Soft Gluten free Strawberry Cake (Vegan)
Soft and moist gluten free strawberry cake! Also dairy free and eggless, it is made with almond flour and sweet, fresh strawberries.
Servings 8
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
Notes
Please note that measurements in cups may differ from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.