This recipe is not only gluten free but an egg free vegan strawberry cake recipe.
There is something so nice about using fresh fruit in a cake recipe. Fresh fruit gives cakes added moisture, vibrant colour, fresh flavour and different textures - never mind what a feast to the eyes fruit can give when used baking a cake.
My gluten free strawberry cake recipe is moist and full of delicious flavours and textures.
I also use dried dates that have soaked for a few minutes in hot water. When ever I use dried dates in my cakes I always say how much the dates taste very much like toffee.
Like in a lot of other gluten free cakes and baking that I make I used a flax seed binder which is really simple to make but helps to gives the cake mixture that gooey stretchy texture. It is just a matter mixing ground flax seeds with hot water and then adding it to the cake mixture.
I really enjoyed eating this cake - the moisture of the cooked strawberries, the hints of coconut through out the cake, the soft toffee like dates... fabulous.
I used a basic icing to top my cake where I used golden powdered sugar, vanilla and cold water but you can top with my dairy free vegan white frosting recipe if you like.
Ingredients for Gluten Free Strawberry Cake
10oz Fresh Strawberries (chopped)
4oz Margarine (soft)
4oz Rice flour
4oz Light brown muscovado sugar
1oz Fine Cornmeal flour (fine polenta)
1oz Corn starch
100ml Soya milk
1 Tbsp Vanilla Extract
1/2 tsp Yellow food colouring (optional)
1 Tbsp Light brown muscovado sugar
2 oz Shredded coconut
2 Tbsp Flax seeds
4 Tbsp Hot water
1oz Ground almonds
1 + 1/2 tsp Baking powder
1/2 tsp Bi carbonate of soda
1 tsp Xanthan gum
1 oz Shredded coconut
4oz Dates
10oz Fresh Strawberries (chopped)
4oz Margarine (soft)
4oz Rice flour
4oz Light brown muscovado sugar
1oz Fine Cornmeal flour (fine polenta)
1oz Corn starch
100ml Soya milk
1 Tbsp Vanilla Extract
1/2 tsp Yellow food colouring (optional)
1 Tbsp Light brown muscovado sugar
2 oz Shredded coconut
2 Tbsp Flax seeds
4 Tbsp Hot water
1oz Ground almonds
1 + 1/2 tsp Baking powder
1/2 tsp Bi carbonate of soda
1 tsp Xanthan gum
1 oz Shredded coconut
4oz Dates
Picture of freshly chopped strawberries.
Would you like a taste of Chef Jeenas gluten free strawberry cake?
How to make a Gluten Free Strawberry and Date Coconut Cake Recipe
Grind the flax seeds to a powder and mix together with the 4 Tbsp of hot water, it should be a gooey mixture - this helps bind the cake.
Soak the dates in hot water.
Soak the dates in hot water.
Mix the the 4oz sugar and margarine with a whisk until fluffy.
Mix the yellow food colouring with the soya milk.
Add rice flour, baking powder, bi carb, xanthan gum, corn starch, cornmeal flour, ground almonds, 2oz coconut and flax seed mixture.
Mix well.
Add rice flour, baking powder, bi carb, xanthan gum, corn starch, cornmeal flour, ground almonds, 2oz coconut and flax seed mixture.
Mix well.
Add the vanilla, dates, 3 tablespoon of the water that the dates soaked in and 1oz coconut - mix with a spoon.
Sprinkle the strawberries with 1 tablespoon of sugar and add to the cake mixture, mix with a spoon.
Pour into a greased and floured square cake tin.
Place into a hot oven at gas mark 7 for 30-40 minutes or until a skewer comes out clean.
Place into a hot oven at gas mark 7 for 30-40 minutes or until a skewer comes out clean.
Once cooked leave the cake for 10 minutes then remove from the tin and leave to fully cool down.
Once cool top with icing and sprinkle with coconut.
See more gluten free recipes and vegan egg free recipes.
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