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Gluten Free Strawberry Cake Recipe

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This recipe for Gluten Free Strawberry Cake is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 and 1/2 pounds of strawberries. (the recipe calls for fresh. I used frozen)
2 tbl coconut sugar
1/4 tea kosher salt

For the cake:
1 and 1/2 cup gluten free flour
1/2 tea xanthum gum(if your GF flour has it already then skip it here)
1/2 tea kosher salt
1 tea baking powder
1/2 tea baking soda
1 cup coconut sugar
8 tbl unsalted butter
1 egg (room temp) beaten
1 tea vanilla
1/2 cup coconut milk with a tbl of lemon juice added.
Directions:
Directions:
sprinkle a a couple tbls of coconut sugar and a little salt over the berries and stir gently. Place the berries on a tray and place in the oven thats been pre heated to 350º
Roast until they are a bit roasted and the liquids have dried out. Approximately 35 minutes. pull out and place aside.

Make the cake.
In a bowl, measure the flour, xanthum gum, salt, baking powder, baking soda, and sugar. Whisk to combine well. Add the butter, egg, vanilla, and milk (or buttermilk). Mix. to combine. The batter will be thick.

Transfer the batter to a greased cake pan. Place the roasted strawberries around the top of the cake. Arrange in a decorative manner if desired.

Reduce the oven temp to 325º and place the cake in the center. Bake for about 40 minutes or until the cake is golden grown and pulls away from the edge. The cake will be spongey. It may not pull clean with a tester due to the strawberries.

Pull out and place on a cooking rack. Enjoy.
Personal Notes:
Personal Notes:
We made this to help use up our frozen strawberries. It was a very moist cake!!
Serve with fresh fruit coulis or fruit sauce or whipping cream.

 

 

 

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