Almond Cake with Roasted Strawberries & Rhubarb on Top
This maple-sweetened, gluten-free almond cake topped with roasted strawberries and rhubarb is a simple springtime dessert! It's beautiful, too.
Updated by Kathryne Taylor on August 29, 2024
This cake was originally designed to be an upside-down strawberry-rhubarb cake. I envisioned a gorgeous, glossy pink-and-ruby top, but I turned over the cake to find a shaggy-edged, brown-ish mess. Usually, I don’t discriminate blog recipes based on appearance, but this cake was not cute. Not cute at all.
It was, however, a remarkably tasty cake. I relished a slice, took Cookie on a walk and carried on with my evening. Eventually, the idea to top the cake with roasted strawberries and rhubarb (baked in the oven at the same time as the cake) popped into my head, and here we are! Cake success.
I’m not going to make it home to celebrate Mother’s Day with my mom this year, but if I could, I’d bake her this cake. It’s about as easy as cakes get (no mixer required), it’s gluten free (possibly paleo as well, I’m not sure) and just a beauty overall. Happy Mother’s Day to all the mamas out there! You make the world go around.
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Almond Cake with Roasted Strawberries & Rhubarb on Top
This maple-sweetened, gluten-free almond cake topped with roasted strawberries and rhubarb is a simple springtime dessert! Recipe yields one 9-inch cake, enough for 8 slices.
Ingredients
Cake
- 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground cinnamon
- 4 eggs, beaten*
- ⅔ cup maple syrup or honey
- ¼ cup extra-virgin olive oil
- 1 orange, zested, preferably organic
Topping
- 1 pint (1 pound) strawberries, hulled and sliced into thin pieces
- ½ pound (about 2 stalks) rhubarb, sliced vertically into ½-inch wide strips, then sliced crosswise into small pieces, about ¼-inch by ½-inch
- ¼ cup maple syrup or honey
- Optional, for serving: Whipped cream or plain Greek yogurt
Instructions
- Preheat the oven to 325 degrees Fahrenheit with a rack in the middle and a rack in the upper third of the oven. Generously grease a 9-inch springform pan* and dust it with almond meal to prevent sticking. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, salt and cinnamon.
- In another bowl, combine the beaten eggs, maple syrup or honey, olive oil and the zest of your orange. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then pour the mixture into your prepared 9-inch pan.
- Combine the strawberries and rhubarb on your prepared baking sheet. Drizzle with ¼ cup maple syrup or honey and mix well. Arrange the mixture in an even layer on the sheet.
- Place the cake on the middle rack and the strawberry-rhubarb mixture on the upper rack. Bake for about 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch (it shouldn’t jiggle when you shimmy the pan). Toss the strawberry-rhubarb mixture every 15 minutes or so, and keep an eye on it in the last 10 minutes of baking—it’s done when the strawberry and rhubarb are cooked through, tender and jammy. (If you used honey, watch the edges especially and pull the pan before they burn.)
- Place the cake on a wire rack to cool. Slice your orange in half and squeeze the juice of half the orange over the strawberry-rhubarb mixture. (You’ll have half an orange left to use as you please!) Stir to combine.
- Once the cake has cooled for ten minutes, you can release it from the springform pan by popping off the side piece. If you used a cake pan, you might want to wait longer before turning the cake onto a large plate just to be safe, or serve it right from the pan.
- Use a large spoon to top the cake with the roasted strawberry-rhubarb mixture and all of its juices. Use a sharp knife to slice into 8 pieces. Serve each slice with a dollop of whipped cream, if desired.
Notes
Recipe adapted from Kimberley’s almond cake and my roasted strawberry rhubarb and yogurt parfaits.
*Springform note: You’ll have a much easier time removing the cake from a springform pan, so I recommend using one. That said, you might be able to make this work in a 9-inch cake pan. Generously grease the pan (bottom and sides), and then cut a round of parchment paper to neatly fit inside the bottom. Place it inside, pour the batter on top, and bake/glaze/cool as directed. Use a knife to loosen the outer edges of the cake before carefully inverting it onto a plate. Remove the paper, add the topping and serve.
Change it up: In place of the strawberries and rhubarb, you could probably use 1 ½ pounds berries, peaches, plums, apples, pears…
*Update January 2018: The recipe originally specified 3 eggs. I’ve learned through trial and error that this cake rises more uniformly across the middle and slices better when made with 4 eggs, so I’ve adjusted the recipe accordingly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I just made this today and it’s the BEST CAKE I’VE EVER HAD!! I used all strawberries and made a makeshift compote by heating them over the stove with a little bit of honey and water rather than in the oven. Yummy!
Best ever! I love it. Thanks for letting me know you enjoyed this recipe, Annaliese.
Hi Katie! I’m about to make your cake and I’m wondering how much flour I would use in millimeters – would it be 236ml (8 us ounces) or 2 cups (which I think is 500ml but am not a great baker so could be so wrong!)
