Vanilla Cake Topped with Strawberries -Gluten Free
March 15, 2014
Categories: Desserts, Cakes, 8 or 9 Inch, Fruit, Strawberry, North American, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Baby Shower, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Oven Bake, Gluten-Free, Flour, Spring more
"This is always a hit with the little ones. I prefer this without the cream cheese frosting as I do not big on sweets but if you have a sweet tooth it will definitely satisfy it."
- STRAWBERRY TOPPING
- CREAM CHEESE FROSTING
- Serving Size: 1 (201.2 g)
- Calories 542.4
- Total Fat - 17.8 g
- Saturated Fat - 12.7 g
- Cholesterol - 70.1 mg
- Sodium - 246.1 mg
- Total Carbohydrate - 93.8 g
- Dietary Fiber - 4.8 g
- Sugars - 64.6 g
- Protein - 6.9 g
- Calcium - 120.6 mg
- Iron - 2.2 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.2 mg
Preheat oven to 350 degrees Fahrenheit.
Grease and flour the sides of two round 9” cake pans and line bottom with parchment paper.
Whisk together coconut milk, melted coconut oil and 2 teaspoons vanilla extract in a medium bowl; set aside.
In a large bowl sift together the sorghum flour, tapioca starch, rice flour, coconut flour, 1 1/2 cups sugar, baking powder, xanthan gum, baking soda and salt.
Add the wet ingredients to the dry ingredients and mix well
Spoon the batter into the cake pans then spread the batter evenly.
Bake for 30 to 35 minutes, until a toothpick inserted in the middle of the cake comes out completely clean.
While the cake is baking pour the thawed strawberries along with the juices, lime juice and 1/2 cup sugar in a saucepan and bring to a boil over medium-high heat.
Mix together the corn starch and water and quickly stir in to the boiling strawberry mixture.
Remove from heat and allow cooling.
When cake is cooked remove from oven and cool completely on a cooling rack.
Combine cream cheese and butter, blend together
Add 1/2 teaspoon vanilla and icing sugar, a bit at a time to get the consistency you want.
Add coconut if using and beat until smooth.
Remove 1 cake round and place on a serving platter.
Spread a bit of the cream cheese icing over the top of the cake round.
Top with the other cake round.
Spread the remainder of the cream cheese icing over the top of the cake.
Spoon as much of the strawberry mixture as you like over cake.
Refrigerate until ready to serve.
Tips & Variations
No special items needed.