Gluten-Free Yellow Cake with Strawberry Lobster & Cream Cheese Frosting
A soft, buttery almond flour yellow cake topped with fluffy cream cheese frosting and a playful strawberry "lobster" decoration—perfect for special occasions or whenever you need a showstopping gluten-free dessert!
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
For best results, make sure all refrigerated ingredients are at room temperature before mixing.
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.
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.
Tried this recipe?Let us know how it was!