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3-Ingredient Strawberry Cake 🍓 | No Sugar, No Flour, So Easy! - Simple, Fresh, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups (300–320 g) ripe strawberries, hulled and roughly chopped (fresh is best; thawed frozen works if well drained)
  • 3 large eggs, at room temperature
  • 1 cup (100 g) fine almond flour (also labeled almond meal from blanched almonds)

Method
 

  1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) round cake pan with parchment and lightly grease the sides.
  2. Blend the berries: Add strawberries to a blender or food processor and puree until smooth. You should have about 1 cup of puree.
  3. Whisk the eggs: In a mixing bowl, whisk the eggs for 30–45 seconds until slightly frothy. This helps the cake rise and stay light.
  4. Combine: Stir the strawberry puree into the eggs until well mixed. Add almond flour and fold gently until just combined. If using, mix in vanilla, salt, and baking powder.
  5. Pour and smooth: Transfer the batter to the prepared pan. Tap the pan lightly on the counter to release air bubbles.
  6. Bake: Bake for 28–34 minutes, or until the center is set and a toothpick comes out mostly clean with a few moist crumbs. The top will look lightly golden and slightly springy.
  7. Cool: Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and cool completely on a rack. It firms up as it cools, so don’t rush this step.
  8. Serve: Slice and enjoy as is, or top with fresh berries, Greek yogurt, or unsweetened coconut cream.