Occasional Treats

Strawberry Birthday Cake :: Gluten, Egg, Nut, & Dye Free

June 2, 2014

Strawberry Birthday Cake :: Gluten, Egg, Nut, & Dye Free
Five years ago this sweet girl made me a momma. It was the longest, most painful labor I have endured yet, proceeding, of course, the longest pregnancy known to man (well, known to me anyway!). And I would do every single second over again for this little girl. She teaches me something new every day. She is absolutely part of my soul, and one of the biggest blessings in my life.

Strawberry Birthday Cake :: Gluten, Egg, Nut, & Dye Free
And this little love asked for a “strawberry cake with strawberry frosting” for her 5th birthday! As I mentioned in my chocolate birthday cake post last month, I have a nephew with a severe egg allergy, and we are a gluten free home…so cake making around here gets a bit tricky!

Strawberry Birthday Cake :: Gluten, Egg, Nut, & Dye Free
But you know what? I don’t mind at all. If it means everyone gets to have a piece of cake and have happy tummies and moods in the coming days, that is worth figuring out how to make a cake that is gluten free, egg free…and one that actually rises and doesn’t feel like a brick…and tastes good!

Strawberry Birthday Cake :: Gluten, Egg, Nut, & Dye Free
I was really happy with the color of the frosting using zero fake dyes! You could absolutely add some beet powder (should be at your local health food store, or you can dehydrate thin slices of beet and then grind into a powder) to make it pinker or closer to red. You could do the same with the cake portion. I wanted to see what it came out as is so I did not add any beet powder for color – I think it would be pretty though! The whole cake tasted just like strawberry, and it went perfect with a big scoop of strawberry ice cream!

Strawberry Birthday Cake :: Gluten, Egg, Nut, & Dye Free

4.0 from 1 reviews
Strawberry Birthday Cake :: Gluten, Egg, Nut, & Dye Free
Author: 
 
Ingredients
  • STRAWBERRY CAKE ::
  • • 2 cups white rice flour
  • • 1 cup tapioca flour
  • • ½ cup brown rice flour
  • • 1¾ cups of organic pure cane sugar
  • • 2 tsp of baking soda
  • • 2 tsp of xanthan gum
  • • 1 tsp of salt
  • • 1 cup whole milk or coconut milk
  • • 1 cup pureed strawberries
  • • ½ cup of olive oil
  • • 2 TB of apple cider vinegar
  • • 1 TB of vanilla
  • STRAWBERRY CREAM FROSTING ::
  • • 1 cup softened butter
  • • 3 cups organic powdered pure cane sugar
  • • ¼ cup pureed strawberries
Instructions
  1. Butter two 9 inch cake pans and line the bottom of both with parchment paper. (I just trace the bottom of the pan on the paper and cut).
  2. In a large bowl, whisk the flours, sugar, baking soda, xanthan gum, salt.
  3. In a medium bowl, blend the milk, strawberry puree, oil, vanilla, and vinegar with hand beaters. Do NOT leave out the vinegar – I know it is a weird ingredient but it reacts with the baking soda to help with the rise!
  4. Pour the wet ingredients into dry ingredients and combine. I started with hand beaters and finished with a spatula.
  5. Pour into buttered cake pans. The batter is thick and kinda sticky just FYI.
  6. Bake at 350 degrees for 35 minutes, or until a toothpick comes out clean. Check the cakes at the 25 minute mark though in case our ovens run differently.
  7. Remove from oven and let cool for about 10 minutes. Then take the cakes out to cool completely on a wire rack.
  8. Once the cakes are completely cooled you can make your frosting. Just put all the ingredients into a medium mixing bowl and beat with hand beaters until smooth.

Tips:

  • You will need to grab a pound of strawberries to use between the cake and the frosting. If you plan to make the butterflies for the top you’ll need another half pound.
  • Here is the *perfect* strawberry ice cream to go with your strawberry cake!
  • Looking for another cake idea? Try this chocolate birthday cake I made for my other daughter earlier this spring!

I would love to keep up on anyone that gives the cake a try! Tag me up on Instagram or Facebook with your pictures!

