A Treat on the Table


It’s always lovely having a nutritious treat on the table, and this Strawberry Almond Meal Cake is extra special.  It has a nice earthy flavor with a heavenly whipped topping and strawberries.  I got the recipe from The Sprouted Kitchen cookbook by Sara Forte.  I HIGHLY recommend this cookbook and am sure to reference it many times.  Also, if you’re a parent, don’t be afraid of getting the kids into the kitchen with you.  Both Joshua and Olivia love putting measured portions into the bowl and stirring it a few times.

Here are a few adjustments I made/tips for this recipe:


This cake calls for both baking soda and baking powder.  Since I did not have baking powder I used a tiny bit more baking soda (baking soda equals 1/3 of what baking powder typically equals, or you can use 3x the amount of baking powder then baking soda calls for).  Use a little less salt in a recipe that you have to substitute baking soda for baking powder in, because the baking soda has a salty flavor.


This recipe also calls for almond flour.  I like to make my own by grinding almonds into a food processor until smooth.  This usually takes just a minute or two.  If you process too long it will start to turn into almond butter.

This recipe also calls for a minor amount of flour.  I used Williams Sonoma Cup4Cup Gluten-Free Flour.  I have this readily available for spontaneous baking desires.


For the cake (not whipped topping), I substitute  the sugar in this recipe with coconut palm sugar.  This is coconut tree sap that has been crystalized.  It has potassium, iron and other vitamins with an earthy, sweet flavor.  I use it all the time and highly recommend that you keep this stocked in your pantry.


If you are dairy free you can make a coconut whipped topping.  It’s not as thick as the heavy whipping cream version, but it is delicious.  To make, refrigerate a can of full fat coconut milk overnight, scoop out the thick creamy part that rises to the top * and whip it with a little vanilla extract and stevia or sugar.  For both the dairy and coconut topping, I suggest you make more than you think you will need.  My guests and I all wanted an extra dollop when served.

*reserve the coconut water in the bottom of the can for smoothies, curries, etc.

I hope you love it!!

If you come up with an egg free version or add a new flavor that turns out well, I’d love to hear about it!


11 responses

  1. Thank you for sharing! It looks wonderful. We are also gluten free, dairy free, mostly sugar free and I always love to find new and delicious recipes! I also love using Palm Sugar, but I haven’t tried the Williams Sonoma Gluten Free Flour yet. I’ll have to look that up.

    Thanks again,

  2. What a beautiful website. I suffer with acute atopic eczema and am going through a radical change to my diet to try to improve the condition. However I also have two small children who love baking (and eating!) cake so have been looking for recipes which we can enjoy but are healthy. This is perfect, we will try it this weekend. My mother-in-law is staying with us at the moment and brought a delicious butter-free chocolate cake. She had shared it with friends at her church again many of whom have allergies, truly delicious. I will introduce her to your blog too.
    Thank you for this site. Alexandra x

  3. It looks amazing! I am interested to look into the Williams Sonoma Flour. I use a lot of Almond Flour and Coconut flour in my baking. My daughter and I are gluten free, dairy free and egg free. The lack of eggs makes baking with heavy flours like almond and coconut more difficult. But I have lately discovered that a chia seed and water “gel” helps it stick together and say moist while adding nutrition. You might like one of my local favorite bloggers Elana’s Pantry. She blogs about gluten, dairy and refined sugar free treats and great Paleo meals. http://www.elanaspantry.com/.

    To answer your question : in her bento box lunchbox today my daughter had, home made organic bbq chicken and dairy free cheese skewers, carrots and red pepper hummus, golden raspberries and apple slices and chocolate almond butter for snack. Coming up with allergy friendly, yummy lunches is always a challenge!

  4. Delicious- I just made this recipe for my family! We are gluten/vegan around here for now (nursing baby has food allergies). I love cup 4 cup – we use it all the time around here. Instead of eggs I subbed in ground flax seed mixed w warm water- works like a charm and you can’t taste the difference. I make a similar cake at home as well, but I mix equal parts almod, hazelnut, and brown rice flour instead- also tasty!

    • I haven’t had an issue with this flour. I have been diary free in the past and I wish I could say I am now, but I’d say it’s more 90%. I haven’t found another flour that works quite as well as this one to replace in regular flour recipes. It’s wonderful. I do plan on making and experimenting more with rice flours, but I think there is something about the mixture of protein in the cup4cup that makes it a cup for a cup.

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