Vanilla Cake Topped with Strawberries -Gluten Free

12
Servings
30m
Prep Time
35m
Cook Time
1h 5m
Ready In


"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."

Original recipe yields 12 servings
OK
  • STRAWBERRY TOPPING
  • CREAM CHEESE FROSTING

Nutritional

  • 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

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Grease and flour the sides of two round 9” cake pans and line bottom with parchment paper.

Step 3

Whisk together coconut milk, melted coconut oil and 2 teaspoons vanilla extract in a medium bowl; set aside.

Step 4

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.

Step 5

Add the wet ingredients to the dry ingredients and mix well

Step 6

Spoon the batter into the cake pans then spread the batter evenly.

Step 7

Bake for 30 to 35 minutes, until a toothpick inserted in the middle of the cake comes out completely clean.

Step 8

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.

Step 9

Mix together the corn starch and water and quickly stir in to the boiling strawberry mixture.

Step 10

Remove from heat and allow cooling.

Step 11

When cake is cooked remove from oven and cool completely on a cooling rack.

Step 12

Combine cream cheese and butter, blend together

Step 13

Add 1/2 teaspoon vanilla and icing sugar, a bit at a time to get the consistency you want.

Step 14

Add coconut if using and beat until smooth.

Step 15

Remove 1 cake round and place on a serving platter.

Step 16

Spread a bit of the cream cheese icing over the top of the cake round.

Step 17

Top with the other cake round.

Step 18

Spread the remainder of the cream cheese icing over the top of the cake.

Step 19

Spoon as much of the strawberry mixture as you like over cake.

Step 20

Refrigerate until ready to serve.

Tips & Variations


No special items needed.

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