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Fresh Strawberry Cake {Gluten Free}
2 cups gluten-free flour
(we used a combination of brown rice flour & sweet sorghum flour)
1/2 cup tapioca flour
1 cup sugar
1/2 teaspoon salt
3 ounces strawberry gelatin
(we use Better Bowls Gelatin Dessert Mix)
1 tablespoon baking powder
1 teaspoon xanthan gum
2/3 cup oil
4 eggs
1 teaspoon vanilla
1 (16 ounce) container fresh organic strawberries (pureed)

Method
In a large mixing bowl, combine all dry ingredients.
Slowly add oil, eggs, vanilla and mix at a medium speed for 2 minutes.
Then gently fold in the strawberries.
Pour into two greased 9-inch pans or (2) 12-cup cupcake pans.
Bake at 350 degrees for 20-35 minutes, or until toothpick inserted in the middle comes out clean (35 minutes for a 9×13 pan; 20 minutes for cupcakes).
Let cake(s) stand in pan for 5 minutes.
Then turn out onto cooling racks until fully cool.
Frost with whatever frosting you choose.

*Note: We frosted ours with homemade Vanilla Buttercream Frosting and topped with Fresh Organic Strawberries

Vanilla Buttercream Frosting
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 egg white
1/2 tablespoon water
3 tablespoons butter, softened

Method
Combine all ingredients in bowl.
Beat at low speed to mix.
Beat at high speed until smooth and fluffy, approximately 5-10 minutes.
If too stiff, beat in a few drops of water.

Serissa enjoying her Strawberry Cupcake in honor of her Auntie's 30th Birthday

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