Gluten free and Eggless Strawberry Cake


This is a simple vanilla cake studded with juicy, tangy strawberries which gives the cake such a balanced flavor of sweet and tangy, kind of like strawberries and cream. You can use any berry, or any fruit for that matter instead of the strawberries, but be sure that the pieces aren’t too big as they may sink during baking.

Vanilla cake recipe adapted from:

1 1/2 cups all purpose flour (I used gluten free flour)
1/2 tbsn baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
7/8 cup granulated sugar
2 eggs (egg replacer)
1 tsp vanilla extract
1/2 cup milk, room temperature
1/2 cup chopped strawberries

Preheat the oven to 180°C.
Line a 9″ cake pan (round) with parchment paper, or grease.
Whisk the flour, baking powder, baking soda and salt together.
In a separate large bowl, whip the butter using a mixer, until creamy.
Add the sugar, and whip until light and creamy.
Add the vanilla and mix.
Add the eggs, one at a time, mixing in between.
With the mixer on low speed, alternately add the flour (in 3 additions) and the milk (in 2 additions), starting and ending with the flour.
Stir in the chopped strawberries.
Pour the batter into the pan.
Bake for 30 minutes, until a skewer inserted in the middle of the cake comes out clean.
Let it cool.
Serve with the whipped cream, if preferred.
Makes 1 9″ cake