Vanilla Cake Topped with Strawberries Gluten Free

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.