Want a tasty dessert that’s gluten-free? Try our Gluten-Free Strawberry Cake! This cake uses fresh strawberries and a mix of gluten-free and almond flours for a moist and flavorful treat. It’s perfect for special occasions or just to enjoy at home. You can also customize it with simple tips and variations to make it just the way you like. Enjoy the delicious taste of strawberries in every bite!
Ingredients
- Fresh strawberries
- Caster/superfine or granulated sugar
- Lemon zest
- Unsalted butter
- Sunflower or vegetable oil
- Buttermilk
- Eggs
- Vanilla bean paste or vanilla extract
- Gluten-free flour blend
- Almond flour
- Baking powder
- Baking soda
- Xanthan gum
- Salt
- Powdered/icing sugar
How To Make Gluten Free Strawberry Cake
Prepare the Oven and Pans:
- Preheat your oven to 350°F (180°C).
- Spray two 8- or 9-inch round cake pans with nonstick cooking spray.
Make the Batter:
- In a large mixing bowl or a stand mixer with a paddle attachment, combine gluten-free baking flour, granulated sugar, baking powder, and salt.
- Mix on low speed for 30 seconds to blend the dry ingredients.
- Stop the mixer.
- Add softened butter and oil to the bowl.
- Mix on medium-low speed until the mixture looks crumbly, about 30 seconds.
- Stop the mixer.
- Add milk, eggs, and strawberry gelatin to the bowl.
- Mix on low speed for 30 seconds, then increase to medium-high and mix for two minutes.
Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Spread the batter evenly in the pans.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Frost:
- Remove the pans from the oven and place them on a wire rack.
- Let the cakes cool in the pans for five minutes.
- Turn the cakes out onto the wire rack to cool completely.
- Prepare your frosting.
- Frost the cooled cakes.
Storage:
- Store the frosted cake, covered, on the counter for up to three days.
Tips and Variations:
- Fresh Strawberries: Use fresh strawberries for the best flavor and texture.
- Less Sweet: If you want a less sweet cake, use less sugar.
- Add-Ins: Mix in nuts or chocolate chips for extra texture and flavor.
- Milk Options: Use almond milk, soy milk, or coconut milk instead of buttermilk.
- Vegan Option: Replace eggs with flaxseed or chia seeds, and use vegan butter and milk.
Gluten Free Strawberry Cake
This gluten free strawberry cake uses fresh strawberries and a mix of gluten-free and almond flours for a moist and flavorful treat. It’s perfect for special occasions or just to enjoy at home. You can also customize it with simple tips and variations to make it just the way you like. Enjoy the delicious taste of strawberries in every bite!
Ingredients
- 500 g 1 lb, about 3½-4 cups fresh strawberries
- 200 g 1 cup caster/superfine or granulated sugar
- zest of 2 lemons Ideally, use organic unwaxed lemons.
- 115 g 1 stick unsalted butter, melted and cooled until warm
- 40 g 3 tbsp sunflower or vegetable oil (or other neutral-tasting oil of choice)
- 175 g ¾ cup buttermilk, room temperature
- 3 US large/UK medium eggs room temperature
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- 210 g 1¾ cups plain gluten-free flour blend
- 75 g ¾ cup almond flour (If you have a nut allergy, you can replace it with an equal weight of extra gluten-free flour blend.)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp xanthan gum Omit if your gluten-free flour blend already contains xanthan gum.
- ½ tsp salt
- powdered/icing sugar for dusting the baked cake
Instructions
Prepare the Oven and Pans:
- Preheat your oven to 350°F (180°C).
- Spray two 8- or 9-inch round cake pans with nonstick cooking spray.
Make the Batter:
- In a large mixing bowl or a stand mixer with a paddle attachment, combine gluten-free baking flour, granulated sugar, baking powder, and salt.
- Mix on low speed for 30 seconds to blend the dry ingredients.
- Stop the mixer.
- Add softened butter and oil to the bowl.
- Mix on medium-low speed until the mixture looks crumbly, about 30 seconds.
- Stop the mixer.
- Add milk, eggs, and strawberry gelatin to the bowl.
- Mix on low speed for 30 seconds, then increase to medium-high and mix for two minutes.
Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Spread the batter evenly in the pans.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Frost:
- Remove the pans from the oven and place them on a wire rack.
- Let the cakes cool in the pans for five minutes.
- Turn the cakes out onto the wire rack to cool completely.
- Prepare your frosting.
- Frost the cooled cakes.
Storage:
- Store the frosted cake, covered, on the counter for up to three days.