|Gluten-Free Strawberry Cake|
I am pretty food obsessed, which is probably why I’ve gained weight recently. My last food obsession was with this strawberry cake recipe from the food blog “In Erika’s Kitchen.” It looked so delightful I kept thinking about how I needed to make a gluten-free version for my family.
But I’m trying not to bake just for the sake of baking until I drop those pesky 8 pounds (I tried this recipe before I started my vegan diet). The last time I just baked a cake for the hell of it my husband and I ate an entire gluten-free lemon pound cake in a day.
So I waited until there was an occasion and thank you, Jesus, there was. This Easter I was finally able to make the cake and it turned out delightful. Light and moist. It has a streusel topping so it’s more like a coffee cake, but no one was complaining.
The strawberries are perfect right now so it’s a good time to try this out. This cake has oat flour. If you don’t like oats or can’t find gluten free oat flour, you can use all gluten-free flour.
This is Erika’s recipe that I modified to be gluten-free. Visit In Erika’s Kitchen to see the original.
1/2 cup canola oil
1 cup sugar
2 cups fresh strawberries, sliced
2 cups gluten-free flour (King Arthur Gluten-Free Multipurpose flour or see below*)
¾ cup gluten-free oat flour
2 tsp baking powder
1 tsp baking soda
2 teaspoons xantham gum
1/3 cup dark or light brown sugar, firmly packed
1/2 tsp cinnamon
½ teaspoon salt
5 Tbsp unsalted butter (or vegan butter)
Preheat the oven to 350º. Spray 9-inch round cake pan with canola oil spray. Using an electric mixer or stand mixer, beat the eggs, oil and granulated sugar together until the mixture is thick and pale, about 1 minute. Add the strawberries and beat at low speed about 30 seconds, just enough to break up the berries a bit.
In a small bowl, combine the gluten-free flour, oat flour, baking powder, baking soda, and xantham gum.
Add 2 cups of flour mixture to the bowl and mix briefly, just until everything is combined. Smooth the batter into cake pan.
Make the crumble: Mix together the remaining 3/4 cup flour, brown sugar, and cinnamon in a small bowl. Cut the butter into small pieces and add them to the flour mixture. Using your hands, rub the butter into the flour mixture until it has the texture and feel of wet sand. Sprinkle the crumble generously over the batter in the pan. Bake the strawberry cake about 35 minutes or until a tester or toothpick comes out clean. Cool the cake in the pan about 10 minutes,
I served the cake in the pan, but if you don’t mind crumbles then you can flip it over on a serving dish. To do that, take a knife and run it along the sides of the cake. Then place a plate on top of the cake pan. Turn it over and quickly turn it back over onto a serving dish. It’s very crumbly and moist so best not put on a cooling rack. Serve at room temperature
*Basic Gluten-Free Flour Mix with Brown Rice Flour
6 cups brown rice flour
2 cups potato starch
1 cup tapioca flour
Store leftover flour in an airtight container