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 the nut frostings in my second cookbook, 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
(I gave this cake a nice hint of berry flavor by adding 1/8 tsp of Chocolate Raspberry liquid stevia. If you prefer, you could substitute strawberry extract, but I’m not sure how much you would need.)
Add to mixing bowl:
5 whisked eggs
2/3 cup unsweetened applesauce
1/3 cup honey
1 tbsp vanilla extract
2/3 cup coconut flour, sifted
2/3 cup arrowroot flour
2/3 cup Bob’s almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup coconut oil, liquified (grapeseed oil would probably work also)
Mix with handheld mixer.
Pour equal parts into two round greased 9 x 1.5 inch cake pans.
Bake at 325 degrees for about 18 minutes.
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.
Lay one cake on a piece of parchment paper.
Spread a very thin coat of frosting on top, to keep the berry compote from sinking in too much.
Pour about a cup of strawberry compote on top and spread evenly. (I made my compote by defrosting frozen organic strawberries, straining the extra juice, and giving them a quick spin in the blender.)
Lay the second cake on top.
Cover with my dairy free frosting. Note: I made my frosting this beautiful pink color by using India Tree natural food coloring.
Store in the refrigerator till 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.