I’m so excited to be sharing this recipe with you as part of Iris’s Birthday Cake Challenge! When I created my Coconut Buttercream dairy free frosting for those of you who can’t use my nut frostings, I knew I had to make this strawberry gluten free cake next. Zoe and Ashley both have a birthday in July, and I think this cake screams July and little girls, don’t you? Oh, I’m so tickled with it. If you want to make it less, well.. pink, I would try adding more coloring, and see if you can get it red. Or of course, you could keep the frosting cream colored, or even make it yellow.
For those of you who were asking, I did substitute Earth Balance Soy-Free Buttery Spread for some of the coconut cream in the frosting, and it worked fine. But if you try it and your frosting isn’t as thick as you want it, just add another tablespoon or two of sifted coconut flour. Next I’m going to use Tropical Traditions Coconut Cream Concentrate, just for fun. Same goes for substituting that: If you try it and your frosting isn’t as thick as you want it, just add another tablespoon or two of sifted coconut flour.
Strawberry Gluten free Cake
⅔ cup coconut flour, sifted
⅔ cup tapioca flour
⅔ cup almond flour
¼ teaspoon fine sea salt
½ teaspoon baking soda
½ teaspoon baking powder
5 whisked eggs
⅔ cup unsweetened applesauce
⅓ cup honey or agave
1 tablespoon vanilla extract
⅓ cup coconut oil, liquefied
⅛ teaspoon berry flavored liquid stevia or ½ teaspoon strawberry extract
strawberry fruit spread (jam)
Coconut Buttercream Frosting
- Set the oven to 325°F.
- Add the dry ingredients to a mixing bowl and whisk to combine.
- In a separate bowl add the wet ingredients and mix with an electric mixer.
- Add the dry ingredients to the wet and combine with an electric mixer.
- Pour equal parts into 2 round greased 9 x 1½ inch cake pans.
- Bake for about 18 minutes, or until a knife inserted comes out mostly clean.
- Let cool for a few minutes, then flip onto wire racks to cool completely.
- Using a large serrated knife, carefully remove the bottom crust and sides of the cake. (Removing the bottom crust is optional. Some people don’t care for it.)
- Lay one cake on a piece of parchment paper.
- Optional: Spread a very thin coat of Coconut Buttercream on top, to keep the strawberry spread from sinking in too much.
- Pour about a cup of warmed strawberry spread on top and spread evenly.
- Lay the second cake on top.
- Cover the cake with Coconut Buttercream Frosting. I make my frosting this beautiful pink color by using India Tree natural food coloring.
- Store in the refrigerator until you’re ready to eat. After refrigerating it will easily come off the parchment paper.
- Optional: decorate with fresh strawberries, cut in half, and small pink rose petals.