Recipe Gluten and dairy-free strawberry cake : Easy, Special and Delicious

Recipe Gluten and dairy-free strawberry cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Gluten and dairy-free strawberry cake. This Recipe Gluten and dairy-free strawberry cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Gluten and dairy-free strawberry cake was necessary 50m, cook 50m and serving 12. Attention: allergies Contains gluten and milk.. Without having to wait long, let's just check the Recipe Gluten and dairy-free strawberry cake

No-one has to refuse a piece of this heavenly strawberry cake – it's gluten- and dairy-free.

Gluten and dairy-free strawberry cake


15 Ingredients












  • 3 cups buckwheat flour










  • 1 1/2 tbsp gluten-free baking powder










  • 2 cups almond meal










  • 1 1/2 cups caster sugar










  • 4 eggs










  • 1 cup sunflower oil










  • 1 1/2 cups unsweetened almond milk










  • 2 tsp vanilla bean paste










  • 1/4 cup gluten-free strawberry jam










  • 10g packet freeze-dried strawberries (see notes)










  • Edible rose petals (optional), to serve


  • Frosting










  • 250g Nuttelex dairy-free spread










  • 1 tsp vanilla bean paste










  • 3 cups gluten-free icing sugar mixture










  • Pink gel food colouring









  • Select all ingredients










6 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line bases and sides with 2 layers of baking paper.


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    Learn how to use baking paper to line a round cake tin









  • Step 2


    Sift 1/2 the flour and 1/2 the baking powder into a large bowl. Add 1/2 the almond meal and 1/2 the sugar. Stir to combine. Make a well. Lightly beat 2 eggs in a bowl. Add to well with 1/2 the oil, 1/2 the milk and 1/2 the vanilla. Stir mixture until well combined.







  • Step 3


    Divide mixture between prepared pans, spreading to cover bases. Bake for 20 to 23 minutes or until a skewer inserted into the centre of cakes comes out clean. Stand cakes in pans for 10 minutes. Turn, top-side up, onto a wire rack lined with baking paper to cool completely. Repeat process to make 2 more cakes.







  • Step 4


    Make Frosting: using an electric mixer, beat Nuttelex, vanilla and icing sugar until light and fluffy. Using food colouring, tint frosting pale pink.







  • Step 5


    Place 1 cake on a serving plate. Spread top with 1 tablespoon jam. Dollop with 1/2 cup frosting, spreading to cover jam. Place a second cake on top. Spread top with 1 tablespoon jam. Dollop with 1/2 cup frosting, spreading to cover jam. Continue layering with remaining cakes, jam and frosting, finishing with cake. Using a long palette knife, spread top and side of cake with remaining frosting. Using the edge of the palette knife (see notes), scrape off some of the frosting to create a slightly ‘naked’ effect. Refrigerate for 20 minutes.







  • Step 6


    Crush 1/3 of the strawberries. Using the picture as a guide, arrange remaining strawberries and rose petals, if using, on top of cake. Sprinkle with a little crushed strawberries. Gently pat remaining crushed strawberries around base of cake. Serve.



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