My Simple, Go-To Gluten-Free Strawberry Cake Recipe

Ever since my girls understood what cake was and that they got to choose their own on their birthdays, they’ve fixated on strawberry cake.

I get it – they’re girly girls and strawberry cake is pink… but we run a gluten and dairy-free household, and I figured there’d be a learning curve with this one.

So I studied some strawberry cake recipes that were actually made from scratch and created my own version that fit the needs of our household!

Now, I make a version of this cake to help celebrate our girly girls at least twice a year.

And forgive me… we were so busy with the party and enjoying all the moments that I didn’t grab enough (or really any) pictures of the cake… Oops!

MY SIMPLE, GO-TO GLUTEN-FREE STRAWBERRY CAKE RECIPE

INGREDIENTS

• 3 1/4 cups gluten-free 1:1 baking flour
• 4 tsp baking powder
• 1 tsp sea salt
• 1 cup coconut oil, room temperature
• 2 cups cane sugar
• 2 tsp vanilla extract
• 3 eggs + 1 egg white
• 1 cup coconut milk
• 15 large strawberries, finely chopped

DIRECTIONS

1. Preheat oven to 350 degrees, then grease two 9″ rounds cake pans with coconut oil and set aside.
2. In a separate bowl, mix together your flour, salt, and baking powder and set aside.
3. Using a hand or stand mixer, combine coconut oil, sugar, and vanilla. Slowly add in one egg at a time, then add your egg white. Continue to mix until well combined.
4. Slowly alternate adding in your coconut milk and your flour mixture until well combined.
5. Finely chop 15 strawberries. I used this chopper to do so. Then slowly add them to your batter by hand and stir to combine.
6. Divide batter into two cake pans and bake at 350 degrees for 40-45 minutes or until cake is cooked through.
7. Allow to cool completely, then top with the frosting of your choice! I used storebought cream cheese frosting and topped with a large strawberry as a simple decoration.

And that’s it! It’s gluten-free, dairy-free, and sure to please! You could also make your own frosting by beating together powdered sugar and room temperature coconut oil, but I chose not to this time for sake of time!

If you give this a try, be sure to let me know what you think!