Strawberry Breakfast Cake (Vegan, Gluten-Free)

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Strawberry Breakfast Cake (Vegan, Gluten-Free)

If you are looking for the perfect Strawberry Breakfast Cake, look no further this recipe is for you! It is not only healthy but it is so delicious with no refined sugars and oil and it is made from gluten-free oat and almond flour.

Strawberry Breakfast Cake

When it comes to spring I try to enjoy all the yummy fresh berries I can get my hands on. There are plenty of fresh strawberries here in Florida and they are so ripe and juicy.

It must be the Florida sun, I live a couple of hours away from Plant City Florida and they are nationally known for producing some of the best-tasting strawberries in the country. As a matter of fact, we have been enjoying fresh strawberries all winter long, from December through to April.

Strawberry Breakfast Cake

I made some Strawberry Protein Pancakes with a batch and they were so delicious that I’m now planning to make another batch of my Strawberry Oat Bars soon.

This Strawberry Breakfast Cake is so moist with just the right texture. I used maple syrup to sweeten it but you could substitute with coconut sugar and reduce the amount of liquid. I used gluten-free oat flour (I blend mine in a high-speed blender) and almond flour (Bob’s Red Mills). 

Strawberry Breakfast Cake

I added strawberry pieces for a surprising burst of strawberry flavor in every bite. I decided to top the cake with a creamy strawberry frosting.

To make the frosting, I used cashews but I have also used almond flour, you will just have to process longer in a food processor.  Enjoy this cake for breakfast lunch or supper!



    (Per 100g)
    • Energy: 171 kcal / 715 kJ
    • Fat: 7 g
    • Protein: 4 g
    • Carbs: 25 g

    Cooking Time

    • Preparation: 15 min
    • Cooking: 30 min
    • Ready in: 50 min
    • For:
    • 15 serving


    Breakfast Cake



    1. Preheat oven 350 degrees F. Line an 8x8 baking pan with parchment paper and lightly grease, set aside.
    2. In a large bowl, combine, oat flour, almond flour, chia seeds, baking powder and salt.
    3. Stir in maple syrup, almond milk, vanilla, almond extract and lemon zest until fully combined.
    4. Fold in strawberries. Bake for 40 minutes or until fork inserted comes out clean.
    5. Cool completely before adding frosting.
    6. Drain and rinse cashews, process in a high-speed blender, periodically scraping down the sides of the blender.
    7. Add maple syrup, almond milk, 1/4 cup strawberries, vanilla and lemon juice and process on and off, scraping down sides until frosting is soft and creamy, about 5 minutes.
    8. Transfer to a bowl and stir in fresh diced strawberries. Serve immediately!


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    Strawberry Breakfast Cake

    Recipe author's Gravatar image

    Michelle Blackwood, RN

    Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

    Please Leave a Comment and a Rating

    Rate this recipe

    1. Amanda Greene
      March 15, 2019

      Is there a substitute for the chia seeds? I am interested but do not have that ingredient. Looks great otherwise

      • Michelle Blackwood
        March 16, 2019

        Amanda, ground flaxseed will work, the golden type is great.

    2. Quesa Jones
      January 20, 2019

      Delightful cake! Texture and taste was delicious. I would never have imagined I could produce a yummy, healthy cake from scratch at home in such a short time.

      You truly have a gift for creating tasty and healthy dishes that even an amateur can create at home. So thankful I found your website :) You have integrated diverse flavors and textures into our vegan household of both the savory and sweet variety.

      THANK YOU!

      • Michelle Blackwood
        January 20, 2019

        Quesa, I’m so thankful for your feedback, it is so encouraging. I’m so happy you enjoyed it.

    3. Janet
      April 20, 2018

      Ok I tried this receipe and the cake part came out pretty good but for me the next time I would put a little more maple syrup to sweetened more. However, the frosting came out looking brownish I think the vanilla did it. My frosting was not looking creamy white like yours. So next time I leave our the vanilla. Could I use the almond extract in frosting mixture instead? Still great receipe!! I so happy to see a Jamaican with such an awesome blog with lots if pure delicious goodness LOL!!

      • Michelle Blackwood
        April 21, 2018

        Hello Janet, thank you so much for your compliment. I would definitely adjust the sweetener to preference. Here in Florida its strawberry season and our strawberries are very sweet so I find that the recipe was fine. For vanilla, I use the clear vanilla that doesn’t have alcohol, it is sold by Frontier, almond extract is great by itself or combined with vanilla in the frosting. Thank you so much for your feedback.

        • Janet
          April 24, 2018

          Thanks for the tip with the vanilla!

          • Michelle Blackwood
            April 25, 2018

            You are welcome Janet.

            • Lida
              August 28, 2019

              Hi, could any fruit be used in place of strawberries ?

            • Michelle Blackwood
              August 28, 2019

              That’s a great question, I only tried it with strawberries but I bet chopped apples would taste great.

    4. Denise
      February 9, 2018

      I love this recipe because it is oil free yet the texture is great. It gets moister as it the frosting soaks in the breakfast cake.

    5. Moalyne
      April 29, 2017

      Do I need the chia seeds in the recipe? I noticed you didn’t specify ground chia seeds which leads me to believe they are whole. Can I leave them out or is it necessary for the structure of the cake? (I don’t like whole chia seeds) :)

      • Michelle Blackwood
        April 30, 2017

        I used whole chia seeds, you can substitute with ground flaxseeds. For chia seeds, you don’t need to blend as you do for flaxseeds.