room temperature for maximum volume
  • Almonds: Freshly ground for best flavor
  • Strawberries: Ripe and aromatic
  • Citrus zest: Use organic fruits

Detailed Step by Step Preparation

Basic batter
Beat egg whites until very stiff
Whip egg yolks with powdered sugar until creamy
Carefully incorporate spices
Almond mixture
Gently fold in almonds
Incorporate egg whites in three portions
Keep batter airy
Almond Cake with Strawberries – Gluten-Free and Heavenly Pin it
Almond Cake with Strawberries – Gluten-Free and Heavenly | magichouserecipes.com

The Perfect Texture

  • Separate eggs carefully
  • Beat egg whites very firmly
  • Carefully pour batter into the pan

Creative Variations

  • With raspberries
  • With pistachios instead of almonds
  • Intensify with orange zest

Serving Suggestions

  • With a scoop of vanilla ice cream
  • With fresh mint
  • With chopped pistachios
Gluten-Free Almond Cake with Strawberries – Simple and Delicious Pin it
Gluten-Free Almond Cake with Strawberries – Simple and Delicious | magichouserecipes.com

Storage

  • In the refrigerator for up to 3 days
  • Glaze protects from drying out
  • Serve at room temperature

A cake that proves gluten-free can be incredibly delicious!

Frequently Asked Questions

→ Can I use frozen strawberries?
Fresh strawberries are better suited as they are firmer and better for covering with cake glaze.
→ How should I store the cake?
It keeps in the refrigerator for 2-3 days. Let it come to room temperature briefly before serving.
→ Can I use other nuts?
Yes, ground hazelnuts work well too. The flavor will be nuttier.
→ Why does the cake get too dark?
This can happen with almonds. Simply cover with aluminum foil in time.
→ Is the cake very sweet?
No, the almonds and citrus notes create a pleasant balance.

Gluten-Free Almond Cake with Strawberries

Moist gluten-free almond cake with cinnamon and citrus notes, crowned with fresh strawberries - a perfect summer cake.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: European fusion

Yield: 8 Servings (1 cake (8-inch/20cm))

Dietary: Low-Carb, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ For the almond cake

01 3 large eggs, separated
02 100g powdered sugar
03 120g ground almonds
04 1 teaspoon ground cinnamon
05 ½ teaspoon vanilla paste or vanilla sugar
06 ½ teaspoon fresh lemon zest
07 ½ teaspoon fresh orange zest
08 A pinch of salt

→ For the topping

09 300g fresh strawberries
10 1 packet clear cake glaze (or 1 tablespoon cornstarch mixed with 2 tablespoons sugar)

Instructions

Step 01

Separate the eggs, placing the whites in one medium bowl and the yolks in another. Add a pinch of salt to the egg whites and beat with an electric mixer until stiff peaks form. In the other bowl, beat the egg yolks with the powdered sugar, vanilla, cinnamon, lemon zest, and orange zest until pale and creamy. Fold the ground almonds into the egg yolk mixture.

Step 02

Preheat oven to 350°F (180°C). Grease an 8-inch (20cm) springform pan with butter and dust with ground almonds, or simply line with parchment paper.

Step 03

Using a rubber spatula, gently fold the stiff egg whites into the almond mixture in three additions, being careful not to deflate the air bubbles. Pour the batter into the prepared pan and smooth the surface.

Step 04

Bake in the preheated oven for 25-30 minutes until golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil. Remove from oven and let cool completely on a wire rack before removing from the pan.

Step 05

Wash, hull, and halve the strawberries. Arrange them decoratively on top of the cooled cake. Prepare the clear glaze according to package instructions (typically heated with water or juice), then carefully pour or brush it over the strawberries. Allow to set before serving.

Notes

  1. This cake is completely gluten-free, making it perfect for those with celiac disease or gluten sensitivity.
  2. For best results, use fresh, ripe strawberries when they're in season - the flavor difference is remarkable.

Tools You'll Need

  • 8-inch (20cm) springform pan
  • 2 mixing bowls
  • Electric mixer (hand or stand)
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains nuts (almonds)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 16 g
  • Total Carbohydrate: 18 g
  • Protein: 8 g