One-Bowl Gluten Free Strawberry Cake
Light, fresh and delightfully sweet, this gluten free strawberry cake is the kind of cake that’s stunning and impressive but incredibly easy to make!
Servings: 12 servings
Calories: 334kcal
Ingredients
For the Cake
- 325 grams Gluten free flour mix about 2 ½ cups
- 1 teaspoon xanthan gum
- 200 grams granulated sugar about 1 cup
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegan butter stick softened
- 2 Tablespoons vegetable oil
- 1 ¼ cup almond milk
- 3 large eggs
- 3 oz. package strawberry Jello
Strawberry Frosting
- ½ cup vegan butter
- 3 – 3 ½ cups powdered sugar sifted
- ½ cup diced strawberries
- 2 – 4 Tablespoons almond milk
Instructions
For the Strawberry Cake:
- In the bowl of a stand mixer, add the flour mix, xanthan gum, sugar, baking powder and salt. Mix on low speed for about 30 seconds or until completely combined.
- Add the butter and oil and mix again on low speed for 30 seconds.
- Add the almond milk, eggs and Jello. Mix for another 30 seconds on low, stop mixer and scrape the bowl down. Turn the speed up to low medium and mix for 2 minutes.
- Let batter rest in the bowl for 30 minutes.
- Meanwhile, preheat the oven to 350 F. Prepare two 8 inch round baking pans by buttering them well with a vegan butter stick. Set aside.
- After oven has preheated, portion batter equally into the pans, smoothing the tops out.
- Bake for 35 – 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Place 2 wire racks on the counter for cakes to cool on.
- Once cakes test done, place them in the pans on the wire racks to cool for 20 minutes.
- Turn the cakes over on the wire racks, out of the pans, and allow them to cool completely.
- Place one cake layer on a serving plate and frost the top with 1 ½ cups frosting.
- Carefully place the other layer on top and lightly press down.
- Frost the top with another cup to 1 ½ cups frosting.
- Refrigerate until serving. Serve straight from the refrigerator or let warm up for 20 minutes.
For the Strawberry Frosting:
- Add butter to a large mixing bowl. Add 1 cup of powdered sugar to the bowl.
- Mix on low speed until combined.
- Add another 1 ½ cups powdered sugar, mix well.
- Add the final amount of powdered sugar and mix well.
- Add milk and mix on low just until spreadable consistency.
- Mix in the strawberries and frost the cooled cake.
Video
Notes
- Make sure all ingredients are at room temperature.
- Let the batter rest for 30 minutes.
- Butter the baking pans well to prevent cakes from sticking.
- The frosting recipe makes enough to frost the middle and top of the cake. If you'd like to cover the entire cake, double the frosting recipe.
- Cake is delicious when served at room temperature. It can be served cold, but room temperature is best.
- Refrigerate leftover cake in plastic containers.
