For All Gluten Free Vegan Dessert Lovers 🙂
Vegan Gluten-Free strawberry cake using 9 ingredients. This fluffy flourless cake is packed with fresh strawberries.
You can make it double and stuck them 🙂
Ingredients (6-inch)
CAKE
• 120g fresh strawberries (for purée – blend until smooth)
• 2 Tbsp grapeseed oil (sub other neutral oil)
• 1/3 cup cane sugar
• 1/2 tsp vanilla extract
• 1 1/4 cups almond flour
• 1/3 cup potato starch
• 2 Tbsp cornstarch
• 1.5 tsp baking powder
• Pinch sea salt
Cashew Strawberry Frosting (optional)
• ½ cup raw cashew, soaked overnight
• 100g fresh strawberries
• 3 Tbsp melted coconut oil
• ¼ cup coconut cream (sub full-fat coconut milk)
• 1 Tbsp maple syrup
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• Pinch sea salt
*This frosting will be soft at room temperature.
Instructions
1. Line a cake pan with parchment paper.
2. Add strawberries to a blender. Blend until smooth to make purée.
3. To a large mixing bowl, add strawberry purée, oil, sugar, and vanilla extract. Whisk to combine.
4. Add the remaining ingredients to the wet ingredients and mix until fully incorporated. (The texture should be thick.)
5. Pour the batter into your prepared pan, and bake at 170ËšC/340ËšF for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes.
7. FROSTING (optional) – add all ingredients to a blender, blend until smooth and creamy. Place in the fridge to firm up (at least 1 hour)
8. Once your cake is completely cool, you can top it with cashew strawberry frosting or your favourite frosting.
9. Cake will last up to 3 days (at room temperature, covered, without frosting). Freeze up to 1 month (thaw at room temperature before enjoying).
#Vegan #PlantBased #GlutenFree
source