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Moist Gluten-Free Strawberry Earthquake Cake with Almond Flour

gluten-free strawberry earthquake cake - featured image
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A moist and delicious gluten-free cake bursting with juicy strawberry pockets and made with almond flour for a tender crumb. Perfect for any occasion and easy to prepare.

Ingredients

Scale
  • 2 ½ cups almond flour (240g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150g)
  • 3 large eggs, room temperature
  • ½ cup unsalted butter (113g), melted and cooled
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt (120g)
  • 1 ½ cups frozen strawberries (225g), thawed and roughly chopped
  • ¼ cup sliced almonds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, letting some overhang for easy removal.
  2. In a large bowl, whisk together almond flour, baking powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, beat the eggs and granulated sugar together until pale and fluffy, about 3-4 minutes.
  4. Slowly drizzle in the melted butter and Greek yogurt, mixing gently. Stir in vanilla extract.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
  6. Gently fold in the thawed and chopped strawberries, being careful not to break them up too much.
  7. Pour the batter into the prepared baking pan and smooth the top lightly. If using, sprinkle sliced almonds evenly over the top.
  8. Bake for 35-40 minutes, starting to check at 35 minutes by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  9. Let the cake cool in the pan on a wire rack for 20 minutes. Use the parchment overhang to lift it out and cool completely before slicing.

Notes

Do not overmix the batter to keep the crumb tender. Use room temperature eggs and yogurt for better consistency. Pat thawed strawberries dry if too wet to avoid soggy cake. Tent with foil if edges brown too quickly. Store almond flour in fridge or freezer to keep fresh. For dairy-free, substitute butter with coconut oil and Greek yogurt with dairy-free yogurt. Nut-free version can use oat flour or gluten-free all-purpose flour instead of almond flour.

Nutrition

Keywords: gluten-free cake, strawberry cake, almond flour cake, earthquake cake, easy gluten-free dessert, moist cake, strawberry dessert

Find it online: https://lucydishes.com/moist-gluten-free-strawberry-earthquake-cake-recipe-with-almond-flour-easy-and-delicious/