Image courtesy of glutenfreemommy.com
Recipe: Gluten-free Strawberry Cake
September 15, 2018
Ingredients
- 1/2 cup almond meal
- 1 1/2 cups brown rice flour
- 3/4 cup tapioca flour
- 1/4 cup sweet rice flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Tablespoons strawberry Jello® mix
- 1 1/2 teaspoons xanthan gum
- 2/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup pureed strawberries
- 3/4 cup milk (or until consistency of cake batter)
- 2 packages of cream cheese, softened
- 1 stick of butter, softened
- 3 cups or more of powdered sugar
- 1 teaspoon vanilla
- squeeze of lemon juice
Instructions
- Preheat oven to 350 degrees. Grease two 8 inch cake pans.
- In a med. mixing bowl, whisk together the dry ingredients including the Jello®.
- In your stand mixer, cream together the butter and the sugar until light and fluffy. Add eggs one at a time. Add vanilla.
- Alternate adding the flour mixture and the strawberry mixture. Slowly pour in milk a little at a time until the cake reaches cake batter consistency- about 3/4 cup. Pour batter into prepared pans.
- In your stand mixer, combine cream cheese and butter until smooth. Add vanilla. Slowly add the powdered sugar until desired consistency. Squeeze in just a little squeeze of lemon juice.
- Bake cakes for 30-40 minutes or until the cake tester comes out clean. Remove the pans from the oven and allow them to cool for 5 minutes in the pan. Invert on to cooling rack.
- Cool cakes completely before icing.
Category
Recipes
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