Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
A gluten free fluffy and fruity cake suitable for any occasion
  • Wet ingredients:
  • ½ cup melted organic coconut oil
  • 1 cup coconut palm sugar
  • 1 cup plain Greek yogurt (fat free)
  • 2 eggs
  • 2 tablespoons Amaretto (I used Disaronno)
  • Dry Ingredients:
  • 2 cups gluten free oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 cups diced fresh strawberries
  1. Preheat oven to 350°F and lightly spray a round cake dish with coconut oil
  2. In a large bowl, stir together dry ingredients and set aside.
  3. In another bowl, whisk together the eggs and coconut sugar until thick and fluffy. Using a wooden spoon, stir in the melted coconut oil and amaretto. Add the flour mixture in 3 additions, altering with the yogurt and beginning and ending with the flour. Stir until smooth. Your batter might be a little fluffy but that is expected.
  4. Using a spatula or a spoon, fold in the diced strawberries. Pour the batter into the prepared baking dish and smooth the top with the spatula. Bake for 50-60 minutes, or until it passes the toothpick test.
  5. When ready, transfer the pan to a wire rack and let it cool completely, about 10 minutes. Top with toppings of choice. Enjoy!
Nutrition Information
Serving size: 1 Slice; Calories: 115; Fat: 6.5g; Carbohydrates: 22g; Sugar: 16g; Protein: 2.5g
Recipe by My Digital Kitchen at