Tuesday, May 14, 2013

Gluten-Free Strawberry Cake Recipe

Summer screams strawberries to me! The early summer strawberries are now available in eastern nc... and normally I have to make a pie. My great-grandma P's best strawberry pie, as a matter of fact. And really, you should make that too.

But if you're not up to making a pie, you can make this cake. This soft, light, white cake filled with fresh strawberries!

We served this cake on Sunday for my awesome mom-in-law Carol. To make things easy, and to have a less-heavy dessert after a cookout, I simply frosted the cake with Cool Whip. But I know many MANY of you are not "fake" whipped topping fans, and that's A-Ok, because you can have your frosting too! For the "real food" folks, you could easily make a light, dairy-free coconut milk frosting, like this one: Elana's Vegan Coconut Cream Frosting. Or you could simply use real whipped cream with a little sugar added. So pick your favorite way to frost it.

However, no matter what type of whipped topping you decide to use, make SURE not to frost the cake until it's completely cool, otherwise, it will melt and be a soggy mess! Then store the cake in the refrigerator for a few hours (or overnight) before serving. This is definitely a cake that improves with a little time, so feel free to make it a day ahead of time for the yummiest results!

Gluten-Free Fresh Strawberry Cake
free of gluten and soy (and easily dairy-free)
created by Carrie Forbes of Gingerlemongirl.com
printer-friendly recipe

Dry Ingredients:
1 cup + 2 tablespoons brown rice flour
1 cup + 2 tablespoons arrowroot starch or tapioca starch/flour
1 teaspoon xanthan gum
3 tablespoons TEASPOONS baking powder
1/2 teaspoon sea salt

Wet Ingredients: 
1 1/2 cups white sugar
3/4 cup - 1 cup fresh strawberries, diced
4 large egg whites, room temperature
1 cup almond milk, or other non-dairy milk
1/2 cup light-tasting olive oil, canola oil, or melted coconut oil
1 teaspoon almond extract

Preheat oven to 350 degrees. Line 2 (8-inch) round cake pans with a circle of parchment paper on the bottom of each pan. Spritz each pan with non-stick cooking spray or brush with light-tasting olive oil and set aside. In a medium bowl whisk together all dry ingredients. In a large bowl mix together sugar and fresh strawberries until they are fully coated in the sugar (this will help keep the strawberries from sinking to the bottom of the cake). Add the egg whites, almond milk, olive oil, and almond extract. Whisk wet ingredients together thoroughly. Slowly stir in dry mixture a little at a time, until it's thoroughly mixed into the wet ingredients. Pour cake batter evenly between the two greased cake pans. Bake for 25-35 minutes until the cake is golden brown on top and a toothpick inserted in the middle comes out clean. Allow cakes to cool completely on a wire rack before frosting. Frost with cool whip, coconut cream frosting (see recipe suggestions in above text), or your favorite vanilla or cream cheese frosting. (Pillsbury vanilla frosting and cream cheese frosting are both gluten-free and dairy-free). Top cake with additional fresh strawberries if desired.

**Cake is best when refrigerated for several hours before serving. Store cake in the refrigerator as it is quite moist and will not keep well on the counter. 

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