Gluten Free Strawberry Cake Recipes
GLUTEN FREE STRAWBERRY CAKE
Using "Granny's Strawberry Cake" from RecipeZaar as inspiration, I created this GF cake for my Celiac daughter's birthday. I frost it with a simple vanilla buttercream frosting (pink, of course!).
Provided by ChristyE
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine all ingredients. Mix with an electric mixer on medium speed for 2 minutes.
- Pour into two greased 9-inch pans. Bake at 350 degrees for 35 minutes, or until toothpick inserted in the middle comes out clean (40 minutes for a 9x13 pan; 20 minutes for cupcakes).
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- Preheat oven to 350 F (176 C) and line a baking dish with parchment paper. This recipe will make one 8x8-inch square, one 9-inch circle, or two 6-inch rounds (adjust if altering batch size).
- Add almond flour, potato starch, cornstarch, baking powder, and salt to the wet ingredients and mix until fully incorporated with no lumps remaining. The texture should be thick, like cornbread batter.
- Pour the batter into your prepared baking dish, spread into an even layer, and bake on the center rack for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The center of the cake should be firm but springy when touched and the edges slightly golden brown.
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- To make the concentrated strawberry purée, add the strawberries, 1 tablespoon granulated sugar, lemon juice, and a pinch of salt to a blender canister or food processor. Blend until completely smooth.
- Add the purée to a small saucepan. Simmer on medium low heat until the purée is reduced by half, stirring occasionally. It'll take about 20-30 minutes to reduce. Cool to room temperature before making the cake.
- Preheat oven to 350 degrees and spray 3 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.
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- Add flour, salt, baking powder, milk, strawberry puree and vanilla; beat at medium speed for one minute.
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