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

March 15, 2013
tags: , ,

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 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.

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

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

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

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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.

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Strawberry Cake

Adapted from

Gluten-free, Dairy-fee, Nut-free


  • 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

cover copy copy

This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).

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

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