Light Strawberry Almond Cake

Almond Cake

With birthdays, holidays, and picnics one thing can almost always be found; sweets. This cake is so light in taste and consistency you won’t feel guilty for eating it. It is almost a cross between a strawberry shortcake and a vanilla pound cake. Perfect for any summer gathering.

Serves 8


3/4 cup almond flour
¼ cup arrowroot flour
1 tsp baking powder
¼ tsp salt
½ cup coconut palm sugar
¼ cup unsalted butter, softened
2 large eggs
2 Tbs almond milk
½ tsp vanilla extract
½ cup fresh strawberries, chopped (extra for toppings)


  1. Preheat oven to 350F. In a small bowl mix flours, baking powder, and salt.
  2. Beat sugar and butter in a medium bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in milk and vanilla extract. Gradually beat in flour mixture. Gently stir in strawberries.
  3. Spray 9-inch round cake pan with cooking spray. Spread batter into prepared pan.
  4. Bake for 30 minutes or until toothpick inserted into the center comes out clean. Cool in pan on wire rack. Run knife around edge of pan. Invert onto plate; invert again onto serving plate so the top of the cake is on top. Garnish with extra strawberries.
Nutritional Facts: per serving
191 cal; 12g total fat (5g sat fat); 20g carb; 193mg sod; 1g fiber; 2g protein; 13g sugars
*This recipe is based off of a recipe from

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