Gluten Free Strawberry Cake
by: claire cary
This gluten free strawberry cake is so easy to make, naturally dairy free and made with real, fresh strawberries. It's finished with a strawberry cream cheese frosting and perfect for Spring!
Ingredients
Wet
- 4 large eggs
- ½ cup oil I used refined avocado oil
- ½ cup greek yogurt
- 1 ½ cups white sugar
- ¾ cup milk
- 1 pound fresh strawberries
- 2 teaspoons vanilla extract
Dry
- 3 cups gluten free all purpose baking flour see notes
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Strawberry Buttercream
- 8 ounces plain cream cheese room temperature
- ½ cup butter room temperature
- 5 cups powdered sugar
- ½ cup ground freeze dried strawberries
- ⅓ cup strawberry jam
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line two 8 or 9 inch cake pans and set aside. I used 8 inch.
- Wash and cut the tops of the strawberries and add to a blender. Blend until smooth.
- Transfer to a pot on the stove and simmer over medium/low heat until it reduces to 2/3 cup. This will take around 15 minutes. Set aside to cool.
- Measure out 2/3 cup of puree and add to a bowl with all wet ingredients.
- Whisk really well until well combined.
- Add in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag.
- Whisk until well combined. You can add in a few drops of pink food coloring if you want to give the cake a more pink color, otherwise leave as is.
- Transfer to the prepared pans, trying to keep each as even as possible.
- Bake for 42-50 minutes, or until a toothpick comes out clean. 45 is usually perfect in my oven, but all ovens are different.
- Remove from the oven and let cool in the pan for about 15 minutes, then flip onto a cooling rack to finish cooling.
- Meanwhile, add the butter and cream cheese to the bowl of a stand mixer and beat for 2-3 minutes on low spead.
- While the mixer is running on low, add in the powdered sugar, 2 cups at a time.
- Add in the strawberry jam, ground freeze dried strawberries (just pulse in your blender until you get a fine powder), salt and vanilla and beat until smooth. If it's too thick, add in a tablespoon or so of milk until creamy.
- Once the cake has cooled, frost and enjoy!
Notes
I used the bob's red mill 1:1 gluten free baking flour in the blue bag. You can try another brand, but be sure it has xanthan gum.
Serving: 1slice / Calories: 492kcal / Carbohydrates: 86g / Protein: 6g / Fat: 22g / Saturated Fat: 6g / Fiber: 3g / Sugar: 53g
