Strawberry Gluten Free Cake
This Strawberry Gluten Free Cake is a soft, moist one-layer cake filled with fresh strawberries, lemon zest, buttermilk, and almond flour, then baked until golden and finished with a light dusting of powdered sugar.
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Servings: 12
Ingredients
- 500 g fresh strawberries
- 200 g caster sugar or granulated sugar
- Zest of 2 lemons
- 115 g unsalted butter melted and cooled until warm
- 40 g sunflower oil vegetable oil, or another neutral oil
- 175 g buttermilk room temperature
- 3 large eggs room temperature
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- 210 g plain gluten free flour blend
- 75 g almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum omit if the flour blend already contains xanthan gum
- 1/2 tsp salt
- Powdered sugar for dusting
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350°F (180°C). Lightly butter a 9-inch (23 cm) springform pan and line it with parchment paper.
- Prepare the strawberries. Chop about one-third of the strawberries into 1/2-inch (1 to 1.5 cm) pieces. Slice the remaining strawberries in half. Set aside.
- In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant.
- Add the melted butter, oil, buttermilk, eggs, and vanilla bean paste or vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, baking soda, xanthan gum, and salt.
- Add the dry ingredients to the wet ingredients and whisk until a smooth batter forms and no flour clumps remain.
- Transfer about half of the batter to the prepared springform pan and spread it into an even layer.
- Sprinkle the chopped strawberries evenly over the batter.
- Dollop the remaining batter over the chopped strawberries, covering them as evenly as possible. Smooth the surface gently.
- Arrange the halved strawberries on top of the batter, placing them close together. They may be arranged cut side up, cut side down, or in a combination of both.
- Bake for 1 hour to 1 hour 10 minutes, or until the cake is well risen, golden on top, and a toothpick inserted into the cake comes out clean. If the cake begins to brown too quickly, cover it loosely with a sheet of aluminum foil and continue baking until done.
- Allow the cake to cool in the springform pan for about 15 minutes, then remove it from the pan and transfer it to a wire rack to cool further.
- Dust lightly with powdered sugar before slicing and serving.
Notes
This Strawberry Gluten Free Cake is intended to be gluten free, but it is important to verify that all packaged ingredients are certified gluten free. Check the gluten free flour blend, baking powder, baking soda, vanilla extract or vanilla bean paste, powdered sugar, and almond flour for any gluten-containing additives or risk of cross-contact during processing. If your gluten free flour blend already contains xanthan gum, omit the additional xanthan gum listed in the recipe. For the best results, use a digital kitchen scale when measuring the flour blend, as gluten free baking is often more sensitive to measurement differences. If you are preparing this cake for someone with celiac disease or a strong gluten intolerance, make sure your springform pan, parchment paper, bowls, whisk, spatula, cooling rack, and serving tools are all thoroughly cleaned and free from cross-contact.