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Healthy Gluten-Free Strawberry Crunch Cake

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 482kcal

Ingredients

  • cake layers 2 strawberry + 1 vanilla
  • dry ingredients
  • 2 cups almond flour
  • 1 1/4 cups oat flour 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • wet ingredients
  • 4 large eggs
  • 3/4 cup plain greek yogurt or dairy-free yogurt
  • 1/2 cup avocado oil or light olive oil
  • 1/4 cup honey
  • 1/4 cup date sugar
  • 1 tbsp vanilla extract or vanilla bean paste
  • 1/3 cup dairy-free milk more as needed to thin the batter
  • for the 2 strawberry layers
  • only 1/4 cup powdered freeze-dried strawberries per layer so 1/2 cup total if needed, add an extra splash of milk to keep batter consistency the same

cream cheese

  • 12 ounces cream cheese

Instructions

  • preheat oven to 350ºf. line and grease three 8-inch cake pans. in a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, and salt.
  • in another bowl, whisk eggs, yogurt, oil, honey, date sugar, vanilla, and 1/3 cup milk until smooth.
  • combine wet and dry ingredients and stir until just mixed. add more milk only if needed for a smooth, spoonable batter.
  • divide the batter into 3 equal parts: – two parts will be for strawberry layers: fold 1/4 cup powdered freeze-dried strawberries into each. – one part stays vanilla.
  • pour each batter into a prepared pan, smooth tops, and bake for about 22 minutes or until a toothpick comes out clean.
  • cool completely before frosting and assembling. for the frosting, beat all ingredients until smooth and fluffy. chill 15–20 minutes if needed to firm up before assembling.
  • for the topping, pulse both the cookies and freeze dried strawberries in a food processor or blender until a coarse, colorful crumble forms. reserve for layering and topping.
  • place one strawberry cake layer on a cake stand. spread a layer of frosting on top, then sprinkle a generous layer of the strawberry cookie crumble. repeat with the vanilla layer, frosting + crumble. top with the final strawberry layer and frost the top. press the remaining crumble onto the top of the cake. refrigerate for at least 1 hour to set before slicing.

Notes

per slice (1 of 10)
calories: ~480–500 kcal
protein: ~12–14 g
carbs: ~28–32 g
fat: ~38–40 g
fiber: ~4 g
sugar: ~14–16 g