Grain-Free Strawberry Snack Cake Recipe

• 2 cups freeze-dried strawberries, divided, plus more for decorating

For the Cake:

• 3 large eggs, room temperature
• 1/2 cup avocado oil (or melted and cooled coconut oil)
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 3 tablespoons freshly squeezed lemon juice, room temperature
• 1/4 cup unsweetened almond milk, room temperature
• 1/2 teaspoon baking soda
• 2 cups superfine almond flour
• 1 cup tapioca flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt

For the Icing:

• 4 ounces dairy-free cream cheese (or regular cream cheese), room temperature
• 2 tablespoons unsalted butter or vegan butter, room temperature
• 1 tablespoon unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 cups powdered sugar (see notes for swaps)
• Pinch of salt

1. Preheat the oven to 350°F. Line a 9×9-inch square baking pan with parchment, leaving an overhang (a parchment sling) to lift the cake out easily. Set the pan aside.
2. Place the freeze-dried strawberries in a blender or food processor and pulse until they become a fine, bright pink powder. Transfer most of the powder to a bowl for the cake and reserve the remainder for the icing and decoration.

Make the Cake:

1. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium-high for 3–4 minutes until pale and fluffy. Add the avocado oil, honey, vanilla, lemon juice, and almond milk. Mix until the honey is evenly distributed. Stir in the baking soda and let the mixture rest for about 2 minutes.
2. In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, salt, and about three-quarters of the reserved strawberry powder. Gradually add the dry ingredients to the wet ingredients, mixing and scraping the bowl as needed until combined. The batter will be thick but pourable.
3. Pour the batter into the prepared pan and smooth the top. Bake for 25–35 minutes or until the cake is golden and a toothpick comes out clean. If the top browns too quickly, tent loosely with foil.
4. Remove the cake from the oven and cool in the pan on a wire rack for 10–15 minutes. Use the parchment sling to lift the cake out and transfer to the rack to cool completely. For a smoother iced surface, flip the cooled cake so the bottom becomes the top before frosting.

Make the Frosting:

1. In a large bowl or stand mixer, beat the dairy-free cream cheese and butter on medium speed for 2–3 minutes until light and smooth. Add the almond milk and vanilla and beat briefly to combine.
2. Mix in the remaining strawberry powder, powdered sugar, and a pinch of salt. Beat on high for 2–3 minutes until the frosting is thick, airy, and a pretty pink color. Chill the frosting briefly if it seems too soft while you finish cooling the cake.
3. Spread a generous layer of frosting across the cooled cake using an offset spatula for an even finish. Sprinkle a few crushed freeze-dried strawberries on top for texture and extra color. Cut into 12 squares and serve.

Storing tips: This cake is best the day it’s made but will keep in an airtight container at room temperature for 2–3 days. If you refrigerate it, bring slices to room temperature before serving to restore tenderness.

Sugar note: If you prefer a lower-sugar option, there are paleo-friendly powdered sugar alternatives (for example, blends made with monk fruit). These can often be substituted 1:1, but some are sweeter, so start with about 1 1/2 cups of powdered sugar when first mixing the frosting, taste, and adjust to preference.

Ingredient tips: Superfine or blanched almond flour yields the best texture; if yours is coarser, the cake may be slightly denser. Freeze-dried strawberries give concentrated flavor and color without adding moisture — grind them finely for the best result.