Can I make this strawberry cake paleo or AIP-compliant?

No, this cake is not paleo or AIP compliant due to the ingredients in the baking flour. For AIP/paleo strawberry treats try my Strawberry Basil Ice Cream , Lemon Custard with Strawberry Compote , or Strawberry Cookies . These Lemon Bars and Lemon Olive Oil Cupcakes are also delicious lemon-flavored AIP/paleo desserts you might like.

Can I use frozen strawberries?

No, frozen strawberries will release too much moisture and create a really soggy cake.

Can I use another type of gluten-free flour?

I tested this recipe with Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. Note that all gluten-free flour blends are not the same and results may vary. If you use another brand, I recommend weighing the flour with a kitchen scale for the best results. Also, if you’re using a blend without xanthan gum you will need to add 1/2 tsp to the dry ingredients. Xanthan gum is necessary in this gluten-free cake for binding and structure since we aren’t using any eggs or vegan egg substitutes. If you don’t use the recommended brand, I suggest trying another gluten-free 1:1 baking flour rather than a gluten-free all purpose baking flour for this recipe.

Can I make the batter in advance and bake this cake later?

No, I don't recommend doing this. Once the apple cider vinegar combines with the baking soda and baking powder it will activate these ingredients and shouldn't sit for long. Make the batter just before baking to ensure optimal rise and texture.

Can I use another size cake pan?

Yes, you can use an 8 or 9 inch cake pan, just note the baking time will vary. Start checking the cake for doneness at the 35 minute mark, in about 5 minute increments.

Gluten-Free Strawberry Cake (Vegan) • Heal Me Delicious

Description

This Gluten-Free Strawberry Cake is soft and moist with fresh strawberries baked in and on top the cake. It’s warm and sweet with a bright lemon flavor. This tender cake is also dairy-free and vegan. A delightful spring or summer dessert.

Ingredients

Units Scale

1.5 cups fresh strawberries, washed and divided (.45 lbs or about 200 g)
1 cup full fat coconut milk (from a can), room temperature
2 TBSP apple cider vinegar
1/2 cup avocado oil
Zest of 1 large lemon (about 1 TBSP)
3/4 cup maple sugar
2 tsp vanilla extract
1 3/4 cup Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour (240 g)
1/4 cup arrowroot starch (30g)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

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Instructions

Preheat oven to 375F.
Grease a 10 inch round cake pan with avocado or olive oil.*
Finely dice 1/2 cup of the strawberries to incorporate in the batter.** Hull and slice the remaining 1 cup of strawberries into halves for decorating the top of the cake.
In a small bowl, combine coconut milk and apple cider vinegar. Allow to sit for at least 5 minutes for it to curdle, making a vegan buttermilk.
In a small bowl, rub the lemon zest into the maple sugar with your fingers for a few minutes to release the oils from the zest.
In a large bowl, stir together the avocado oil, vanilla, and maple sugar-lemon zest mixture. Then add the vegan “buttermilk” and stir.
Add in gluten-free flour, arrowroot starch, baking powder, baking soda, and sea salt, and stir until just combined, being careful not to overmix the batter.
Finally, gently fold in the finely diced strawberries.
Transfer the batter to the prepared pan. Use a spatula or the back of a spoon to smooth out the top.
Arrange the halved strawberries on the top of the cake batter in any way you’d like (cut side up and/or down).
Bake in the middle rack of the oven for 40-45 minutes or until a toothpick comes out clean or with a few moist crumbs when inserted.***
Allow the cake to cool in the pan for at least 10 minutes before removing to a wire rack to cool completely. Let the cake cool fully before slicing into it for optimal texture.

Notes

I tested this recipe with this specific brand of flour. Add 1/2 tsp xantham gum if the gluten-free flour blend you are using does not have any. See the FAQs for more info on gluten-free flours.

*You can use an 8 or 9 inch round cake pan, noting the bake time will vary.

**Refrain from adding more than 1/2 cup strawberries (finely diced) to the batter or the cake’s texture will be too moist.

***You can begin checking for doneness at the 35 minute mark, especially if using a smaller pan. Choose a few spots to test because if the toothpick pierces a strawberry inside the cake, it will get wet and not be a good indication of whether or not its ready.

Store at room temperature, in the fridge, or in the freezer. Reheat in the microwave or toaster oven for the best texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Desserts
Method: Baked
Cuisine: American