The cake equivalent of a sweet summer romance vanilla cake with fresh organic strawberries folded into the batter, lots of ripe sliced strawberries between the layers, generously wrapped in a dreamy vanilla buttercream frosting. As with most of our recipes, you can customize this cake by replacing the strawberries with your favourite berries. Just make sure you have the same volume of purée.
Ingredients
- 1½ cups Bob’s Red Mill
- garbanzo and fava flour
- ¾ cup potato starch
- 0.33 cup + 1 tablespoon arrowroot starch
- 1 tablespoon gluten-free baking powder
- 1½ teaspoons sea salt
- ¾ teaspoon xanthan gum
- ¼ teaspoon baking soda
- 1 cup agave nectar
- ¾ cup rice milk
- ½ cup + 1 tablespoon pureed strawberries (about 10 to 12 fresh)
- ½ cup canola oil
- 2 tablespoons + 1 teaspoon vanilla extract
- 2 batches vanilla buttercream frosting
- 1 cup sliced fresh strawberries
How to Make It
- Preheat the oven to 325°F. Spray two 9-inch cake pans with canola oil.
- In a large bowl, sift together the flour, both starches, baking powder, salt, xanthan gum, and baking soda. Whisk the ingredients together thoroughly.
- In a medium bowl, whisk together the agave nectar, milk, strawberry purée, oil, and vanilla. Add to the dry ingredients. Using a spatula, mix the batter well, then let it sit for about 10 minutes to rise.
- Evenly divide the batter between the prepared cake pans. Bake for 30 minutes or until a toothpick or a knife inserted in the centre of a cake comes out clean. The cake will be a bit golden on the sides, and you will be able to smell the strawberries.
- Let the cakes cool to room temperature, then wrap them, still in their pans, in plastic wrap and refrigerate for at least 2 hours, and up to overnight.
- When you’re ready to frost the cake, remove from the pans and place the bottom layer on a serving plate. Spread with one-third of the vanilla buttercream, then scatter the strawberries over top. Place the second layer on top and cover the entire cake with the remaining frosting.