Strawberry Almond Cake (Paleo)

strawberry almond cake, paleo cake, paleo dessert, Lake Superior kitchen, Duluth food

Today the twins are officially four and a half years old.  We decided to make a cake to celebrate.  The half birthday thing is a recent tradition.  Ok, we started it today.  It seemed like a good idea.  The real motivation behind it is probably to created a reason to make cake.  I’m okay with that.  I went with a Paleo cake.  I enjoy desserts so much more when they are made with ingredients that are easier on our digestive systems and have more nutritious ingredients.  I don’t do a lot of “healthy baking” because it is expensive and since it is a nonessential I can’t justify it frequently.  But on this dreary May day in Duluth, a half birthday celebration was just the right thing to do.

    B told me to warn people the cake is soggy.  “It’s moist!” I defiantly rebutted.  Whatever you want to call it, it’s a delicious, soggy cake.  Moist.  Ok, we might need a better adjective.  I’ll work on that and get back to you.

Paleo Strawberry Almond Cake

Makes one 9” cake


2 eggs

1 c full fat coconut milk

1/2 t salt

1/2 t baking soda

1 t baking powder

1/4 t almond extract

1/8 t cardamom

1/3 c honey

1 c almond flour

4 T coconut oil, melted plus some for greasing the cake pan

1 c strawberries, chopped small plus some for decorating, if desired

2 t tapioca starch

coconut milk powder for decorating



  1. Heat oven to 350 F
  2. In medium bowl, whisk eggs and coconut milk until well combined
  3. Add salt, baking powder, almond extract, cardamom, and honey and stir until well combined
  4. Add coconut oil and almond flour and stir until combined
  5. In small bowl, mix strawberries and tapioca starch until coated
  6. Pour strawberries into cake mixture and stir to combine
  7. Grease 9” cake pan with coconut oil
  8. Pour cake batter into pan and bake for 50 min, or until knife inserted comes out clean
  9. Once cooled, sprinkle with powdered coconut milk and strawberries to decorate