Strawberry Gluten Free Cake
This moist and fluffy Strawberry Gluten Free Cake is crafted with almond flour, fresh strawberries, and plant-based milk. It’s naturally gluten-free, dairy-free, and eggless, making it a delightful treat for everyone. The cake’s soft crumb, combined with sweet strawberries and a subtle lemon zest, creates a flavorful and wholesome dessert perfect for any occasion.
8 Servings
Ingredients
- 500 grams 4-5 cups fresh strawberries
- 100 grams ¾ cup gluten-free brown rice flour (or buckwheat or quinoa flour)
- 100 grams 1 cup almond flour (or finely ground almonds)
- 100 grams ½ cup + 2 tbsp gluten-free starch (potato, tapioca, corn, or rice)
- 3 teaspoons baking powder
- Pinch of salt
- Grated zest of one lemon
- 200 grams 1 cup gluten-free, plant-based milk
- 30 grams 2 tablespoons light vegetable, seed, or coconut oil
- 40 grams 3 tablespoons maple syrup (or sugar)
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 360°F (180°C). Prepare an 8 or 9-inch baking pan by greasing it lightly or lining it with parchment paper for easy removal.
Prepare the Strawberries:
- Dice half of the fresh strawberries into ¼-inch pieces. Slice the remaining strawberries in half. Set both aside.
Mix the Dry Ingredients:
- In a medium mixing bowl, combine the gluten-free brown rice flour, almond flour, gluten-free starch, baking powder, salt, and lemon zest. Whisk until well blended.
Incorporate the Wet Ingredients:
- Add the plant-based milk, light oil, maple syrup, and vanilla extract to the dry mixture. Using a hand mixer on medium speed, mix until a smooth batter forms.
Add the Strawberries:
- Gently fold in the diced strawberries using a spatula, ensuring they are evenly distributed throughout the batter.
Assemble the Cake:
- Pour the batter into the prepared baking pan, smoothing the surface with a spatula. Arrange the halved strawberries on top for decoration.
Bake:
- Place the pan in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the cake to cool completely before removing it from the pan. If desired, dust with powdered sugar for an elegant finish.
Notes
This recipe is entirely gluten-free, using brown rice flour, almond flour, and a gluten-free starch blend. Ensure that all ingredients, including baking powder and plant-based milk, are certified gluten-free to prevent cross-contamination.