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A golden gluten-free strawberry cake topped with a circular pattern of fresh sliced strawberries in a round pan.

Dairy-Free and Gluten-Free Strawberry Cake

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 285 kcal

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.