Gluten Free Moist Strawberry Cake

Gluten Free Moist Strawberry Sponge Cake – I thought this is such a good idea to have a gluten free cake once in a while. The texture gives a different sensation, it feels healthy somehow and not too fattening. This cake turned out incredibly fragrant with the smell of butter cake and strawberry that filled my entire kitchen. The cutting sound you can tell how moist and soft the cake it. I got inspired by a sharing on social media and I thought this is such a great idea. I changed the entire recipe though. I used coconut flour as I do not have any gluten free flour. Coconut is as fine as I could get, it’s like in between normal flour and wholemeal flour. I hope you’re inspired and give this cake a try. Enjoy!

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Ingredients:

15x15cm pan

• 170g [¾ cup] unsalted butter, softened

• 60g [¼ cup] whole milk
• 15g [1 tbsp] vinegar

• 300g [2 cups] fresh strawberries, half sliced and half diced

• 100g [1 cup] almond flour
• 100g [1 cup] coconut flour
• 20g [2 tbsp] cornstarch
• 6g [1½ cup] baking powder
• 2g [½ cup] baking soda
• 2g [½ tsp] salt

• 150g [¾ cup] caster sugar
• 3 large eggs OR 180g [¾ cup] plain yogurt
• 1 tsp vanilla extract


Instructions:
1. Slice the butter aside until it’s softened.
2. Preheat oven at 165°C/330°F.
3. Cut half the strawberries into dices and the other half into slices.
4. Sift all the dry ingredients: almond flour, coconut flour, cornstarch, baking powder, baking soda and salt. Set aside.
5. Once the butter is softened, add in the sugar. Mix on high speed for about 2 minutes until creamy, fluffy and pale.
6. Add the eggs one at a time. Continue mixing on high speed until well combined.
Remark: if you’re replacing with yogurt, you can just add all in. Mix on high speed until well combined.
7. Add in the sifted ingredients in 2 batches, alternate with the milk mixture. Use a spatula to fold in until combined.
8. Transfer into a 15x15cm prepared pan, greased and lined with parchment paper.
9. Transfer half the batter and then add in the diced strawberries, spread them evenly. Then add in the remaining batter. Flatten the surface. Then add in the sliced strawberries on the top, covering the entire surface.
10. Bake in preheated oven at 165°C/330°F for 60-65 minutes.
11. Cool the cake on cooling rack.
12. Dust the top with some powdered sugar.
13. Cake is ready to serve.

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