Iced Strawberry Almond Milk Cake

by Sabrina Snyder

Last Update:

53 Comments

5 from 8 votes
8 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Ice Strawberry Almond Milk Cake is a soft, dreamy delight with fluffy layers and sweet, creamy icing. Light, nutty, and perfectly refreshing!

Sabrina’s Iced Strawberry Almond Milk Cake Recipe

Strawberry Almond Milk Coffee Cake is a perfect option for anyone looking to avoid dairy (but it was also enjoyed by a large group of people who didn’t even realize it was dairy-free!). Easy to make, tender crumb, and delicious strawberries with crunchy almonds, this coffee cake is a perfect breakfast treat!

Recipe Card

Dinner, then Dessert

Iced Strawberry Almond Milk Cake Recipe

Iced Strawberry Almond Milk Cake is a soft, dreamy delight with fluffy layers and sweet, creamy icing. Light, nutty, and perfectly refreshing!
Yield 8 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
strawberry cake with a berry topping and frosting.
PrintRate

Ingredients
 

  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter , cut into cubes
  • 1 cup Almond Milk , Sweetened regular or vanilla
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups diced strawberries
  • 1/4 cup sliced almonds
  • 1-2 tablespoons almond milk
  • 2 cups powdered sugar
  • 1/2 teaspoon almond extract , optional

Instructions

  • Preheat oven to 350 degrees.
  • Spray baking spray in a springform pan.
  • In a stand mixer add flour, sugar, baking powder, baking soda, cinnamon, and salt.
  • Pulse for a couple of seconds to combine.
  • Add in the butter and turn on the mixer until the butter resembles crumbs.
  • Add in the almond milk, eggs and vanilla and mix until just combined.
  • Fold in most of the strawberries, reserving some for the top of the cake.
  • Pour into springform pan and top with remaining strawberries and sliced almonds.
  • Bake for 50-55 minutes or until the cake springs back up when pressed.
  • Add the powdered sugar to a small bowl, whisk with almond milk until it reaches a thick cinnamon roll glaze consistency. If you want extra almond flavor you can also add ½ teaspoon of almond extract.

Notes

*For this recipe to be completely dairy-free, you can substitute margarine or vegetable oil for the butter.

Nutrition

Calories: 434kcal | Carbohydrates: 95g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 284mg | Potassium: 134mg | Fiber: 2g | Sugar: 69g | Vitamin A: 75IU | Vitamin C: 21mg | Calcium: 112mg | Iron: 2mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Table of contents

Back to Table of Contents

About this Recipe

As a personal chef, I am accustomed to working with a diverse range of ingredients for a varied group of clients. Whether it is chik’n (which I loathe but love the family I used to use it for, Hi Shosh and Barbara!) or gluten-free ingredients, I have learned to adapt. Recently, my oldest had to cut out dairy, so we started experimenting with non-dairy milks. My fridge looked like a grocery store, 10 different milk alternatives, all rejected by my milk-loving toddler.

So what is a girl to do? Cook and bake with them, of course! The almond milk has actually become a welcome addition to my baking. The hint of almond flavor it adds to the cakes and cookies I’ve made has been fantastic! Even if this experiment hasn’t converted us into non-dairy milk drinkers, it has definitely become a new option for me in baking!

Chef’s Note: Cake Pan

You can use any cake pan you would like for this recipe, but I am partial to Springform pans or cast-iron skillets for coffee cakes. Since I am not baking a multi-layer cake, it works well and looks beautiful. That being said, I would even make this cake in a bundt pan.

More Delicious Cakes

Strawberry cake with fresh sliced strawberries and title at the bottom

These photos were in a previous version of this post

batter for strawberry cake
cake pan with strawberry batter
slice of strawberry cake on platter
slice of strawberry cake topped with strawberries on plate
Collage of strawberry cake with title at the center

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Super yummy. I would add to dice the strawberries small, leave for 15 minutes to accumulate juices, definitely use the almond extract in the icing, and my bake time was 55 minutes. Really a yummy recipe.

    Reply

  3. I’m confused about this recipe… you say in the notes that it is dairy-free but it has a stick of butter in it?

    Reply

    1. Sorry, I meant to say in the notes that you can use margarine or vegetable oil instead of the butter. I also like to use rice bran oil from time to time.

      Reply

  4. This cake reminds me of Strawberry Shortcake as a kid! I say yes to bringing back the yummy memories!

    Reply

  5. This looks amazing! I love the flavours and I actually have a container of alanine milk at home I’m looking to use!

    Reply

  6. That cake looks divine! I haven’t tried baking with almond milk, but I will definitely use it after reading this.

    Reply

  9. I enjoy baking with my kids. We have a baking day every Sunday. We bake all the treats we want for the week. I will have to add this recipe to the list.

    Reply

  10. Strawberry Almond Milk Coffee Cake looks so delicious and easy to make. I love to bake and try new recipes. I will have to try this on the weekend.

    Reply

  12. I just got a bottle of almond milk for shakes a bit ago and since then have been in love with it. Though I have to say that I never thought of baking with it. Great idea… Thanks for sharing

    Reply

  14. That looks great! I wouldn’t have guessed that it was dairy free, either, until reading the post!

    Reply

  15. I just love strawberries and I do not bake enough with them. I have never used almond milk when I bake. I need to try it.

    Reply

  18. This looks outstanding! I need to make this for the family! They would love (if I choose to share it with them LOL)

    Reply

  20. LOVE this. My daughter is gluten-free and dairy-free so it has made for some interesting nut milk experiments in the kitchen! It’s amazing how many more options are out there now – some better than others. 😉

    Reply

  21. I have never tried almond milk in a cake before…. But this looks amazing, I am sure it is sweet and delicious.

    Reply

  22. If you could ship one of these up to Boston the next time you make one, that would be great 🙂

    Reply

  26. That looks yummy! I love coffee cake. Glad to hear the almond milk worked. Let me know if you try it in the NY crumb cake (in your spare time, of course)

    Reply

    1. The almond milk was a hit in baking, not so much on the toddler front. I’ll see if I can give it a shot with the NY Crumb Cake sometime soon 🙂

      Reply