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64 Comments

  • Reply Jessica @ConveyAwareness June 2, 2014 at 6:59 pm

    Divine recipe! I *really* love the butterflies. You can tell you’re a mom to 3 girls! So creative. =)

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  • Reply Steph June 4, 2014 at 11:41 am

    Oh wow, this cake is so pretty! I have little girls who are 5 & 3 and a little guy who is 1 who would be so excited to see a homemade butterfly cake! We do eat a whole, real food diet including properly prepared grains, but don’t get many treats around here-most of my healthy homemade cakes usually resemble bricks 😉

    Do you think the recipe would work well as cupcakes as well? Sometimes they don’t so thought I would check. We have a play date tomorrow and the other moms always bring foods to share that I don’t feed my kids and I find it difficult to know what to do-it is hard to say no when all the other kids are getting treats, and I don’t want to offend others who DO think it is OK for their kids to have them, so I always bring a healthy homemade item-maybe a pretty strawberry cupcake would do the trick! 😉

    • Reply Renee Kohley June 4, 2014 at 12:03 pm

      Hi Steph! GOOD for you <3 I am the same way - and I usually try to match or bring along something so my kids don't have to feel left out. Yes cupcakes will work! This recipe will make a good 18ish cupcakes though so just half it - you can wrap up leftovers in plastic wrap and into the freezer - then you can pull them out when you need them for stuff like that. Hope that helps!

  • Reply Lisa Lock June 5, 2014 at 5:58 pm

    Hi Renee, Im very excited about this receipe, im gluten intolerant and my son used to be anaphlyatic to, eggs, dairy, nuts so im always looking for friendly receipes..

    I have a awesome chocolate apple cake receipt if interested

    • Reply Renee Kohley June 5, 2014 at 6:40 pm

      Hi Lisa! That is so great! I hope you enjoy it!

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  • Reply Heidi July 17, 2014 at 3:36 pm

    This cake looks great!!! I can’t wait to make it for an upcoming birthday. I personally like cakes better with eggs, though. Do you think this recipe would work well if I simply added 3-4 eggs? Or would I need to alter the recipe then?

    • Reply Renee Kohley July 17, 2014 at 8:31 pm

      Hi Heidi! How exciting – everyone will love it!

      Yes I think eggs would work but you will want to back off some of the liquid. Put the 3-4 eggs in a measuring cup to see how many cups it makes and take out that much of the liquid – either the milk or the olive oil is what I would do. Does that make sense???

      • Reply Heidi July 17, 2014 at 11:06 pm

        Yes, thank you so much!! That is kind of what I was thinking. I know you went egg free since a relative has an egg allergy… do you think adding them would make it more flavorful? Or does it taste so much like strawberries that it may not make much difference?

  • Reply Emily @ Recipes to Nourish August 14, 2014 at 9:25 pm

    Seriously one of the most beautiful cakes I have ever seen! xo

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  • Reply Miss Food Fairy November 18, 2014 at 5:54 am

    I just found this via Pinterest. I’m always looking for new ideas when it comes to making cakes without dairy and eggs, so thank you for sharing. I love finding new inspiration – I’m new to baking & can’t wait to try this. Nice to meet you

  • Reply Kirsty December 15, 2014 at 5:22 pm

    Hi, this cake looks amazing! I’d really like to make it for my daughter’s third birthday which is on Christmas day but I don’t have time to search out all the different flours. Do you think it would work with coconut flour? Many thanks for sharing! Kirsty x

    • Reply Renee Kohley December 15, 2014 at 7:32 pm

      Hi Kirsty! Coconut flour is pretty tricky to work with since it is not a great. It is a neat flour but it really acts differently than grain based flours like the rice flours and such. It is very absorbent so it requires usually double the moisture/wet ingredients as other flours. I am not sure how I would do this cake in all coconut flour! If you have a local health food store – or even check your grocery store you should be able to find the flours listed in the recipe. Even our little small mainstream grocer has them! Happy birthday to your daughter! I hope you enjoy the cake!

