Prep 10 mins
Cook 35 mins
Using "Granny's Strawberry Cake" from RecipeZaar as inspiration, I created this GF cake for my Celiac daughter's birthday. I frost it with a simple vanilla buttercream frosting (pink, of course!).
- 2 1⁄2 cups gluten-free flour
- 1 cup sugar
- 2⁄3 cup oil
- 4 eggs
- 1 (3 ounce) box strawberry gelatin
- 1 (16 ounce) containerfrozen strawberries with sugar, thawed
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- In a large mixing bowl, combine all ingredients. Mix with an electric mixer on medium speed for 2 minutes.
- Pour into two greased 9-inch pans. Bake at 350 degrees for 35 minutes, or until toothpick inserted in the middle comes out clean (40 minutes for a 9x13 pan; 20 minutes for cupcakes).
Just wanted to say... BEST RECIPE EVER!!!
I am not gluten free, but my roommate is, so I found this recipe and made the cake for her... and let me just say, DELICIOUS!
Everyone loved it! She was the only GF person at her party, but everyone was raving about it.
The only revisions I made was I blended the strawberries in a food processor before adding to the mix so that there weren't any big chunks. And I also used a GF Baking Mix (by NOW foods), which already had the salt, xanthan gum, & baking powder in it, so I did omit the salt and xanthan gum, but I added the baking powder still because I had heard that GF baking does better with the extra help to rise.
It cooked beautifully in two 9 in pans and then I lavished some wonderful homemade cream cheese icing on it (1 8oz pkg cream cheese, 1 stick of margarine, 1-2tsp vanilla, 3 cups powdered sugar) and it was perhaps one of the most delicious cakes to have entered my mouth. and trust me, many cakes have entered this mouth. :)
This recipe was AWESOME! I absolutely give it 5 stars for taste, but I made a few modifications that I think really improved the recipe. I made cupcakes using Arrowhead Mills GF baking mix, but added the extra baking powder as recommended. I also added about 3 cups of fresh strawberries, which I mashed and added about 1 or 2 TB maple syrup. I used coconut oil and creamed it with the eggs before adding the dry ingredients, and I added the strawberry mixture last. I ended up having to cook the cupcakes for 28 - 30 minutes. They were not nearly done by 20 minutes, but maybe that's because of the fresh strawberries. I would highly recommend this recipe - you can't even tell they're GF.
I also used a gf baking mix (Pamela's) but still added baking powder even though the mix includes it, blended strawberries in blender and made cupcakes with cream cheese frosting from this recipe. I took them to a party and had to split the leftover cupcakes with everyone!