After testing this recipe 12 times and failing, I've finally perfected the ultimate gluten-free yellow cake. As someone who's been gluten-free for 10+ years and a future registered dietitian, I can confidently say this is the BEST gluten-free cake I've ever created. The secret? A precise combination of almond flour and a touch of gluten-free all-purpose flour for structure, plus using maple syrup as a natural sweetener to create that perfectly moist, tender crumb that's often missing in gluten-free baking.
But what truly makes this cake special is the playful strawberry "lobster" decoration—a creative touch that transforms a simple cake into a showstopping dessert that kids and adults alike will love. Whether you're looking for a show-stopping birthday cake or a delightful summer dessert, this recipe delivers both stunning presentation and incredible flavor.
Craving more delicious gluten-free treats? Check out my 3-Ingredient Strawberry Frozen Yogurt for a quick and refreshing dessert option!
Why You'll Love This Recipe
This gluten-free yellow cake isn't just another recipe—it's the result of countless hours of testing and perfecting. Here's why you'll fall in love with it:
- Perfect Texture: Achieving that elusive soft, moist crumb that rivals traditional cake is challenging with gluten-free baking, but this recipe nails it!
- Simple Ingredients: No complicated or hard-to-find ingredients—just wholesome staples you likely already have in your pantry.
- Creative Presentation: The strawberry "lobster" decoration adds a whimsical touch that makes this cake perfect for special occasions.
- Versatile Base: Once you master this yellow cake recipe, you can customize it endless ways with different frostings and toppings.
- Naturally Sweetened: Uses maple syrup or honey instead of refined sugar for a more complex flavor profile.
Need an easy dinner recipe before dessert? Try my Buffalo Breaded Chicken with Celery Slaw for a delicious and satisfying meal!
Equipment
- 8x8 inch cake pan or two 6-inch round pans: The perfect size for this recipe, allowing for even baking and proper rise.
- Parchment paper: Essential for easy cake removal without sticking—don't skip this step!
- Stand mixer or hand mixer: While you can mix by hand, an electric mixer ensures the proper aeration of the batter for a lighter texture.
- Fine mesh sieve: Helps remove lumps from dry ingredients for a smoother batter.
- Rubber spatula: Perfect for gently folding ingredients together without deflating the air incorporated during mixing.
- Offset spatula: Makes frosting your cake much easier and gives a smoother finish.
- Paring knife: Needed for creating the strawberry "lobster" decoration.
Ingredients for the Yellow Cake
- 2 cups almond flour
- ¼ cup gluten-free all-purpose flour (optional, for structure)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ⅓ cup maple syrup or honey
- ¼ cup unsalted butter, melted
- ¼ cup milk (dairy or non-dairy)
- 1 ½ teaspoon vanilla extract
Ingredients for the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredients for the Strawberry Lobster Topper
- 6–8 large strawberries, hulled
Instructions
For the Yellow Cake:
- Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper or grease well.
- In a large bowl, whisk together almond flour, gluten-free flour, baking powder, and salt until well combined.
- In a separate bowl, whisk eggs, maple syrup, melted butter, milk, and vanilla until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack before frosting.
For the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter until smooth and fluffy, about 2-3 minutes.
- Add powdered sugar, vanilla, and salt. Beat again until light and spreadable.
- If the frosting is too soft, refrigerate for 15-20 minutes before using.
For the Strawberry "Lobster":
- Select a large strawberry for the lobster body and slice it thinly.
- Use a sharp paring knife to cut the strawberry slices into a lobster shape, using one large piece for the body and two smaller slices for claws.
- Arrange your "lobster" artfully on top of the frosted cake.
Assembly:
- Once the cake is completely cooled, spread a thick layer of cream cheese frosting over the top.
- Place your strawberry "lobster" creation on top of the frosted cake.
- For additional decoration, you can add small strawberry slices around the cake.
Looking for a hearty and comforting dinner? My White Bean and Bacon Soup is perfect for chilly evenings!
Expert Tips
- Room temperature ingredients: For the best texture, ensure your eggs, butter, and milk are at room temperature before mixing.
- Don't overmix: Stir the batter just until ingredients are combined to avoid a dense cake.
- Check for doneness early: Gluten-free cakes can sometimes bake faster than traditional cakes, so start checking at the 22-minute mark.
- Cool completely: Patience is key! Allow the cake to cool completely before applying frosting to prevent melting.
- Chill the frosting: If your cream cheese frosting feels too soft, refrigerate it for 15-20 minutes to firm up before decorating.
- Strawberry selection: Choose firm, ripe strawberries with vibrant color for the best presentation.
- Make ahead option: The cake can be baked a day in advance and stored in an airtight container at room temperature. The frosting can also be prepared ahead and refrigerated.
Variations
- Lemon twist: Add lemon zest to the batter and a splash of lemon juice to the frosting for a refreshing citrus variation.
- Chocolate version: Substitute ¼ cup of the almond flour with cocoa powder for a chocolate cake base.
- Berry-filled: Add a layer of sliced strawberries between cake layers for a fruity surprise.
- Coconut addition: Mix in ½ cup of unsweetened shredded coconut to the batter for tropical flavor and texture.
- Dairy-free option: Use coconut oil instead of butter, non-dairy milk, and dairy-free cream cheese alternative for the frosting.
FAQ
Yes! While the almond flour gives this cake its moist, tender texture, you can experiment with other gluten-free flour blends. Just note that the texture and flavor may vary slightly.
Store covered in the refrigerator for up to 3 days. Allow to come to room temperature for about 30 minutes before serving for the best flavor and texture.
Absolutely! You can bake the cake layers 1-2 days ahead and store them wrapped tightly in plastic wrap at room temperature. The frosting can be made 1 day ahead and stored in the refrigerator. Bring to room temperature and re-whip before using.
Yes, the unfrosted cake layers freeze beautifully for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before frosting and decorating.
Definitely! This recipe will make approximately 12 cupcakes. Reduce baking time to 18-22 minutes or until a toothpick inserted comes out clean.
Gluten-Free Yellow Cake with Strawberry Lobster & Cream Cheese Frosting
Ingredients
For the Yellow Cake:
- 2 cups almond flour
- ¼ cup gluten-free all-purpose flour optional, for structure
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ⅓ cup maple syrup or honey
- ¼ cup unsalted butter melted
- ¼ cup milk dairy or non-dairy
- 1 ½ teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Strawberry Lobster:
- 6 –8 large strawberries hulled
Instructions
- Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper.
- In a large bowl, whisk almond flour, gluten-free flour, baking powder, and salt.
- In a separate bowl, whisk eggs, maple syrup, melted butter, milk, and vanilla.
- Pour wet ingredients into dry and mix until just combined.
- Pour batter into the prepared pan and bake for 25–30 minutes until golden and a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salt. Beat again until light and spreadable.
- Spread frosting over cooled cake.
- Create strawberry "lobster" by slicing strawberries and arranging in lobster shape on top of the cake.
Notes
Don't overmix the batter to ensure a light, tender crumb.
Allow cake to cool completely before frosting to prevent melting.
For a firmer frosting, refrigerate for 15-20 minutes before spreading.
Choose bright red, firm strawberries for the best visual presentation.
