Sugar-Free Strawberry Cake with Mascarpone Frosting (Gluten-Free)

Looking for a delicious and healthy dessert with fresh strawberries to make on repeat all spring and summer? This sugar-free strawberry cake with mascarpone frosting is light and fluffy and has a naturally sweet and nutty, delicate flavor.

We love to portion this cake in tapas-size servings, making it a fun and delicious dessert for gatherings and parties. Not only this cake is gluten-free, lectin-free, and sugar-free, but it is also low-carb.

Why we love this strawberry cake:

1. It won’t derail your healthy lifestyle: Made with fresh organic strawberries, tigernut flour and almond flour, and pasture-raised eggs, this cake is packed with vitamins, antioxidants, fiber, and protein, and it’s a healthy sweet treat.
2. Gluten-free: If you have celiac disease or gluten sensitivity, you can enjoy this cake without worrying about gluten.
3. Lectin-free: Lectins are plant-based proteins that can cause inflammation and digestive issues in some people. For us following a lectin-free diet, this cake is the perfect treat!
4. Sugar-free: This cake is sweetened with a minimal quantity (1 tablespoon) of sweeteners like monk fruit, stevia, or inulin, which don’t cause blood sugar spikes like refined sugar does. There isn’t much need for a sweetener because tiger nut flour and strawberries are naturally sweet.
5. Low-carb: Unlike traditional cakes that are high in carbohydrates, this cake is low-carb, making it a great dessert option for those following a low-carb or ketogenic diet.
6. Delicious taste: Despite being free from gluten, lectins, sugar, and carbs, this cake is still incredibly delicious, with a moist and fluffy texture and a sweet strawberry flavor. The toasted coriander seeds and strawberry combo impart this cake a delicate, nutty, and sweet flavor, with a hint of spice.
7. Easy to make: This cake is simple to prepare and requires no complicated ingredients or techniques.
8. Perfect for gatherings: Whether you’re hosting a party or bringing a dessert to a potluck, this cake will impress your guests and is a great way to show off your gluten-free baking skills.

Ingredients to make this gluten-free strawberry cake

While this recipe has a frosting made with mascarpone cheese and sour cream, you can use coconut whipping cream for a dairy-free version.

While many gluten-free cake recipes rely on a gluten-free flour blend that is premade, I don’t recommend that. Firstly, most of those blends are made with tapioca starch, rice starch, potato starch, and corn flour. They are super heavy in starch and a glycemic bomb. So you think you are being healthy by avoiding gluten, but in fact, you are sending your blood sugar to the sky.

DRY INGREDIENTS:

• 1/2 cup tigernut flour (pressed down)
• 1/2 cup almond flour (pressed down)
• 3 tablespoons tapioca flour
• 1 teaspoon baking powder
• pinch of salt

WET INGREDIENTS:

• 1 teaspoon coriander seeds
• 4 pastured raised eggs (separate yolks from whites)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sweetener (use your favorite granulated sweetener)
• 1 teaspoon vanilla extract
• zest of one organic lemon
• 3/4 cup chopped strawberries

FROSTING and TOPPINGS:

• 200 grams Italian mascarpone
• 3 tablespoons organic sour cream (or Jersey/A2)
• 1 teaspoon vanilla extract
• Optional: 1 teaspoon natural sweetener (inulin, monk fruit, etc)
• zest of one organic lemon or a dash of lemon extract
• about 1/2 cup chopped strawberries
• Optional: ground toasted walnuts

Please ensure the flours are measured by pressing them down into the measuring cup.

NOTE on sweetness: If your taste buds are not used to less sweet desserts, add one or two extra tablespoons of a non-caloric, natural sweetener like monk fruit or allulose.

How to make this easy sugar-free strawberry cake recipe

Before I detail the process of making this cake, I want to highlight a few things. Please don’t skip sifting the flour; it is very important for the texture of this cake.

Also, follow exactly the technique for mixing the batter by adding the flour and the egg white gradually and alternating. This way, the process will be smooth, and you will get the fluffy batter we need for this cake.

While you can adapt this cake with other flavors, please try the toasted coriander version. The combination of strawberries and toasted coriander seeds is so delicate and will make this cake truly special.

Now, this is the process, step by step:

• Preheat the oven to 350F / 180C and prepare a 20cm x 20cm / 7.8 inch x 7.8 inch (or something similar) metal baking dish. Lightly oil it and line it with parchment paper.
• Mix well all the dry ingredients in a bowl.
• Toast the coriander seeds in a saucepan on medium-high heat until they become fragrant. Grind them in a mortar and pestle.
• Separate the eggs, adding the yolks to a larger bowl and the whites to a smaller bowl.
• In a large mixing bowl, beat the egg yolks with the sweetener, vanilla, and 1/2 teaspoon of ground coriander, until they become fluffy and creamy (use an electric mixer). Add the olive oil and continue to beat them for a little bit until all is incorporated and creamy.
• Beat the egg whites until they form stiff peaks.

• Now, you will start incorporating the flour and the egg whites, gradually and alternating, into the egg yolk mixture. The flour needs to be sifted, so make sure to use a sifter when you add the flour. Start with some flour, incorporate it with a spatula, then add some of the egg whites, then continue with the flour, and so on, until you have incorporated all the ingredients. The last addition will be egg whites. The mixing here is minimal; just fold gently. You will get a fluffy, airy, pourable batter.
• Dust the chopped strawberries with a little bit of tapioca flour, then add them to the cake batter and gently fold them so they are evenly distributed.

