Gluten Free Strawberry & Thyme Cake
Prep time
Cook time
Total time
This strawberry, thyme and almond cake is gluten, dairy and refined sugar free. Which means you can have your cake and eat it too. As much of it as you like, guilt free.
Three Silver Spoons Author:
Serves: 12
  • 90 grams dairy free butter
  • 90 grams coconut sugar, plus a little extra for sprinkling
  • 2 eggs
  • 120 grams almond meal
  • 40 grams brown rice flour
  • 1½ teaspoons baking powder
  • 2 teaspoons fresh thyme
  • 150 grams strawberries, hulled and halved
  1. Preheat oven to 160C. Oil a 25cm springform or tart tin with vegetable oil and line the bottom with baking parchment.
  2. Cream the dairy free butter and sugar until soft. You could do this by hand or use a freestanding mixer.
  3. Add the eggs one at a time, ensuring they're incorporated into the mix, before adding the almond meal, rice flour, baking powder and thyme. Lightly mix together until combined.
  4. Spoon the mixture into the cake tin and even with the back of a dessert spoon. Dot the strawberry halves over the batter and finish with a sprinkling of coconut sugar.
  5. Bake for 45 minutes or until the cake has risen slightly and is firm on top.
  6. Put on a wire rack to cool.
This cake is best served slightly warm, although it's still delicious cold. As you serve, press a teaspoon of icing sugar through a sieve to give a light dusting.
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