Spring is finally here. The garden is waking up. It is the perfect time for a Gluten-Free Strawberry Cake. You will love how light this feels.
Why This Gluten-Free Strawberry Cake Is a Winner
This cake is a winner for every family. It is both dairy-free and gluten-free. Everyone can enjoy a slice together. It is perfect for a spring brunch. Your kitchen will smell like sweet vanilla. The fresh strawberries add a lovely pop of color.
Simple Method
Making this cake is very simple. You just mix your dry and wet ingredients. Then, you layer the berries on top. It looks fancy but takes little effort. Beginners will feel like pros with this recipe.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh seasonal fruit.
- 2 cups gluten-free all-purpose flour blend with xanthan gum
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon sea salt
- 0.5 cup melted refined coconut oil
- 1 cup unsweetened almond milk
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1.5 cups fresh strawberries, hulled and sliced
Step-by-Step
- Preheat the oven to 350°F (175°C) and grease a 9-inch round springform pan with coconut oil.
- In a large mixing bowl, sift together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the melted coconut oil, almond milk, eggs, and vanilla extract until emulsified.
- Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms without lumps.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Arrange the sliced strawberries in a circular pattern over the top of the batter.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before releasing the sides and transferring to a wire rack.
Best Ways to Enjoy It
Serve this cake while it is still slightly warm. It pairs beautifully with a cup of tea. You could add a dollop of coconut cream. Enjoy it on a lazy Sunday morning with your family. It makes any moment feel special.
Keep It Fresh
Store leftovers in an airtight container. Keep it in the fridge for three days. You can also freeze individual slices. Wrap them tightly in plastic wrap. Reheat in the oven for a fresh-baked taste.
Recipe Tips
- Sift your flour for a lighter and fluffier texture.
- Use room temperature eggs for better mixing and emulsion.
- Don’t overmix the batter once you add wet ingredients.
- Pat your strawberries dry before adding them to the top.
- For a holiday, dust the finished cake with powdered sugar.
- Check for doneness with a simple toothpick in the center.
Ways to Switch It Up
- Swap strawberries for fresh blueberries or raspberries.
- Use maple syrup instead of granulated sugar for depth.
- Add a pinch of lemon zest for extra brightness.
Quick Answers
Can I make it ahead?
Yes, this cake stays moist overnight. It is great for stress-free entertaining the next day.
Will kids eat this?
Yes, it is sweet and very soft. It is a picky-eater friendly dessert for the whole family.
I hope this fresh cake brightens your spring mornings. Give it a try and enjoy the sweet berries. Happy baking!
— Lidia
Dairy-Free and Gluten-Free Strawberry Cake
Ingredients
- 2 cups gluten -free all-purpose flour blend with xanthan gum
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon sea salt
- 0.5 cup melted refined coconut oil
- 1 cup unsweetened almond milk
- 2 large eggs , room temperature
- 1 tablespoon vanilla extract
- 1.5 cups fresh strawberries, hulled and sliced
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round springform pan with coconut oil.
- In a large mixing bowl, sift together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the melted coconut oil, almond milk, eggs, and vanilla extract until emulsified.
- Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms without lumps.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Arrange the sliced strawberries in a circular pattern over the top of the batter.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before releasing the sides and transferring to a wire rack.