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  • Reply Erin March 5, 2015 at 11:16 am

    Do you think I could make these as cupcakes?

    • Reply Renee Kohley March 5, 2015 at 12:48 pm

      Hi Erin! Yes I do! I have not done them myself but just knowing how the batter behaved it should work for sure.

      • Reply Erin March 9, 2015 at 12:38 pm

        turned out perfect as cupcakes. Everyone loved them at my daughters birthday party. I love how strong the strawberry flavor is!! I used goat butter for the icing as I can’t use cow butter and it still worked. I did add a teaspoon of vanilla to the frosting.

        • Reply Renee Kohley March 10, 2015 at 2:26 pm

          Oh super fun! I’m so glad it worked out!

  • Reply Kelly March 21, 2015 at 10:54 pm

    I am always so excited to see new cake recipes for
    Those with allergies, but was disappointed you use butter for the frosting. So many people with gluten allergies also cannot tolerate dairy; I wish there were more recipes for those who cannot have either. Do you have any ideas how to create your beautiful cake (it is beautiful) without butter? I would love to hear your thoughts.

    • Reply Renee Kohley March 22, 2015 at 8:10 am

      Hi Kelly! Great question! Thank you for asking! We have a raw milk share and tolerate raw dairy very well so I sometimes don’t think about that! You can use palm shortening instead of the butter for the frosting! Spectrum Organics has a nice one that you should be able to find in just about any health food store. I hope that helps!

  • Reply Dejuan March 21, 2015 at 11:59 pm

    I want to know it you have any milk,tree nut, and peanut free desert recipes. My 6 year old son is allergic to all three

  • Reply Tiffany March 22, 2015 at 8:20 pm

    Is it best to store in the fridge, or is room temperature fine?

    • Reply Renee Kohley March 23, 2015 at 7:08 am

      Hi Tiffany! I made the cake the night before and stored it in the fridge – but I brought it out the next day to come to room temp well before the party. I hope that helps!

  • Reply Jae March 23, 2015 at 10:02 am

    Hi, this looks absolutely delicious!! Have you ever made it with another fruit like blueberries? I think purple would be great fun too. 🙂 Just curious as to if you think same amount of pureed fruit would be the way to go. Thanks!

    • Reply Renee Kohley March 23, 2015 at 10:48 am

      I think it would work Jae 🙂 I am going to be playing around with some blueberry cakes this month since my soon to be 4 year old asked for a blueberry cake for her birthday this year 😉 Stay tuned!

  • Reply Evangelia March 23, 2015 at 4:35 pm

    I am so happy I found you and your amazing recipes! Your a Godsend thank you. Is it okay to use all purpose self rising gluten free white flour for the cake recipes?

    • Reply Renee Kohley March 24, 2015 at 6:20 am

      HI Evangelia! Welcome! I think that would work but I have obviously not tested it. I don’t see why it shouldn’t work though – might actually turn out better with the self rising components they have in the mix 😉

  • Reply Jamie April 16, 2015 at 9:42 pm

    This looks positively amazing! I want to make it for my daughter’s 1st birthday. I am new to GF baking, so I was wondering if I could substitute Bob’s Red Mill All-purpose flour mix for your flours? I have some of this on hand already.
    Thanks!

    • Reply Renee Kohley April 17, 2015 at 9:12 pm

      Hi Jamie! I think it would work – it might actually rise a little better with that since there is probably xanthan gum in the mix which helps with rise 😉 I hope you enjoy it!

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  • Reply Mandi B May 10, 2015 at 11:51 pm

    My family loved it! I use corn free ingredients in addition so the frosting came out a bit runny, but still delisius!! They said to use this recipie every time!! Thank you 🙂

    • Reply Renee Kohley May 11, 2015 at 6:19 am

      Oh that’s great Mandi! Thanks for sharing!

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  • Reply Sathya @Mykitchenodyssey May 26, 2015 at 10:29 am

    Hi renee,
    Your cake looks damn cute.I am thinking of making an eggless version but can i use regular white flour ?Do i need to add gums ?