• Pour the batter into the baking dish and bake for 35 minutes. The cake will not be soft to the touch; it will get golden brown on top. To check if it’s done, you can insert a toothpick in the center. If the toothpick comes out clean, it is done.
• In the meantime, you can prepare the frosting. Beat the mascarpone cheese with sour cream, sweetener if using (I don’t), vanilla, and the lemon zest or lemon extract until it’s thick (use an electric mixer). Refrigerate until the cake is ready and completely cold.

• When the cake is ready, let it rest on a cooling rack until completely cooled. I like to slice and remove the edges to see the beautiful texture of the cake on all sides, but it’s not a must. If you make it for a gathering or to impress guests, I recommend this step.
• Frosting the cake is easy. Spread the mascarpone or coconut frosting on top, then portion it into small squares. From the dimensions I had, I got 36 small tapas-style cakes. Decorate each cake with chopped strawberries and ground toasted walnuts if using.
• To store this cake, place it on a platter and cover it with plastic wrap; it will stay fresh and moist in the refrigerator for up to three days.

How to serve this sugar-free strawberry cake

This cake is perfect as a dessert, and it’s such a great sweet treat for parties and gatherings.

It can be made in advance, as it stays fluffy and moist even after 2 or 3 days in the refrigerator. Eventually, you can make the cake in advance and the frosting on the day of the event.

While I love the little bite-size squares, you can portion this cake any way you like. You can even make it as a round cake. I hope you enjoy this gluten-free strawberry cake as much as we do!

More sugar-free dessert recipes

This recipe is part of our 30+ Healthy Sugar-Free Dessert Recipes round-up. Check it out for a selection of my favorite sugar-free sweet treats that are also gluten-free and lectin-free.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Sugar-Free Strawberry Cake with Mascarpone Frosting (Gluten-Free)

(4 votes, average: 5.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 9

Prep Time: 20 minutes – Cooking Time: 35 minutes

Looking for a delicious and healthy dessert with fresh strawberries to make on repeat all spring and summer? This sugar-free strawberry cake with mascarpone frosting is light and fluffy and has a naturally sweet and nutty, delicate flavor. We love to portion this cake in tapas-size servings, making it a fun and delicious dessert for gatherings and parties. Not only this cake is gluten-free, lectin-free, and sugar-free, but it is also low-carb.

Ingredients

• DRY INGREDIENTS:
• 1/2 cup tigernut flour (pressed down)
• 1/2 cup almond flour (pressed down)
• 3 tablespoons tapioca flour
• 1 teaspoon baking powder
• pinch of salt
• WET INGREDIENTS:
• 1 teaspoon coriander seeds
• 4 pastured raised eggs (separate yolks from whites)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sweetener (use your favorite granulated sweetener)
• 1 teaspoon vanilla extract
• zest of one organic lemon
• 3/4 cup chopped strawberries
• FROSTING and TOPPINGS:
• 200 grams Italian mascarpone
• 3 tablespoons organic sour cream (or Jersey/A2)
• 1 teaspoon vanilla extract
• Optional: 1 teaspoon sweetener (inulin, monk fruit, etc)
• zest of one organic lemon or a dash of lemon extract
• about 1/2 cup chopped strawberries
• Optional: ground toasted walnuts

Instructions

1

Preheat the oven to 350F / 180C and prepare a 20cm x 20cm / 7.8 inch x 7.8 inch (or something similar) metal baking dish. Lightly oil it and line it with parchment paper.

2

Mix well all the dry ingredients in a bowl.

3

Toast the coriander seeds in a saucepan on medium-high heat until they become fragrant. Grind them in a mortar and pestle.

4

Separate the eggs, adding the yolks to a larger bowl and the whites to a smaller bowl.

5

In a large mixing bowl, beat the egg yolks with the sweetener, vanilla, and 1/2 teaspoon of ground coriander, until they become fluffy and creamy (use an electric mixer). Add the olive oil and continue to beat them for a little bit until all is incorporated and creamy.

6

Beat the egg whites until they form stiff peaks.

7

Now, you will start incorporating the flour and the egg whites, gradually and alternating, into the egg yolk mixture. The flour needs to be sifted, so make sure to use a sifter when you add the flour. Start with some flour, incorporate it with a spatula, then add some of the egg whites, then continue with the flour, and so on, until you have incorporated all the ingredients. The last addition will be egg whites. The mixing here is minimal, just fold gently. You will get a fluffy, airy, pourable batter.

8

Dust the chopped strawberries with a little bit of tapioca flour, then add them to the batter and gently fold them so they are evenly distributed. Pour the batter into the baking dish and bake for 35 minutes. The cake will not be soft to the touch; it will get golden brown on top. To check if it's done, you can insert a toothpick in the center. If the toothpick comes out clean, it is done.

9

In the meantime, you can prepare the frosting. Simply beat the mascarpone cheese with the sour cream, sweetener if using (I don't), vanilla, and the lemon zest or lemon extract, until it's thick (use an electric mixer). Refrigerate until the cake is ready and completely cold.

10

When the cake is ready, let it rest on a cooling rack until completely cold. I like to slice and remove the edges to see the beautiful texture of the cakes on all sides, but it's not a must. If you make it for a gathering or to impress guests, I recommend this step.

11

Spread the frosting on top, then portion it into small squares. From the dimensions I had, I got 36 small tapas-style cakes. Decorate each cake with chopped strawberries and ground toasted walnuts if using.

Notes

NOTE: for a dairy-free frosting, use coconut whipping cream.