Presenting the prettiest gluten-free strawberry and yogurt cake for all your summer dreams – and epic strawberry hauls. Made with oat flour, almond flour, fresh strawberries, and goat milk yogurt, this cake is a sweet and fluffy treat that I cannot stop baking – eek!

As you may know, I am NOT a baker. In fact, baking intimidates the bejeezus out of me. There’s ratios to deal with, perfect measurements to make, and a whole host of science-like reactions happening when you mix heat and ingredients. Like what?

SO, I consider it a miracle and a feat of my little kitchen, that this cute cake turned out perfectly – and that it actually tastes amazing. If you’re like me, and #NotABaker, then this simple gluten-free cake is for you!

Have you tried using yogurt in baked goods? Made with my favorite, favorite goat milk yogurt (hey Redwood Hill Farm), this cake is fluffy and light, thanks to the natural acid (in yogurt) that reacts with baking soda when cooked. Who knew? Yogurt also provides essential good fats and a particularly lovely tangy flavor.

Of course, strawberries are the other star of this cake. Because it is officially strawberry season (and I’m gorging myself on them and in denial that they will be out of season shortly) I’m going strawberry-overboard. Strawberries are delicious little berries and amazing in salads, yogurt and granola bowls, eaten by the handful, and baked and roasted. Strawberries are rich in vitamin C, folate and other B vitamins, and digestive-friendly fiber. Choose local and organic strawberries, when possible, and eat as quickly as possible :)

Simple ingredients + seasonal flavors + a foolproof cake = the best summer recipe.

Almond Flour Strawberry and Yogurt Cake

Ingredients:

½ cup vanilla ghee softened*, plus more for the pan
¾ cup coconut sugar
3 eggs
1 ½ cup plain goat milk yogurt, such as Redwood Hill Farm
1 Tbsp. almond extract
1 Tbsp. lemon juice
1 cup almond flour, loosely packed
1 cup gluten-free baking flour
1 tsp. salt
1 ½ tsp. baking powder
1 tsp. baking soda
2 cups fresh strawberries, sliced thinly
Powdered sugar, to garnish
Extra strawberries and yogurt, to garnish

Directions:

1. Preheat oven to 350 degrees and grease a 10-inch springform pan with coconut oil, butter, or ghee. Dust with almond flour and set aside.

2. Combine ghee, coconut sugar, eggs, goat milk yogurt, lemon juice, and almond extract in a large bowl. Use a hand mixer to beat well.

3. In a separate bowl mix together flour, salt, baking powder, and baking soda.

4. Gently add dry ingredients to wet ingredients until fully combined.

5. Pour cake into prepared springform pan. Top with sliced strawberries.

6. Bake cake for 50-55 minutes, or until toothpick inserted into the center comes out clean. Let cake cool 15 minutes before removing springform pan edge. Slice cake and serve with a sprinkle of optional powdered sugar, extra strawberries, and yogurt. Enjoy!

Notes:

-No ghee, no problem. Simply swap for coconut oil, butter, or olive oil.
-This post was created in part with my friends at Redwood Hill Farm. Thank you for supporting brands who support VK!