Almond Flour Cake with Strawberry Jam Topping
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy almond flour cake topped with homemade strawberry jam. Naturally gluten-free and vegan with subtle sweetness and tender crumb. A simple, beautiful dessert for any occasion.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tbsp chía seeds
- ½ cup of water
- 2 cups fresh strawberries
- Optional: 1 tbsp of liquid sweetener (in my opinion without sweetener is perfect)
- 4 eggs
- 2 cups almond flour
- ⅓ cup granulated monk fruit or granulated sugar
- ½ cup of coconut oil
- ½ cup coconut flour
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ cup fresh strawberries
- ½-¾ cup raw strawberry jam
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 25m
- Sodium
- 198mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 458mg
- Calcium
- 111mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 198MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.