Gluten Free Strawberry Breakfast Cake

Gluten Free Strawberry Breakfast Cake

Gluten Free Strawberry Breakfast Cake

One day a few years ago, I gave my kids actual chocolate cake for breakfast. Once. As I recall, it was summer, I was inexplicably tired, I had almost nothing to eat (not even milk for cereal) other than some lingering chocolate cake on the counter. It’s also entirely possible that I had a refrigerator full of food and the kids caught me in a moment of temporary insanity, but I choose to remember it the first way. As you can imagine, they talk about that one day constantly. And they’ll talk about it to one another right in front of me (“remember that time mom gave us chocolate cake for breakfast?”), which I have to assume they think makes me more likely to do it again. They’re so very wrong. But this gluten free strawberry breakfast cake? Low in sugar (just 1/2 cup in the whole cake), low in fat (4 tablespoons butter total) and loaded with fresh strawberries—this they can have for breakfast.

Gluten Free Strawberry Breakfast Cake, Step by Step

Strawberries can be difficult to bake into a cake, as they’re so packed with moisture and they release it during baking. But somehow this cake handles the extra moisture with ease, without having to have anything at all done to them other than a quick wash and a rough chop. I’ve also made this cake with an equal number of fresh blueberries, and it’s delicious, too.

Gluten Free Strawberry Breakfast Cake

This is one amazing cake. Moist, tender and lightly sweet, and the batter is so easy to throw together that the 10-minute prep time in the instructions is really only true if you get distracted by something while you’re baking. Mom and kid approved!

Like this recipe?

Prep time: Cook time: Yield: 1 8-inch square cake


1 3/4 cups (245 g) all-purpose gluten free flour (I used my Better Than Cup4Cup flour)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup (100 g) sugar

4 tablespoons (56 g) unsalted butter, at room temperature

1/2 cup + 1 tablespoon (130 g) plain yogurt, at room temperature

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 1/4 cups fresh roughly chopped strawberries (from 8 to 10 strawberries that are washed, hulled, dried and chopped)


  • Preheat your oven to 350°F. Grease an 8-inch square baking pan, then line it with crisscrossed sheets of unbleached parchment paper, overhanging both sides of the pan. Set the pan aside.


  • Make the batter. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, yogurt and eggs, mixing to combine after each addition. The batter will be thick. Add 1 cup of the chopped strawberries and mix gently until the strawberries are evenly distributed throughout the dough, taking care not to crush the strawberries. Scrape the batter into the prepared pan and spread into an even layer with a wet spatula. Scatter the remaining 1/4 cup chopped strawberries over the top of the batter, pressing them gently into the batter.

  • Bake the cake. Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean and the top is very lightly golden brown (about 25 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before lifting out by the overhung parchment paper and placing on a wire rack to cool (peeling off the parchment from the bottom of the cake if possible). Allow to cool completely before slicing into 16 squares and serving.

  • Storage. The cake freezes really well. Just wrap the pieces tightly in freezer-safe wrap and freeze. Defrost at room temperature and then refresh in a 250°F toaster oven for a minute or two before serving.

  • Recipe adapted from my Lighter Gluten Free Blueberry Muffins. Concept from Alexandra’s Kitchen.


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Comments are closed.

  • Kim Roberts
    June 5, 2015 at 3:12 AM

    I made this last night as a birthday cake in a round cake tin for my boyfriends birthday. I think it went pretty well given that between two of us we ate half a cake! He likes his gluten free cakes fresh out of the oven best so we ate it while it was still warm and it was so yummy. Thanks for helping me to make me boyfriends birthday special.

  • AllieBoBallie
    June 3, 2015 at 1:06 PM

    I can’t view the recipe because the page keeps jumping to the add immediately above the comments section. I don’t know if I’m the only one who’s experiencing this, but I wanted to let you know it’s happening.

    • AllieBoBallie
      June 3, 2015 at 1:08 PM

      Well… now it’s fine. ::shrug:: Carry on!

  • Michelle
    June 2, 2015 at 9:01 AM

    when i weighed out my egg it only took one because 2 weighed to much, so should i use just one?

    • June 2, 2015 at 9:52 AM

      Michelle, you should use the proper weight, when weighing the eggs out of the shells. So if two is too much by more than a few grams, beat the eggs together and discard the excess or use it for another purpose (like scrambled eggs).

  • yvonne
    June 1, 2015 at 8:59 AM

    Thanks. Since I am overly sensitive with additives etc, I might try using Almond milk but cutting it down to 1/3 cup. We shall see. Again, THANKS!

  • yvonne
    May 31, 2015 at 11:37 AM

    Ok, I understand the use of almond milk for milk substitute, but could I use it as well for the yogurt in this recipe? If so, do I use less since it’s more liquid than yogurt? Thanks

    • June 1, 2015 at 8:45 AM

      Yvonne, you’d need to use a nondairy yogurt in place of the dairy yogurt. I haven’t tested that, but it should work fine.

  • Olivia Evans
    May 29, 2015 at 11:30 AM

    Just made little ones! So yummy! And not too sweet. Think I may have another couple for my dinner!

    • May 29, 2015 at 7:14 PM

      Adorable, Olivia! Thanks for the photo. Love it!

  • Mary Vandenbush Bankert
    May 29, 2015 at 9:28 AM

    I am allergic to yogurt and milk. Can you think of a substitute for that ingredient? Anything else that might work? I really want to try this. I have strawberries and they are so sweet right now.

    • John Lachett
      May 29, 2015 at 9:54 AM

      What do you typically use to replace yogurt or milk it in your non-dairy recipes? i’d start there. Nicole’s recipes are very forgiving when it comes to dairy milk. I use Almond milk quite frequently when it calls for milk (thats just what i have in the house). This works best in a quick bread recipe such as this one. I’ve never substituted a nondairy yogurt for dairy yougurt so you will have to play with the amounts and bake time and see how it comes out. In this recipe I would assume the yogurt is for both crumb and to provide additional acid for the baking powder so you need to take that into consideration too. For the butter you can try solid coconut shortening or “nature’s balance” which is vegan. Good luck!

  • Michelle
    May 29, 2015 at 8:47 AM

    I need to bring my Gma breakfast this weekend, and she would love this cute (but not too sweet) cake! Our local strawberries are done for the season, but I have a bunch of ollalieberries (like a boysen/blackberry cross) that I need to do something with, so I think I will try them in this. They are about as wet as strawberries, so hopefully they’ll work. That you!

    • May 29, 2015 at 9:11 AM

      Aw, Michelle, that would be perfectly lovely! Those berries sound so interesting. Wish I could get my hands on some!

      • Michelle
        May 29, 2015 at 1:37 PM

        I would gladly send you some (the vines cover two sections of our fence) but they would be mush by the time they arrived. If you are ever on this coast, come on by!

  • Terry
    May 29, 2015 at 8:37 AM

    This looks delicious. The reason it works for breakfast is that it’s not so much a cake as a quick bread. I just made similar recipes for Date Nut bread and Cranberry Nut bread. And I ate some for breakfast!

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