How do you keep gluten-free cake moist?

Avoid overmixing the batter, and remove the cake from the oven as soon as the batter is set!

Why do gluten-free cakes not rise?

Not all gluten-free flour blends contain leavening agents. Make sure to use one that contains xanthan gum, and add baking powder and baking soda to help the cake rise!

Can I turn this recipe into cupcakes?

This recipe is very similar to our gluten-free vanilla cupcakes . So, it should work well! Line a cupcake tin with cupcake liners, and fill each cavity ⅔ of the way full. Then, adjust the baking time as needed.

Gluten-Free Strawberry Cake

Description

Skip the store-bought options, and make this layered gluten-free strawberry cake recipe with strawberry frosting with simple ingredients and fresh strawberries instead!

Ingredients

Units Scale

Cake

14 ounces strawberries, sliced (about 3 cups), plus extra for garnishing.
2 1/4 cups (275 - 280 grams) gluten-free 1:1 flour*
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup softened butter or naturally refined avocado or coconut oil
1 1/4 cup fine raw sugar
3 large eggs, room temperature
1 1/2 teaspoon vanilla extract
1 cup non-dairy milk or full fat milk/cream if dairy is tolerated, room temperature
Optional - 1/4 teaspoon strawberry extract and/or natural food dye

Frosting

1 cup butter, slightly softened (see notes for dairy free substitute)
2 cups powdered sugar or powdered sugar substitute
1 teaspoon pure vanilla extract
3 to 4 Tablespoons strawberry reduction
Strawberry extract and/or natural food dye

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Instructions

Cake

Purée the strawberries in a food processor. Then transfer the strawberry purée to a saucepan over medium heat; bring to a boil, stirring often. Reduce to medium low, simmer and cook until the mixture is reduced to 1/2 to 2/3 cup (set aside 3-4 Tablespoons for frosting, if desired).
Preheat the oven to 350°F (180°C) and line two 8 inch cake pans with parchment paper, then spray with cooking spray. Set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until smooth. If using oil, no need to beat. Add the sugar and beat again until fluffy, 3-4 minutes.
Stop and scrap the sides, add the eggs and vanilla and beat with a stand mixer or electric mixer at medium speed until combined and smooth, about one minute.
Reduce the speed to medium low and alternate adding dry ingredients and the dairy-free milk. Add the strawberry puree reduction and mix until combined. Do not overmix.
Divide the batter between the two prepared pans and place in the oven for 24-28 minutes or until the center comes clean with a toothpick. Remove from the oven and allow cakes to cool completely in the pans on a wire rack.

Frosting

Prepare the frosting by placing the softened butter in the bowl of a stand mixer or large mixing bowl. Beat the butter until creamy.
Add 1 cup powdered sugar and the vanilla extract and beat again.
Add 3 Tablespoons strawberry puree and mix again.
Add the remaining sugar and optional dye. Mix again until everything is blended.

Assemble Cake

Layer the cakes with frosting in between and garnish with fresh strawberries.
This cake will keep for about 3 days at room temperature or 1 week in the fridge.

Notes

Substitute Tips – For a dairy free option use 1 cup thickened/solid chilled portion of coconut cream (about 2 cans coconut cream), chilled in the fridge overnight. See our coconut whip frosting post for tips. If you substitute coconut oil or avocado oil for the butter, the texture will be slightly lighter, and the baking times may differ by a few minutes. Check for doneness at around 20 minutes.

Storage Tips – To make this cake ahead of time, freeze the baked and cooled unfrosted cake layers by wrapping them separately in plastic wrap then foil. To thaw, place the wrapped frozen cake layers in the fridge overnight or at least 8 to 10 hours..

Baking Tips – Make sure your 1:1 gluten-free flour mix includes xanthan gum for extra rise and texture.

Styling Tips – The center of the cake is not as pink as most strawberry cakes because we don’t use food dye. That being said, if you prefer a very pink cake then feel free to add natural food dye to the batter or more strawberry puree to the frosting. The color of pink can vary depending on the color of strawberries you use

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice with frosting
Calories: 361
Sugar: 18.2 g
Sodium: 133.8 mg
Fat: 21 g
Saturated Fat: 12.6 g
Carbohydrates: 40.9 g
Fiber: 1.2 g
Protein: 3.2 g
Cholesterol: 92.1 mg