Soft and moist gluten free strawberry cake! Also dairy free and eggless, it is made with almond flour and sweet, fresh strawberries.
I love how quick and easy this gluten free dairy free strawberry cake is!
It is also refined-sugar free as it uses maple syrup. And the baked strawberries are sweet, flavorful and delicious.
If you love gluten free fresh, fruit desserts, check out these too:
Ingredients
No need for strawberry cake mix, here are the simple ingredients to make this vegan gluten-free strawberry cake from scratch.
- Brown rice flour, I like to use it because it has a neutral flavor. If you like stronger or more nutty flavors, you can replace it with buckwheat or quinoa flour
- Almond flour, you can use store-bought one, or make your own by finely grinding whole or blanched almonds
- Potato or tapioca starch, they can be replace with other gluten free starches like rice or corn ones
- Baking powder, or if you want use 2 teaspoons of cream of tartar + 1 teaspoon of baking soda
- That pinch of salt that always enhances the sweetness of baked goodies
- Grated lemon zest (possibly organic!) for that lightly sour flavor that perfectly matches the strawberry sweetness
- A gluten free, plant-based milk, I either use soy or rice milk, but nut milk like almond and cashew will work great too
- Light vegetable, seed or coconut oil. You can skip this, yet it makes the cake even softer
- For this gluten free strawberry cake I decided to skip sugar and use maple syrup. And loved the result!
- Vanilla extract
- And of course, fresh strawberries. You can use frozen too, but fresh ones are definitely better, as they are sweeter and more juicy.
Instructions
This gluten-free strawberry cake is SOOO simple to prepare. So here's how to make a strawberry cake with fresh strawberries.
- Dice half of the strawberries into ¼ inch pieces and set aside
- Grease a baking pan or line it with parchment paper
- Combine the dry ingredients in a medium bowl: flours, starch, baking powder, salt and lemon zest
- Add milk, oil, maple syrup and vanilla extract and mix well, best if with a hand mixer on medium speed
- Incorporate the diced strawberries and pour batter into baking pan
- Top with halved strawberries and bake
- Once cooled down, dust it with powdered sugar (if desired)
Full recipe in the card below
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
As you can see this gluten-free vegan strawberry cake recipe is incredibly quick to whip together.
It is one of the best ideas for a strawberry summer cake and also perfect both for breakfast and as a dessert. Even better when served with vanilla ice cream!
I really hope you will enjoy this moist strawberry cake!
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to follow me on Facebook and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Soft Gluten free Strawberry Cake (Vegan)
Equipment
- 1 kitchen scale
- 1 bowl
- 1 spoon, whisk or hand mixer
- 1 knife
- 1 baking pan (8 or 9 inch)
Ingredients
- 500 grams (4-5 CUPS) fresh strawberries
- 100 grams (¾ CUPS) gluten free brown rice flour (or buckwheat or quinoa)
- 100 grams (1 CUP) almond flour (or finely ground almonds)
- 100 grams (½ CUP + 2 tbsp) gluten free starch (potato, tapioca, corn, 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 tbsp) light vegetable, seed or coconut oil
- 40 grams (3 tbsp) maple syrup (or sugar)
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven at 360 F / 180 C
- Dice half of the strawberries into ¼ inch pieces and cut into halves the remaining strawberries. Set aside
- Grease a 8 or 9 inch baking pan or line it with parchment paper
- Combine the dry ingredients in a medium bowl: flours, starch, baking powder, salt and lemon zest
- Add milk, oil, maple syrup and vanilla extract and mix well, best if with a hand mixer on medium speed
- Mix for a minute or until you have a smooth batter
- Incorporate the diced strawberries and pour batter into prepared baking pan
- Top with halved strawberries and bake for 25 minutes, or when toothpick inserted comes out clean
- Once cooled down completely, dust it with powdered sugar (if desired)
- This cake keeps well for 48 hours, but especially in the warm season, it is best to store it covered in the fridge
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