Strawberry Almond Cake

Post in collaboration with iHerb. All opinions are, as always, my own.

Hi loves, I’m back today with a brilliant spring-inspired recipe which I think you’re going to adore. I’d been seeing lots of gorgeous, juicy strawberries in the market and I knew I had to get me some and put them to good use. And what a better use than putting them in a very delicious almond cake?

Have you guys ever had any almond-based cake? As much as I love baking with traditional all-purpose flour, there’s just something so magical about using ground almonds as a base for the cake. They make for the moistest (are we still cringing at the word or did we leave that out in 2017 mmmm?), richest texture. So, so good, and definitely something to give a go if you haven’t tried it yet.

See, I’m usually one to share desserts. Makes all sense in the world, really. I work in recipe development, I go to university for recipe development, I bake things for a living – I’m surrounded by all things sweet all.the.friggin’.time… And I’m a savoury meal kinda gal. So it’s not all that bizarre that I usually give most of the baked goodies I make away. I’ll take them to meetings, friend outings, dates, parties – you name it. Everywhere you go, there’s someone out there longing to get their hands on some fluffy muffins. Or cookies. Those are great to take to dates because they travel super well and they make me look like I have my life together (spoiler: I do not), and also adorable.

This cake though?

I couldn’t get this one to leave the house. All for Consuelo. I was (and let me stress the “was”, cos there’s obviously no cake left) completely infatuated with this masterpiece. This cake and I, we had a Lord of the Rings-style relationship: I was Gollum and he was the ring. That didn’t end up well but let me tell you that baking this cake WILL.

A magical love story with a very happy ending.

Cannot recommend it enough, so let me tell you a bit about the ingredients featured so you know how they get to make this cake awesomesauce AND also why you should order them from iHerb, which you guys know I love.

Barney Butter, Almond Butter, Bare Smooth: this almond butter is so good that it almost didn’t make it to the cake, since it’s brilliant on toast… or eaten by the spoon, really. As the name says, it’s really smooth and luscious. And the almond flavour is super intense and to die for!

Bergin Fruit and Nut Company, Raw Sliced Almonds: raw almonds, sliced. So simple, yet it is so important to use high quality almonds which are not bitter, or else they’ll ruin the entire cake! These are top notch, and have a really intense almond flavour which will make the cake extra amazing.

Frontier Natural Products, Almond Flavor, Non-Alcoholic: another almond-based product. Do you see a theme here? Now, seriously, this cake is already almond-y enough, but a couple of drops of almond extract never hurted a soul, especially when it’s all natural and flavourful as this one!

FunFresh Foods, Dowd & Rogers, Gluten Free California Almond Flour: switching part of the all purpose flour in a recipe for almond flour will get you an extra moist, dense cake which you’ll love! This one is amazing and it adds the best hint of almond flavour to your bakes.

Now Foods, Ellyndale Naturals, Coconut Infusions, Non-Dairy Butter Flavor: coconut oil which tastes like butter? Sign me up! What a delicious addition to any vegan baked good. An innovative concept which you guys need to try if you haven’t already.

Simply Organic, Madagascar Vanilla, Non-Alcoholic Flavoring, Farm Grown: one of my favourite brands of vanilla extract for sure! All natural and the flavour is super intense!

Wholesome Sweeteners, Inc., Organic Coconut Palm Sugar: I love baking with coconut sugar instead of white sugar. Not only does it have many health benefits, such as vitamins and minerals, as well as a lower glycemic index, but it also adds the loveliest hint of vanilla. So tasty!

I got all the products from iHerb, which you know I love, since it’s usually hard for us Europeans to get all these goodies from this side of the ocean. They carry a range of more than 30.000 natural products, including the most innovative vegan grocery products (which are so hard to get in Europe sometimes!). iHerb also ships to more than 150 countries, and should there be any problem, customer service is available 24/7 in 10 languages. I’ve never had a problem with them, but they’d be able to fix it super quick should there be one!

Last but not least, now that summer is approaching, it’s getting harder to get certain products shipped (hello chocolate?) but you don’t need to worry when it comes to iHerb since they ship from climate-controlled distribution centers to ensure that your orders get to you in one piece.

I couldn’t be more happy with them, and I’m sure you would be too! Want to give them a go to try any of the product mentioned? New and returning customers can get a discount off their iHerb order by clicking here. 

Oh, and it applies to every product, not just the ones mentioned 😉

Strawberry Almond Cake

Strawberry Almond Cake


  • 1 cup all purpose flour
  • 1 + 1/2 cup almond flour
  • 1 cup coconut sugar
  • 1/4 cup almond butter
  • 1/2 cup coconut oil
  • 2 flax eggs
  • 1 cup coconut milk
  • 1 tbsp. vanilla extract
  • 1/2 tbsp. almond butter
  • 1 tsp. baking powder
  • -
  • For the topping:
  • 1 cup strawberries
  • 1/4 tsp. flaked almonds


  1. Pre-heat oven to 180ºC (375F)
  2. Melt coconut oil and almond butter in a bowl and add the rest of wet ingredients (milk, flax eggs, almond and vanilla extract) and stir to combine.
  3. Add in almond flour, flour, baking powder and coconut sugar and whisk to combine.
  4. Grease a round baking pan and pour batter inside.
  5. Slice strawberries and place them on top.
  6. Place sliced almonds on top.
  7. Bake at 180ºC (375F) for 35-40 minutes or until you insert a toothpick and it comes out clean.
  8. Enjoy!

Hope you guys enjoy this recipe!

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