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No Sugar, No Flour Strawberry Cake 🍓 | Healthy & Guilt-Free Treat

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups fine almond flour (not almond meal)
  • 2 tablespoons coconut flour (helps with structure)
  • 1 1/2 teaspoons baking powder (aluminum-free if possible)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1/3 cup extra-light olive oil or avocado oil (or melted coconut oil)
  • 1/4 cup honey or 1/3 cup granular zero-calorie sweetener (like erythritol/monk fruit blend), to taste
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional but lovely with strawberries)
  • 1 cup mashed ripe strawberries (about 8–10 medium berries)
  • 1/2 cup chopped strawberries (folded in for texture)
  • 1 tablespoon lemon juice and 1/2 teaspoon lemon zest (brightens flavor)

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the base with parchment for easy release.
  2. Mix dry ingredients: In a medium bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt until no lumps remain.
  3. Prep strawberries: Mash 1 cup of ripe strawberries with a fork until pulpy and juicy. Chop another 1/2 cup into small pieces and set aside.
  4. Combine wet ingredients: In a large bowl, whisk eggs, oil, honey or sweetener, vanilla, almond extract, lemon juice, and zest until smooth.
  5. Stir in strawberry mash: Add the mashed strawberries to the wet mixture and whisk gently to combine.
  6. Bring it together: Add dry ingredients to wet and fold until just combined. Gently fold in the chopped strawberries. The batter will be thick but spoonable.
  7. Fill the pan: Spread batter evenly into the prepared pan, smoothing the top with a spatula. If you like, dot a few extra strawberry slices on top.
  8. Bake: Bake for 28–35 minutes, until the center is set and a toothpick comes out mostly clean with a few moist crumbs. The top should be lightly golden.
  9. Cool completely: Let the cake cool in the pan for 10 minutes, then lift out and cool fully on a rack. This helps it set and slice cleanly.
  10. Finish and serve: Top with a light swipe of whipped coconut cream or a dollop of Greek yogurt, and garnish with fresh berries. Slice and enjoy.