Ready to switch up your baking routine with something a little bit special? These two gluten free strawberry cake recipes are the perfect way to whip up something special for the family, or to make ahead of time for a special occasion. Whether you’re a beginner baker or an experienced one, these recipes are simple enough for anyone to make with ease!
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Gluten Free Strawberry Cake Recipe #1
Ingredients:
- 2 cups all-purpose gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 2 cups fresh strawberries, diced
Instructions:
- Preheat oven to 350°F.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla extract, yogurt, and the dry ingredients, and mix until just combined.
- Fold in the diced strawberries.
- Pour the batter into a greased 9-inch round cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
- Calories: 230
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 300mg
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 17g
- Protein: 5g
Tips & Notes:
- If you don’t have access to all-purpose gluten free flour, you can use almond flour or coconut flour instead.
- You can use any type of yogurt in this recipe – plain, vanilla, Greek, etc.
- For a vegan version, substitute the butter with vegan butter and the eggs with a flax egg.
Serving Suggestions:
- Top with a dollop of whipped cream and some fresh strawberries.
- Serve with a scoop of vanilla ice cream on the side.
Gluten Free Strawberry Cake Recipe #2
Ingredients:
- 1/4 cup coconut oil
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
- 1 cup fresh strawberries, diced
Instructions:
- Preheat oven to 350°F.
- In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.
- In a large bowl, beat the coconut oil and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla extract, yogurt, and the dry ingredients, and mix until just combined.
- Fold in the diced strawberries.
- Pour the batter into a greased 9-inch round cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
- Calories: 270
- Total Fat: 13g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 300mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 17g
- Protein: 5g
Tips & Notes:
- If you don’t have access to a gluten free flour blend, you can use almond flour or coconut flour instead.
- You can use any type of yogurt in this recipe – plain, vanilla, Greek, etc.
- For a vegan version, substitute the coconut oil with vegan butter and the eggs with a flax egg.
Serving Suggestions:
- Top with a dollop of coconut cream and some fresh strawberries.
- Serve with a scoop of your favorite dairy-free ice cream on the side.
Frequently Asked Questions:
- Q: Can I make this cake ahead of time?
- A: Yes, you can make the cake a day or two in advance and store it in the refrigerator until ready to serve.
- Q: Can I freeze this cake?
- A: Yes, you can freeze the cake for up to 3 months. Allow the cake to thaw overnight in the refrigerator before serving.