Strawberry Almond Milk Coffee Cake is a perfect option for anyone looking to avoid dairy (but 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!
Being a personal chef, I am used to working with a wide variety of ingredients for a varied group of people. 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 summarily rejected by my milk loving toddler.
So what is a girl to do? Cook and bake with them of course! It was either that or throw them away as I tend to avoid drinking calories (notable exceptions being my morning cup of coffee!) and my husband was unenthusiastic about the new milks. We had unsweetened almond milk, sweetened almond milk, almond vanilla milk and a variety of soy/rice/cashew milks.
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 have 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!
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 bundt pan.
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.
- 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 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
- 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.
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.
Thanks for your insight, Siri!
Hi! Is it ok to use nsweetened almond milk too?
Cant wait to try it!
It may make it REALLY sweet but if you like that then I say enjoy!
It looks so beautiful.
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?
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.
This cake reminds me of Strawberry Shortcake as a kid! I say yes to bringing back the yummy memories!
I have a lot of sweets that bring back childhood memories too! It’s a delicious way to reminisce!
This looks amazing! I love the flavours and I actually have a container of alanine milk at home I’m looking to use!
That cake looks divine! I haven’t tried baking with almond milk, but I will definitely use it after reading this.
Strawberry-based desserts are among my most favorite and this looks delicious!
This looks delicious. Anything with almond milk and strawberry sounds good to me.
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.
I hope you love it!
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.
Hope you love it!
That looks good, I want to eat it right up!
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
I hadn’t before I found myself with a giant box of it with two sips missing either! Haha.
Wow! I would love to make one of these. Those strawberries are just hard to resist!
That looks great! I wouldn’t have guessed that it was dairy free, either, until reading the post!
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.
It gives the most wonderful hint of scent and flavor, it is amazing!
I love almond milk. I love using it in recipes. This just looks so delicious!
This recipe is awesome! She absolutely perfected this recipe and it is great for parties.
This looks outstanding! I need to make this for the family! They would love (if I choose to share it with them LOL)
It can be hard to share, haha!
That looks fantastic! I so would eat this for breakfast or dessert! Strawberries are my favorite!
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. 😉
Yes! So many wonderful options out there!
I have never tried almond milk in a cake before…. But this looks amazing, I am sure it is sweet and delicious.
Thanks Susan! It was a wonderful substitution!
If you could ship one of these up to Boston the next time you make one, that would be great 🙂
I’ll see what I can do 😉
This cake looks delicious! Strawberry cake is always my favorite!
Thanks! The fresh strawberries on top really add a great flavor!
That looks so good! This is one of the best desserts I’ve seen in a while. I can’t wait to try this.
Aww thanks Dawn!
That looks delicious. Strawberry has always been my favorite flavor in any sweet threat!
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)
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 🙂