Skip to content

Strawberry Cake Trial: Gluten-free, Dairy-free, Nut-free

March 15, 2013
tags: , ,
strawberry cake & coconut frosting 010

I asked Joseph what kind of cake he wanted for his birthday. He said pink. I clarified “Strawberry?” “Yeah!” And for the next few days, he talked non stop about how he was going to get a strawberry cake for his birthday. I searched online until I found a recipe that wasn’t a doctored GF yellow cake mix. I just wanted something from scratch, and food.com delivered.

The Changes

The cake was already Joseph-safe, so I didn’t need to swap ingredients. The only change I made was to puree the strawberries as another recipe suggested so the batter would be smooth.

salt, canola oil, sugar, GF flour, baking powder, xanthan gum, eggs, Jell-O, strawberries, vanilla

The Method

The regular recipe said to just dump everything in a bowl and mix together, beating on medium for two minutes after it was all incorporated. I decided to use a more traditional method. First, I blended together the oil, sugar, and Jell-O, and then added the eggs one by one, beating well after each.

strawberry cake & coconut frosting 002

In another bowl, combine the flour, xanthan gum, salt, and baking powder. Slowly add it to the mixer while beating.

strawberry cake & coconut frosting 003

Add the vanilla and pureed strawberries. Beat until well mixed. Pour batter into two greased 9″ circle pans.

strawberry cake & coconut frosting 004

Bake at 350 degrees for 35 minutes, until a toothpick inserted in the center comes out clean.

strawberry cake & coconut frosting 005

Let cool for at least 10 minutes before removing to a wire rack to cool completely. Frost wit desired frosting. I used a vanilla coconut frosting.

strawberry cake & coconut frosting 010

Strawberry Cake

Adapted from Food.com

Gluten-free, Dairy-fee, Nut-free

Ingredients

  • 2/3 cup oil
  • 1 cup sugar
  • 1 3 oz box strawberry gelatin
  • 4 eggs
  • 2 1/2 cups brown rice flour blend
  • 1 Tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 16 oz container frozen sliced strawberries in sugar, thawed and pureed

In the bowl of your mixer, cream together oil, sugar, and gelatin. Add the eggs one by one, beating well after each. In a separate bowl, mix together gluten-free flour, baking powder, xanthan gum, and salt. Add to egg mixture and beat well. Beat in vanilla and pureed strawberries.

Pour batter into 2 greased 9″ circle cake pans. Bake at 350 degrees F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for at least 10 minutes before removing to a wire rack to cool completely.

Makes 12 servings

What I Thought

This cake was very nice. Moist, and light. The strawberry flavor wasn’t overpowering – just enough to satisfy my taste. The sides that were next to the pan had a slightly off taste, and were slightly gritty. I think that’s more from the way I greased the pans – with brown rice flour and Earth Balance. Joseph ate some cake, but preferred the frosting. My daughter barely touched the cake in favor of the frosting (very typical for her). My husband enjoyed it. I’d do it again.

Shared on Slightly Indulgent Tuesday, Gluten-free Wednesday and Allergy-Free Wednesday

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 147 other followers

%d bloggers like this: