Gluten Free Strawberry & Lemon Cake

Why Make This Recipe

Gluten Free Strawberry & Lemon Cake is a delightful treat that combines the sweetness of strawberries and the tang of lemons. This cake is light, moist, and perfect for anyone looking for a gluten-free dessert. Not only is it delicious, but it’s also simple to make! With healthier ingredients, you can enjoy a slice without the guilt. Whether you are serving it at a special occasion or enjoying a quiet afternoon at home, this recipe will surely impress.

How to Make Gluten Free Strawberry & Lemon Cake

Ingredients

• 1 cup Greek Yogurt
• 3 large Eggs
• 1/3 cup Butter (melted)
• 2 Lemons (zest and juice)
• 2 cups Almond Flour (I recommend this one amazon)
• 2 tablespoons Coconut Flour
• 1/2 cup Erythritol granulated or granulated Sugar
• 2 teaspoons Baking Powder
• 1 1/2 teaspoons Pure Vanilla Extract
• 3/4 cup Fresh Strawberries (diced small)
• 1/2 cup powdered Erythritol or powdered sugar
• 2 tablespoons Hot Water
• 2 teaspoons Lemon Juice

Directions

1. Start by preheating the oven to 350°F (175°C) and line a 5×9 inch or 8×4 inch loaf pan with parchment paper.
2. In a large mixing bowl, add the Greek yogurt, vanilla, melted butter, eggs, lemon juice, and lemon zest. Whisk well until smooth.
3. Add the almond flour, coconut flour, granulated sugar or sweetener, and baking powder. Fold them together using a spatula until fully combined.
4. Gently fold in the diced strawberries. Do not over-mix at this stage.
5. Pour the batter into the loaf pan and smooth the top with your spatula.
6. Bake for 50 to 55 minutes. The top should be golden brown.
7. Let the cake cool in the pan for 30-40 minutes.
8. Meanwhile, make the glaze by adding the powdered sugar sweetener, hot water, and lemon juice into a small bowl. Whisk until a smooth white glaze forms.
9. Pour the glaze over the cooled cake. I recommend adding more sliced strawberries on top.

How to Serve Gluten Free Strawberry & Lemon Cake

This cake is perfect as is, but you can enhance it by serving with a dollop of whipped cream or a scoop of vanilla ice cream for added sweetness. Fresh strawberries on top add a nice touch and make it look beautiful. Serve it for breakfast, as a snack, or at dessert time!

How to Store Gluten Free Strawberry & Lemon Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. For even longer storage, wrap the cake tightly with plastic wrap and freeze for up to 3 months. Just remember to let it thaw before serving.

Tips to Make Gluten Free Strawberry & Lemon Cake

• Make sure your ingredients are at room temperature for the best mixing results.
• Be gentle when folding in the strawberries to keep the batter light and airy.
• You can adjust the sweetness by using more or less erythritol or sugar according to your taste.
• If you want a stronger lemon flavor, add more lemon zest or juice.

Variation

Feel free to experiment with this recipe by adding different fruits like blueberries or raspberries, or even nuts for a crunchy texture. You can also substitute the coconut flour with more almond flour if you prefer.

FAQs

Can I use different sweeteners?

Yes, you can use any granulated or powdered sweetener of your choice. Just keep in mind that the sweetness level may vary.

Is this cake suitable for a vegan diet?

To make it vegan, you can substitute the eggs with flax eggs or applesauce, and use a dairy-free yogurt and butter alternative.

Can I make this cake ahead of time?

Absolutely! This cake stays fresh for several days, making it a great option to prepare in advance for gatherings or events.