Gluten-Free Strawberry Cake with Cream Cheese Frosting Recipe
Ingredients
Strawberry Cake:
- 4 eggs
- 1 cup cane sugar
- 1/4 cup oil (light olive is my fave)
- 2/3 cup chopped strawberries (fresh or frozen)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3-1/4 cups almond flour
- 1/3 cup tapioca flour
- 1/3 cup freeze-dried strawberry powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Strawberry Cream Cheese Frosting:
- 12 ounces cream cheese
- 1/3 cup butter
- 2 tablespoons freeze-dried strawberry powder
- 1 teaspoon vanilla extract
- 1-1/2 cups powdered sugar
- 4 strawberries (diced)
Instructions
- Preheat the oven to 350°F (175°C) and grease and line two 8-inch cake pans with non-stick cooking spray and parchment paper. If using frozen strawberries, defrost them in the microwave and drain the excess liquid. Then, finely chop the fresh or frozen strawberries and dab the excess liquid with a paper towel.
- In a large mixing bowl, stand mixer, or electric mixer, add the wet ingredients, including eggs, oil, sugar, vanilla extract, almond extract, and drained strawberries, and whisk until light and fluffy. Add the dry ingredients, including almond flour, tapioca flour, freeze-dried strawberry powder, baking powder, and salt.
- Divide the batter evenly between the prepared cake pans. Gently tap the pans to spread the batter and remove any air bubbles evenly.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- In a large bowl, beat the cream cheese, butter, freeze-dried strawberry powder and vanilla extract until smooth.Gradually add the powdered sugar, mixing until smooth and creamy on low speed.
- Place one cake layer on a serving plate and spread a layer of frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top layer and sides of the cake.Optional: Decorate the top of the cake with diced strawberries and mint leaves.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Video
Notes
Fresh vs. Frozen Strawberries: You can use either fresh or frozen strawberries for this recipe. If using frozen strawberries, thaw and drain them before chopping and using in the recipe.
Freeze-Dried Strawberry Powder: If you can't find freeze-dried strawberry powder, you can make your own by grinding freeze-dried strawberries in a blender or food processor until they form a fine powder.
Strawberry Garnish: For best results, add fresh strawberries to the top of the cake shortly before serving. The strawberries can 'bleed' on the frosting over time.
Did you make this recipe?Please let me know in the comments below how it turned out :)