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.
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!
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!
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-free strawberry cake is a nice change from classic vanilla or chocolate cake. I recommend this for a birthday cake everyone will love.
Servings: 10 servings
STRAWBERRY CAKE ::
- 2 cups white rice flour
- 1 cup tapioca flour
- 1/2 cup brown rice flour
- 1 3/4 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
- 1/2 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
- 1/4 cup pureed strawberries
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).
In a large bowl, whisk the flours, sugar, baking soda, xanthan gum, salt.
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!
Pour the wet ingredients into dry ingredients and combine. I started with hand beaters and finished with a spatula.
Pour into buttered cake pans. The batter is thick and kinda sticky just FYI.
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.
Remove from oven and let cool for about 10 minutes. Then take the cakes out to cool completely on a wire rack.
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.
- 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!