    • Reply Renee Kohley May 26, 2015 at 2:23 pm

      Hi Sathya! Thank you! You shouldn’t need the gums if you use regular white flour – the gluten in the white flour will gum it together 🙂

      • Reply Sathya @Mykitchenodyssey May 26, 2015 at 3:51 pm

        That’s awesome.Thanks so much.Will get back to you ,if i have any questions.

        • Reply Sathya @Mykitchenodyssey June 2, 2015 at 11:04 am

          Renee did this cake with all purpose flour,half butter ,lime juice and 1 tsp baking soda.It was too delicious but took around 50 minutes to bake though.But i am glad i found the right recipe .Next time i am trying with millets.Will be posting the recipe in my blog ,is it ok with you ?

          • Renee Kohley June 3, 2015 at 12:03 pm

            Hi Sathya!

            I’m so glad you enjoyed the cake! I’m honored by your request to share this recipe on your blog–we love it too–but RGN follows a strict copyright policy which doesn’t allow duplication of my content on other sites. If you’d like, you can make the cake, take your own photos, and write a story about your experience, then link to my site and this recipe for the recipe details (ingredients and instructions). This doesn’t violate copyright laws and still allows you to share this delicious cake on your blog in an authentic way. Thank you so much for respecting copyright, and enjoy the yummy cake 🙂

  • Reply Beccy H. June 1, 2015 at 10:51 am

    I followed this recipe to a tee, however mine came out pink and pretty dense, still yummy and had good flavor but a little chewy…for the frosting I added cream cheese and it was amazing! I will make again too see what I can change up to make it a little more cakey but thank you for the recipe it was nice to have my son be able to have the same thing we were all having!

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  • Reply Mandy July 20, 2015 at 10:43 pm

    Hi, Renee. About how many strawberries (pounds) are needed to make the puree? I’m assuming I would be making the puree in the food processor, but perhaps you mean a pre made puree? Where would I find that? Thank you!

    • Reply Renee Kohley July 21, 2015 at 8:19 am

      Hi Mandy! Between the cake and the frosting you will need about a pound of strawberries as the Tips section says. Just blend the strawberries to make the puree! I hope that helps!

  • Reply Mandy July 21, 2015 at 10:58 am

    Yes! Thank you!

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  • Reply Sonia September 3, 2015 at 4:12 pm

    Would you have to alter the baking time or temp for cupcakes? I’m worried they’ll be dry…

    • Reply Renee Kohley September 3, 2015 at 7:56 pm

      Hi Sonia! Don’t alter the temp – but yes the time might end up being 5-10 minutes shorter 🙂

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  • Reply Sharalin Armstrong September 12, 2015 at 1:41 pm

    Hi Renee 🙂 A couple questions for you. I’d love to make your cake for my sons up coming birthday but i’d prefer to sweeten it with honey or maple syrup. Do you think it would work to use maple syrup/honey with a bit of water to equal out the 1 cup of milk and omit the milk and sugar? And I cant get nice and flavourful strawberries where I am so do you think it would work to use raspberries? This cake is gorgeous by the way 🙂 Looking forward to hearing back from you! All the best – Shar

    • Reply Renee Kohley September 12, 2015 at 8:21 pm

      Hi Shar! The fat in the milk helps with the moisture in the cake, so I’m not real sure on the water/honey combo. It might be worth testing a half recipe in cupcake form or something just to be sure! And yes on the raspberries! That should work fine!

      • Reply Rachel November 16, 2015 at 10:55 am

        Hi Renee, This cake was such a big hit at my daughter’s party last year and I plan on making it again! She asked for raspberry this time around, so I am glad to see you think it would work. But I am worried about the seeds in raspberries, do you feel as I do, that raspberry seeds are bigger than strawberry seeds? Do you think I should be straining them out? Do you think that would even work?
        Thanks!
        Rachel

        • Reply Renee Kohley November 17, 2015 at 6:37 am

          Hi Rachel! That sounds delicious! I really don’t think the seeds would be a problem. After you blend them up see what you think and then you can strain them out if it looks really seedy. I think it is dispersed enough in the cake that it shouldn’t matter. Happy birthday to your little one!

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