There was a special birthday a couple of weekends ago that we are celebrating and this strawberry cake sure made the birthday boy feel special. It's egg free, nut free, artificial colour and dye free as well as gluten free. It's perfect cake to celebrate Easter/Spring!
Ingredients:
2 cups of white rice flour
1 cup of tapioca flour
1/2 cup of brown rice flour
1 3/4 cups of coconut palm sugar or maple sugar
2 tsps of baking soda
2 tsps of xanthan gum
1 tsp of salt
1 cup of fat free evaporated milk
1 cup of pureed strawberries (just use a blender or food processor to blend the strawberries)
1/2 cup of oil (canola or olive oil)
2 tablespoons of apple cider vinegar
1 tablespoon of vanilla
For the icing:
1 cup of softened butter
3 cups of maple or coconut palm sugar (you can also use white sugar if you would like the icing to be white)
1/4 to 1/2 cup of strawberry puree
2 cups of white rice flour
1 cup of tapioca flour
1/2 cup of brown rice flour
1 3/4 cups of coconut palm sugar or maple sugar
2 tsps of baking soda
2 tsps of xanthan gum
1 tsp of salt
1 cup of fat free evaporated milk
1 cup of pureed strawberries (just use a blender or food processor to blend the strawberries)
1/2 cup of oil (canola or olive oil)
2 tablespoons of apple cider vinegar
1 tablespoon of vanilla
For the icing:
1 cup of softened butter
3 cups of maple or coconut palm sugar (you can also use white sugar if you would like the icing to be white)
1/4 to 1/2 cup of strawberry puree
1) Preheat oven to 350 degrees F.
2) Wash your strawberries and cut stems off.
3) Puree 1 1/2 pounds. Leave the rest for the decoration.
2) Wash your strawberries and cut stems off.
3) Puree 1 1/2 pounds. Leave the rest for the decoration.
4) Line two, 9 to 10 inch round baking pans with parchment paper and butter the sides.
5) Mix all the dry ingredients with spatula.
6) Mix all the wet ingredients with electric mixer or hand blender.
7) Add wet ingredients to dry ingredients and mix well.
8) Pour batter into the 2 baking pans (half in each). Flatten the top to the best of your ability. The batter will be quite sticky.
8) Pour batter into the 2 baking pans (half in each). Flatten the top to the best of your ability. The batter will be quite sticky.
9) Bake for about 35 mins and pull out when toothpick comes out clean.
10) Let cool completely before you ice the cakes.
11) To make icing, combine butter, sugar and strawberry puree in a mixing bowl and mix well with mixer.
12) Cut the rest of strawberries in butterfly shapes or slices and use these to decorate the top and sides of the cake.
13. Cover one layer with icing and then sliced strawberries.
14. Put the second layer on and ice it as well and then add the butterfly shaped strawberries at the top.
15. Put it in the fridge for at least 30 mins before you serve.
15. Put it in the fridge for at least 30 mins before you serve.
10-12 servings
Calories per serving: 510, Fat: 25 g, Carbs: 68 g, Protein: 4 g, Sugar: 32 g, Fiber: 2 g, Sodium: 643 mg
Calories per serving: 510, Fat: 25 g, Carbs: 68 g, Protein: 4 g, Sugar: 32 g, Fiber: 2 g, Sodium: 643 mg
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