Servings: 8 personnes
Calories: 260kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Baking pans
- Toothpick or cake tester
- Cooling rack
Ingredients
- 2 1/2 cups gluten free flour blend Bob's Red Mill 1-to-1 or King Arthur Measure for Measure
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum skip if your flour blend already contains it
- 3 large eggs at room temperature or flax eggs for vegan option
- 1 cup milk dairy, almond, oat, or coconut milk
- 1/2 cup vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 2 cups diced fresh strawberries plus more for decorating
Instructions
- Preheat the oven to 350°F.
- Grease two 9-inch round cake pans with butter or cooking spray and dust them lightly with gluten free flour.
- In a large mixing bowl, whisk together all dry ingredients (flour blend, sugar, baking powder, baking soda, salt, xanthan gum).
- In a medium bowl, beat the eggs until frothy, then add milk, oil, vanilla extract, and lemon juice. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined, leaving a few small lumps.
- Toss the diced strawberries in a tablespoon of gluten free flour to coat them.
- Gently fold the strawberries into the batter using a rubber spatula.
- Divide the batter evenly between the prepared pans and tap each pan gently on the counter.
- Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before flipping onto a cooling rack to cool completely.
Notes
This recipe can also be made into muffins by reducing the sugar to 1 cup and baking in muffin tins for 18-22 minutes. Consider serving with whipped cream or a strawberry compote for added flavor. Store unfrosted layers tightly wrapped at room temperature for up to two days, or refrigerate for up to five days. The cake improves in flavor and moisture if made a day ahead and stored properly.
Nutrition
Calories: 260kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 18g | Vitamin C: 15mg | Calcium: 6mg | Iron: 6mg
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