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!
Great recipe! My kids and I made two of these cakes for mother's day tomorrow. One for church, and one for our mother's day festivities at my parent's house. We used 2 cups fresh strawberries instead with a couple of heaping tablespoons extra sugar and 1/4 cup of water. For the gluten-free flour blend, I used what I had on hand (1 cup sorghum flour, 1 cup potato starch, 1/2 cup gf oat flour). I just sliced off a bit of the edge of one of the cakes for a taste and thought it was really good. By the way, I am not a gf, my parent's and son are, so I know that this tastes pretty close to the real thing. I plan filling one cake with vanilla pudding and icing with straberry frosting. Thanks for the post!