Printable Gluten-Free Strawberry Cake Recipe Card
Learn to make a light strawberry cake in one bowl, using fresh berries and dairy-free ingredients. This easy recipe gives natural flavor, a light crumb, and simple preparation for any occasion.
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
Make the Cake
- In a mixing bowl, combine the gluten-free flour mix, xanthan gum, sugar, baking powder, and salt. Stir the mixture on low speed for about 30 seconds.
- Add the vegan butter and vegetable oil and mix again until combined.
- Add the almond milk, eggs, and strawberry Jello. Mix on low speed for about 30 seconds, scrape down the bowl, then mix for 2 minutes until the batter is smooth.
- Let the batter rest for 30 minutes.
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Divide the batter evenly between the pans.
- Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cakes in the pans for 20 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting
- Add the vegan butter to a mixing bowl.
- Mix in 1 cup powdered sugar until combined.
- Add another 1 1⁄2 cups of powdered sugar and mix well.
- Add the remaining powdered sugar and mix again.
- Add almond milk until the frosting reaches a smooth, spreadable consistency.
- Fold in the diced strawberries.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread about 1½ cups frosting evenly over the top.
- Place the second cake layer on top and gently press down.
- Frost the top with another 1–1½ cups frosting.
- Chill the cake until ready to serve.
Notes
- Allowing the batter to rest helps hydrate the gluten-free flour and improves the cake’s texture.
- Use room-temperature ingredients for smoother mixing.
- Grease the cake pans well to prevent sticking.
- Chill the cake after frosting to help the frosting set.
Storage
- Refrigerator: Store the cake in an airtight container for up to 4 days.
- Freezer: Individual slices can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator before serving.
- Serving tip: Let the refrigerated cake sit at room temperature for about 15–20 minutes before serving for the best texture.
Nutrition Information (Estimated Per Serving)
- Calories: ~334 kcal
- Carbohydrates: 46 g
- Protein: 4 g
- Fat: 15 g
- Saturated Fat: 6 g
- Sugar: 32 g
- Fiber: 1 g
- Sodium: 320 mg
Nutrition
Calories: 334kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 403mg | Potassium: 125mg | Fiber: 3g | Sugar: 24g | Vitamin A: 419IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg
