If you are looking for the perfect cake recipe to serve at all of your summertime BBQs, cookouts, and family gatherings, then look no further because this is IT! My Paleo Strawberry Sugar Cookie Cake is the ultimate cake for the summer, and is loaded with fresh strawberries, creamy vanilla frosting, and oh, did I mention: it’s also paleo-friendly. That’s right, this paleo-friendly, grain-free, dairy-free cake is sure to satisfy.
Friends, can you believe that it’s already time to break out all of my favorite summer dessert recipes?! I truly can’t believe it. It feels like it was January just last week, and now we are already halfway through the year. I know it sounds cliché to say, but every year feels like time is going by faster!
This is exactly why it’s so important to slow down and savor every moment. Whether that involves taking space for meditation, turning off your phone and being fully present with your kids, or cooking a meal from scratch, rather than ordering out. No matter how that idea of slowing down manifests for you, it’s something that can help us bring more peace to the current moment, AND allow us to enjoy each and every moment that this year has to offer!
And what better way to enjoy the moment than by indulging in a delicious dessert? Whether you make this delicious Paleo Strawberry Sugar Cookie Cake, or make some of my other favorite summertime recipes, like my Giant Lemon Poppyseed Cookie or my Oil-Free Paleo Raspberry Chocolate Chip Cookies, you are sure to find a sweet way to enjoy the fullest extent of the moment. 🙂
What You Need to Make the Perfect Summertime Cake Recipe
All you need are a few simple pantry staples to make this delicious sugar cookie cake!
- Coconut Flour: Coconut flour is soft, slightly sweet, and is the perfect grain-free flour to use in many different paleo recipes!
- Tapioca Flour: I use tapioca flour in a lot of my recipes, because it makes baked goods turn out nice and fluffy! If you can’t find tapioca flour, you can substitute for arrowroot flour or corn starch, as both will have the same result. Don’t be afraid to buy tapioca flour, thinking you won’t use it again— you will. It’s also such a great thickener for sauces and other paleo recipes!
- Baking Soda: A pinch of baking soda will help this cake rise!
- Spices: We’ll be using sea salt and cinnamon in this cake. Yum!
- Eggs: To make this cake rise, you will need eggs, and unfortunately they cannot be substituted for a flax egg. To my vegan friends, I’m sorry! But you can try my Best Ever Healthy Carrot Cake for a delicious, gluten-free and vegan-friendly cake option. 🙂
- Banana: Bananas not only add sweetness, but they also help this cake to maintain the perfect texture. Yum!
- Maple Syrup: Maple syrup adds a touch of natural sweetness without the refined sugars. It’s the perfect paleo-friendly ingredient!
- Almond Butter or Cashew Butter: You’ll need either almond butter or cashew butter to make this delicious cake!
- Non-Dairy Milk: Any non-dairy milk works well in this recipe! I use almond milk because it’s my favorite.
- Almond Extract: The key to making this cake taste like a sugar cookie? Almond extract. It truly makes baked goods taste like they’re fresh from the bakery. Don’t knock it until you try it!
- Vanilla Frosting: Pick your favorite vanilla frosting and use it in this recipe! I use the Simple Mills Vanilla Frosting to keep this recipe paleo-friendly.
- Strawberries: And, of course, a topping of sliced strawberries makes this cake absolutely perfect!
How to Make This Strawberry Vanilla Sugar Cookie Cake
Making this cake truly could not be easier! Simply start by preheating your oven to 350 F and line a 9×9 round cake pan OR 8×8 baking dish with parchment paper.
Next, combine the dry ingredients in a medium bowl and set aside.
Then, add all of the wet ingredients to a blender (including the bananas and eggs) and blend until smooth.
Pour the blender contents into the bowl with the dry ingredients and mix until fully combined. Then, pour the contents into your baking dish and bake for 22-23 minutes, or until a toothpick comes out clean.
Once done, let your cake cool completely. Then, top generously with your frosting and sliced strawberries, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Gayle McLeod
Ingredients
- ¾ Cup Coconut Flour
- ¼ Cup Tapioca Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Sea Salt
- 1 Teaspoon Cinnamon
- 3 Organic Pasture-Raised Eggs
- 1 Large Ripe Banana
- ½ Cup Maple Syrup
- ½ Cup Almond Butter or Cashew Butter
- ⅓ Cup Non-Dairy Milk
- 2 Teaspoons Almond Extract
For the Toppings:
- Simple Mills Vanilla Frosting
- Sliced Strawberries
Instructions
- Preheat oven to 350.
- Line a 9×9 round cake pan or 8×8 baking dish with parchment paper.
- You'll have to oil the inside so the parchment sticks.
- In a medium bowl, combine the dry ingredients and set aside.
- Next, in a blender, add all the wet ingredients, including the banana and eggs, and blend until smooth (about one minute).
- Pour blender contents into the bowl with dry ingredients.
- Stir well and then pour batter into your baking dish
- Bake 22-23 minutes.
- Let cool and then frost with your favorite vanilla frosting and sliced strawberries.
Recipe In Action
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What others are saying
This light and fluffy cake is such a balanced way to enjoy fresh strawberries. The cake has a hint of banana with a wonderful almond flavor balanced with the frosting and berries. I will definitely make this again.
I am so happy to hear that, Shannon! Thank you so much for making this recipe and for leaving such a kind review!