Citrus Cake with Strawberries and Cardamom Coconut Cream

By Alison Carroll

A pound-like GF cake with a ton of citrus zest and olive oil topped with vegan coconut whipped cream. Recipe developed for Camille Styles, image by Michelle Nash.


  • 3 tbsp citrus zest
  • 1 cup sugar
  • 1 stick room temp. butter
  • 1 tsp vanilla extract
  • 3 eggs
  • ¼ cup olive oil
  • ¼ cup yogurt, I used coconut
  • Pinch of salt
  • 1 cup almond flour
  • 1 cup AP GF flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Strawberries, trimmed and quartered
  • Extra sugar
  • 2 cans coconut cream, full fat
  • Powdered sugar
  • Cardamom powder


  1. The night before, put the cans of coconut cream in the fridge overnight so the fat on the surface solidifies and is cold.
  2. Heat oven to 350. Start with hulling the strawberries with a heavy pinch or two of sugar in a bowl on the counter, this will draw out juices and make them soft and flavorful.
  3. Next, start zesting the citrus. I used a blood orange, a pomelo grapefruit, a tangerine and a meyer lemon. Any citrus works! But I would use a grapefruit or lemon in the mix for the tartness.
  4. Add the zest to the sugar and massage with your fingers for a few minutes – it’ll stain the sugar the color of the citrus and really bring out the oils from the zest, amplifying the flavor. And it’s a nice thing to spend a few minutes doing. You’ll wonder why you haven't been doing this all along, and what other things could you apply zesty sugar too? Pancakes? Toast? Oats? Yes! But I’m getting off topic…
  5. So in a bowl of a standing mixer (or with a bowl with a whisk), cream the butter and sugar together until smooth. Add the eggs, one at a time and whisk so the batter is shiny.
  6. Add the olive oil, vanilla extract, and yogurt and stir to combine.
  7. Add in the flours and baking sodas and powders. If I were a proper baker, I’d tell you to mix them first to ensure they are well combined, but I’m not that kinda baker and this isn’t that kinda cake so just give it a little extra whisking.
  8. Pour into a greased loaf pan and bake for 45 minutes or until done with tester in the center. Cool in the pan.

Let’s make some icing, it’s delicious and vegan!

  1. Take the fat from those cans of coconut, you won’t need the liquid so save for something else.
  2. Add a pinch of cardamom and start with two tbsp powdered sugar and whisk away. An easier job for an electric mixer if you have it.
  3. Taste once it starts setting and adjust the sugar. I don’t like mine too sweet, but you do you. Keep going until it's a fluffy whipped cream.
  4. Take the cake from the pan, top with cream and spoon over the juicy strawberries and serve.
Olive Oil
Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2022 harvest oil is a blend of Arbequina, Favalosa and Tuscan olives hand-picked from the groves in Lake County, CA and pressed within hours of harvest by a master miller.

Meet Alison Carroll

Alison Carroll is the co-founder of Wonder Valley and lives between the high desert of Joshua Tree, California and a small island in Maine with her husband and partner, Jay. She has worked previously as the marketing director for the California Olive Oil Council and has apprenticed cooking in restaurants in Los Angeles, Barcelona and Philadelphia.

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