Can’t wait to get baking!
Hi Rebecca, I actually don’t have the metric measurements for you. Sorry! I recommend try and online converter. I believe my recipes works well for others in the past.
Re: Almond Cake with Roasted Strawberries…
Please confirm the quantity of almond flour as the recipe now reads,
“2 cups (8 ounces) almond flour.” Is that 2 cups flour (16 ounces), or 1 cup (8 ounces). Thanks so much.
Hi Carol! I’m sorry for the confusion. The flour is 2 cups firmly packed (very important to pack it firmly), which brings it to 8 ounces by weight. Water is 8 ounces/cup by both volume and weight, but other liquids/foods vary. Hope that makes sense. You can read more about it here. Have a great day!
Regarding previous question about “2 cups (8oz) almond flour” – I’m guessing it means 2 x 8oz cups – is that correct?
Want to make this cake this weekend; if I use frozen rhubarb, should I thaw first, and drain the juices, or just put the frozen fruit right in the oven? Thank you!
In this case, the dry volume for almond flour to work with this recipe is 8 oz or 2 cups measured. Yes, I would thaw and drain first. Then continue with the steps for the topping. Let me know what you think!
Thank you. It turned out really well. Sorry to ask about the weight/cups of the almond flour when you had already answered that question a couple of times! I thought I’d read all the questions when I asked, but missed your replies.
Thank you for the reply (putting it here in case anyone else was confused and thought 1 cup = 8 oz). “In this case, the dry volume for almond flour to work with this recipe is 8 oz or 2 cups measured. Yes, I would thaw and drain first. Then continue with the steps for the topping. Let me know what you think!”
This is my go-to dessert recipe when I’m tasked with bringing something to a dinner party. It’s a hit every time!
I love that this is a go-to. Thank you, Lucia!
Yummy! Loved this receipe and can’t wait to try it in the States for my parents. :) I didn’t have rhubard so I just used strawberries and I substituted coconut oil for the olive oil because I was out, and really liked it. Thanks again Kate for a superb recipe!
Great to hear, Malia! Thanks for your review.
This cake was so good. I made no substitutions, and it turned out so great. I will be using the cake alone with so many frostings and toppings. IT WAS ACTUALLY GOOD!!!!!! THE RECIPE WORKED, NO JOKE.
The rhubarb strawberry topping was really good too!!
I have yet to fail using one of your recipes. All 6 have worked out so well!
Hooray! Thanks, Ari.
Made this tonight and it was lovely! Used a casserole dish instead, as we did not have a cake pan. Also did not have an orange, so used a lemon instead and it worked beautifully. Thanks Kate!
I’m really happy it worked so well for you, Chloe!
Oh my…..so very good. Next time I’m going to try almond flavoring.
I made my own maple syrup with splenda, also splenda in cake. Low carb as one can get. Served it at July 4th picnic and it was gone in a minute.
Sandra
Thanks for sharing, Sandra!
I want to make this but can’t find rhubarb, either fresh or frozen. Do you have suggestions for an alternate topping?
June
Yesterday we hosted a dinner party which included one person with severe allergies to both wheat flour and dairy. I was wary of making a cake with such odd-sounding ingredients, but my options were limited and other reviews were favourable, so….I can report that my friend was so pleased to be able to share this festive cake with the rest of the group. Even better, EVERYONE loved it! We served it with toppings of a local rhubarb sorbet and/or vanilla ice cream.
Thank you for posting this recipe. In case anyone else has a similar dinner challenge, here was our menu: grilled salmon with soy sauce marinade, Jasmine rice, slightly crunchy green beans and red peppers, grilled zucchini with goat cheese and balsamic honey syrup. All good.
I made the cake only. It was delicious! My whole family enjoyed it and it was so easy to make. Thank you.
I made this cake as an upside-down plum cake (and omitted the orange zest) which I did not have on hand.I used super fine almond flour which made the cake really moist. I didn’t have that many plums so when I turned the cake upside down most of the plums were hidden in the batter and it was delish. I couldn’t believe how moist it was! Today I made it again with peaches from the farmers market that are past their prime. I use a Tatin pan in which I roast the fruit in honey and cinnamon on the stove for a little while until the fruit softens and the juices bubble a bit and then I add the batter on top and put the whole thing into the oven. It’s a homey cake and these are the best!
Thank you for your comment, Catherine!
Hi! Can’t wait to make this cake! Question: can it be made ahead? I’m concerned that the cake might get soggy. Just one day ahead. Thank you!
It’s best that same day. If you are making a head, wait to add the topping until ready to serve. I hope this helps!
Do you think this would work as muffins/mini cakes?
Hi Lauren! Yes, I think so! I just haven’t tried to be sure. Please report back if you give it a go (muffins will definitely bake up more quickly than a full cake, so keep an eye on them).
I am no baker, but this, this turned out amazing Thank you Kate – another recipe that is a MUST !
