Ingredients
Cake
- ½ cup almond meal
- 1 ½ cups brown rice flour
- ¾ cup tapioca flour
- ¼ cup sweet rice flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 Tablespoons strawberry Jello® mix
- 1 ½ teaspoons xanthan gum
- ⅔ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup powdered sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup pureed strawberries
- ¾ cup milk (or until consistency of cake batter
Note: You can easily substitute 3 cups of your gluten free flour mix for mine- just watch the liquid content.
Frosting
- 2 packages of cream cheese, softened
- 1 stick of butter, softened
- 3 cups or more of powdered sugar
- 1 teaspoon vanilla
- squeeze of lemon juice
Directions
Cake
Preheat oven to 350 degrees.
Grease two 8 inch cake pans.
In a med. mixing bowl, whisk together the dry ingredients including the Jello® .
In your standing mixer, cream together the butter and the sugar until light and fluffy.
Add eggs one at a time.
Add vanilla.
Alternate adding the flour mixture and the strawberry mixture.
Slowly pour in milk a little at a time until it reaches cake batter consistency- about ¾ cup. Pour batter into prepared pans.
Bake cakes for 30-40 minutes or until the cake tester comes out clean. Remove the pans from the oven and allow them to cool for 5 minutes in the pan. Invert on to cooling rack. Cool cakes completely before icing.
Frosting
In your standing mixer, combine cream cheese and butter until smooth. Add vanilla. Slowly add the powdered sugar until desired consistency. Squeeze in just a little squeeze of lemon juice.
or make Elana’s Pantry’s Dairy Free Coconut Cream Frosting.
Recipe Courtesy: Dr. Stephen Wangen
Thanks to: GlutenFreeMommy.com
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