Recipe of the Week - Strawberry Cake {Gluten Free & Dairy Free}

Thursday, 8 June 2017

A couple of weeks ago I shared a photo on the Housefulofboys Facebook page of a cake I had made to bring along to a pot-luck supper. I also promised to share the recipe soon, and so here it is at last.

This is essentially just a sort of all in one Victoria Sponge, with some chopped up strawberries added into the mixture and isn't very challenging to make at all, but it looks impressive! The fruit in the cake mixture gives it an extra bit of moistness - if moistness is even a word? If you've ever been concerned about gluten-free cakes being dry then you have no need to worry about that with this one.

{I also use this recipe to make Strawberry Cupcakes. This mix will make about a dozen cupcakes.}

For this cake you will need:

125g strawberries
225g sugar
210g gluten free self raising flour
1 tsp baking powder
25g cornflour
225g dairy free margarine
4 eggs

And for the icing you will need:

100g dairy free margarine
300g icing sugar


~ Blitz the strawberries in a food processor until they are small pieces. Don't overdo it though, you don't want them completely liquidised, but also don't make them too big as you don't want big chunks of strawberry in your cake either!

~ Add the rest of the cake ingredients to a bowl and beat well together with either a handheld or freestanding mixer. Beat it until you have a smooth and creamy looking batter, then add in the chopped strawberries and mix them in.

~ Divide the mixture evenly between two greased and base lined 8 inch sandwich tins and bake in a preheated oven at 180C for around 20-25 minutes.

~ Transfer the cakes to a cooling rack while you mix the icing together. 

~ For the icing just beat the dairy free margarine and the icing sugar together. To get a really fluffy textured icing, continue beating it for a few more minutes after it has all come together. 

~ Once the cakes are cool, sandwich them together with the icing. If you want to make the cake look fancy then use about 2/3 of the icing for sandwiching it together and then pipe the rest of the icing around the top of the cake, finishing it off with some sliced strawberries and a dusting of icing sugar. I don't always do this though, and it looks (and tastes) just as good with just a dusting of icing sugar on the top.