Gluten Free Strawberry Cake
Ingredients
The Cake
-
14
ounces
strawberries, sliced (about 3 cups)
-
2 ¼
cups
gluten free 1:1 flour
-
2
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
¾
teaspoon
kosher salt
-
½
cup
softened butter or avocado/coconut oil
-
1 ¼
cups
fine raw sugar
-
3
large
eggs, room temperature
-
1 ½
teaspoons
vanilla extract
-
1
cup
non-dairy milk or full fat milk/cream
-
¼
teaspoon
optional strawberry extract and/or natural food dye
The Frosting
-
1
cup
butter, slightly softened
-
2
cups
powdered sugar or powdered sugar substitute
-
1
teaspoon
pure vanilla extract
-
3 to 4
Tablespoons
strawberry reduction
-
optional
strawberry extract and/or natural food dye
Instructions
- Purée the strawberries and cook them in a saucepan until reduced.
- Preheat the oven and prepare two 8-inch cake pans.
- Whisk together the dry ingredients in one bowl.
- In another bowl, beat the butter until smooth, then add sugar and mix until fluffy.
- Add eggs and vanilla, then mix until combined.
- Alternate adding the dry ingredients and non-dairy milk to the wet mixture.
- Add the strawberry purée and mix gently.
- Divide the batter into the prepared pans and bake until a toothpick comes out clean.
- Allow the cakes to cool completely.
- For the frosting, beat the softened butter until creamy, then mix in powdered sugar and vanilla.
- Add strawberry purée and mix until smooth.
- Layer the cakes with frosting in between and garnish with fresh strawberries.
Nutrition Facts (estimated)
Servings
12 to 14
Calories
361
Total fat
21g
Total carbohydrates
40.9g
Total protein
3.2g
Sodium
133.8mg
Cholesterol
92.1mg
You might also like