Irresistibly Easy Strawberry Almond Breakfast Cake Delight
This Strawberry Almond Breakfast Cake is a gluten-free delight bursting with flavor, perfect for transforming ordinary mornings into something memorable.
Equipment
- loaf pan
- Mixing bowl
- Whisk
- spatula
Ingredients
For the Cake
- 2 cups Almond Flour Use fine almond flour for optimal texture.
- 1 cup Granulated Sugar Can substitute with coconut sugar for a unique twist.
- 3 large Eggs Room temperature eggs are recommended.
- 1/2 cup Unsalted Butter Softened to room temperature.
- 1 teaspoon Vanilla Extract Opt for pure vanilla extract for best results.
- 1 teaspoon Baking Powder Mix well with dry ingredients for even rising.
- 2 cups Fresh Strawberries Chopped into small pieces.
Optional Toppings
- 1 cup Whipped Cream For serving.
- 1 tablespoon Powdered Sugar For dusting.
Instructions
How to Make Strawberry Almond Breakfast Cake
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
- In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. Gradually add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together almond flour and baking powder until combined.
- Fold chopped strawberries into the wet mixture gently.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve warm with a dollop of whipped cream for an extra treat!