Gluten Free Strawberry Cake
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!).
- Ready In:
- 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) container frozen 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).
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I am clearly not a good baker! I followed the instructions to a T, but the cake is really thick. I just took it out of the oven and it looks ok, but maybe a bit dry. I went to the reviews (should have done that first!) and realize that cooking GF is a bit different. I am celiac and just learning - I didn't know the GF flours already had Xantham Gum and Baking soda in them, so I added them like the recipe called for. I'm thinking that is what is making it so thick. Also, I just dumped all the ingredients in the bowl and blended. Now I'm thinking it may have been best to blend as I went... wet ingredients and then dry. I feel like Amelia Bedilia... I followed the instructions when I should have maybe thought outside of the instructions! I will try it again with some of the modifications I read in the reviews. Thanks!1Reply
My 13 yo son is gluten intolerant. Just figured this out recently. He was a very fussy eater before so now it's even harder, there isn't much gluten free that he likes. He wanted a strawberry cake gluten free of course. I searched and searched and found this recipe. It was amazing! I didn't put the strawberries in it (texture thing for him) just the jello for the flavor. It was delicious. I had my doubts the batter was so thick. But I definitely recommend this recipe and it was very easy to make.3Reply
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.2Reply
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