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Gluten and dairy-free strawberry cake
Gluten and dairy-free strawberry cake
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Prep Time:
50 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Irresistible gluten-free, dairy-free strawberry cake that nobody can resist.
Ingredients:
  • 420.00 gm buckwheat flour
  • 15.00 gm gluten-free baking powder
  • 200.00 gm almond meal
  • 322.50 gm caster sugar
  • 4 eggs
  • 230.00 gm sunflower oil
  • 375.00 ml unsweetened almond milk
  • 2 tsp vanilla bean paste
  • 82.50 gm gluten-free strawberry jam
  • 10g packet freeze-dried strawberries (see notes)
  • Edible rose petals (optional), to serve
  • 250g Nuttelex dairy-free spread
  • 1 tsp vanilla bean paste
  • 450.00 gm gluten-free icing sugar mixture
  • Pink gel food colouring
Instructions:
  • Preheat the oven to 180C/160C fan-forced, then prepare the cake pans by greasing them and lining the bottoms and sides with double layers of baking paper.
  • In a big bowl, sift half of the flour and half of the baking powder. Add half of the almond meal and half of the sugar. Mix well and create a well in the center. In another bowl, lightly beat 2 eggs, then pour them into the well along with half of the oil, half of the milk, and half of the vanilla. Stir until everything is thoroughly combined.
  • Pour the mixture evenly into the pans and spread it out to cover the bottoms. Bake for 20 to 23 minutes or until a skewer inserted in the middle comes out clean. Let the cakes cool in the pans for 10 minutes, then flip them onto a wire rack lined with baking paper to cool completely. Repeat for the remaining cakes.
  • Prepare the frosting by using an electric mixer to whip Nuttelex, vanilla, and icing sugar until airy and smooth. Add a few drops of food coloring to achieve a delicate pale pink hue.
  • Place 1 cake on a serving plate. Spread with 1 tablespoon jam, top with 1/2 cup frosting, and repeat layering process with remaining cakes, jam, and frosting, finishing with the last cake. Smooth remaining frosting over the top and sides of the cake. Use a palette knife to create a 'naked' effect by scraping off some frosting. Refrigerate for 20 minutes before serving.
  • Crush 1/3 of the strawberries and sprinkle on top of the cake with rose petals, if desired. Press the rest of the crushed strawberries around the base of the cake. Serve and enjoy!

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