So excited to try this recipe, looks amazing! Also just ordered your cookbook, I’ve been on the lookout for it! Happy to support a fellow Kansas City-an ;)
Want to try this recipe for my granddaughters that have dietary issues. They don’t have issues with Casava flour, do you think the measurement would be the same?
Cassava flour tends to be denser and absorbs moisture differently than almond flour, so you would likely need to adjust the amount of liquid and fat in the recipe.
Hi there! This looks amazing!
I would like to make half a batch because there is only two of us. How long would you bake that for, and in a 9 inch pan?
Thank you!
Hi Lise! If you’re halving this recipe but baking it in the same pan, it will be done quite a bit sooner—perhaps sooner than the halfway point. I’d start watching it after 15 minutes.
I make this cake ALL THE TIME! It’s become a family staple. Best light way to satisfy that sweet tooth.
Love your recipes – banana bread and pancakes are a particular hit with the kids, especially when chocolate chips are added. I was looking to make a honey cake for the Jewish new year and fortuitously, I had accidentally ordered almond meal instead of butter. Plus I’ve been trying to find creative ways to use starfruit – we have a tree that is out of control. And voila, I did this the upside down version with starfruit and it was beautiful and tasty. Cake was surprisingly moist and delicious. And those kids of mine added some whipped cream. Delicious. Thank you.
Hi Kate
A big thanks for another wonderful recipe, the taste is fantastic! A question I would love your help with, my cake tasted good but was overly moist at the bottom. It was like the oil mixture was sitting at the base while the top was ok. I used almond meal I made in the food processor and weighed and my eggs were L size (Germany). I am not sure if either of these are the reason. Do you have any advice? I could try with 3 L eggs?
Thanks so much for any thoughts and your great recipes!
Hi! I’m sorry to hear that. How long did you bake it for and it was mixed well I assume?
I ran out of oranges, so can I skip them? It looks beautiful!
The zest really makes this cake delicious and would be missing if you didn’t add it in. The juice also really brings it together at the end. I highly recommend it.
This was DELICIOUS! Thanks for the incredible recipes, time and time again :) Do you think I could replace the eggs with flax eggs to make this vegan? Would love to make this for company!
Hi Fiona, I don’t find that almond flour works well with a vegan alternative. It really needs something like the eggs to hold it together.
Your recipe says 2 cups of almond flour or * oz. 1 cup is 8 oz, so do I use 2 cups or 1 cup????????? thank you.
Hi Nancy! I hope you try it. The measurements are correct. You can either follow the cup or the weight.
I am hoping to make this recipe for m6 granddaughter next w/e but am confused by the am’t of almond flour you recommend. You say 2 cups or8 oz. Well 1 cup is 8 oz in Canada. Do I use 1 or 2 cups? Look forward to your response. Thank you, Nancy
Hi! We use US standard measurements. Liquid and dry are different. I hope that helps some!
Would this be alright with all rhubarb? Big Rhubarb fans over here haha
I haven’t tried it, but I would be curious to hear what you think!
I would like to make this cake a few hours before I serve, will the cake get soggy from the fruit in that Tim? Could I make the fruit and put it in the fridge until I’m ready to serve?
Hi, You can wait to top with the fruit until you are ready to serve. I hope you love it!
Hi, Has anyone tried this less sweet? reduced maple syrup quantity?
I haven’t made this yet but gave it 5 stars because I’ve never made a recipe from Cookie and Kate that wasn’t 5 stars. About this one, I’m wondering if the cake itself could be made as muffins.
I’m glad you are enjoying my recipes, Linda! I haven’t tried this as muffins, sorry.
Something I find confusing is your fruit measures. A pint of strawberries is only about 1/2 pounds. A quart is about 1pound. So now I am in a quandry! Not too sure which way i will go.
I am curious- your recipes offer the option to increase the recipe 2 or 3 times yet the instructions for the pan size and the baking/cooking time remain the same as the original recipe. Could you please elaborate on this issue. Am I to assume that they remain the same or otherwise you would have also upgraded them to correlate with the increased volume of ingredients? Thank you for any insight into this dilemma.
Hi, It isn’t a perfect scale, unfortunately. You will need to increase the size or add more baking dishes depending how much you make.
What a fantastic recipe! Perfect, simple instructions. The finished cake was delicious. This recipe will be shared amongst all my rhubarb-loving friends. Many of us with gardens grow rhubarb here in the UK, so new recipes are always popular – Thank you!
I don’t leave reviews but I feel like I need to. This recipe is incredible. I have made it a dozen times, including for my own wedding, playing with different in-season fruit. A few variations worth noting: 1. Plums, topped with thyme and 2. Peaches.
You can also swap orange zest with lemon zest for more zing.
I have tried reducing sweetness by cutting maple syrup, with mild success – but doesn’t come out quite as moist so still need to figure out how to compensate (diluting MS in water?). I usually make it now with full maple syrup and reduce the amount for the fruit.
Amazing go-to recipe. Wonderful for gluten free folks.
You’re welcome, David!