Strawberry Almond Flour Cake

Strawberry Almond Flour Cake

Category: Desserts

  • Recipe serves 8-12 servings

  • Prep Time 30-35 min

  • Cook Time 45-55 min



  • 4 large eggs, separated

  • 1/4 cup I Can’t Believe It’s Not Butter!® Original Spread

  • 1/2 cup + 2 tablespoons sugar, divided

  • 1 teaspoon vanilla extract

  • 1 1/4 cups almond flour

  • 1 tablespoon coconut flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 1/2 to 2 cups sliced strawberries

  • 1 tsp Philosophie berry bliss powder



  • Preheat the oven to 350°F. Lightly grease an 8″ round pan with I Can’t Believe It’s Not Butter!® or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.

  • In a large mixing bowl, beat together the egg yolks, 1/4 cup of the sugar, 1/4 cup of I Can’t Believe It’s Not Butter!®, and the vanilla until smooth.

  • Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup sugar. Set aside.

  • Whisk together the dry ingredients — flours, baking powder and salt — and add to the egg yolks. Stir together to form a thick dough.

  • Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.

  • Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.

  • Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.

  • Combine 2 cups of I Can’t Believe It’s Not Butter!® with 1 tsp of vanilla and slowly add 4 cups of powdered sugar until all is incorporated and the frosting is light and creamy.

  • Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.

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