Gluten and Sugar Free Strawberry Cake 🍓

Name: Gluten and Sugar Free Strawberry Cake 🍓
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 125g Blanched Almond flour; 125 g Oat flour; 50g Coconut flour; 300 g super food flour or gluten-free all purpose flour; 2 1/2 teaspoons baking powder; 1/4 tsp salt; 4 large eggs at room temp 160 g coconut sugar 100g unsalted butter; 250 ml milk , full fat; 3 tsp vanilla extract , the best you can afford; 3 tsp vegetable or canola oil; Strawberry Syrup; Whipped Cream; Fresh Strawberries; 7-8 Fresh Strawberries; 1/4 cup water; 3 tbsp coconut sugar; Juice of half a lemon

15 steps

Prep:45minCook:20min

This moist gluten and sugar free vanilla cake layered with fluffy whipped cream and fresh strawberries is the perfect show stopping dessert fit for any occasion.

Updated at: Thu, 17 Aug 2023 10:37:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories603.6 kcal (30%)

Total Fat27.3 g (39%)

Carbs75.7 g (29%)

Sugars31.7 g (35%)

Protein15.2 g (30%)

Sodium283.2 mg (14%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

For the Cake

Step 1

Preheat oven to 180°C/350°F and grease 3 6 inch pans and line with parchment paper.

Step 2

Crack 4 eggs and and beat for 30 seconds, with the beater still going, pour the sugar in over 45 seconds.

Step 3

Then beat for 7 minutes on speed 8, or until tripled in volume and white.

Step 4

While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don’t do this ahead and let the milk cool

Step 5

When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Step 6

Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.

Step 7

Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

Step 8

Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.

Step 9

Pour the batter evenly into 3 pans

Step 10

Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles

Step 11

Bake for 12-15 minutes or until golden and toothpick inserted into centre comes out clean.

For the Strawberry Syrup

Step 12

Meanwhile for the syrup boil 1/4 cup water and 3 tbsp coconut sugar. Blend 7-8 fresh strawberries and add them to the water mixture and boil everything together. Squeeze half a lemon and let it cool.

To assemble

Step 13

Remove the cake from the oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down – slight dome will flatten perfectly. Level cake = neat layers.

Step 14

Brush a generous amount of strawberry syrup to keep the cake moist. (Around 7-8 times on each layer)  

Step 15

Frost with whipped cream and fresh strawberries.