Easy Gluten Free Strawberry Cake

theloopywhisk.com

Kristan K

500 g (1 lb, about 3½ to 4 cups) fresh strawberries

200 g (1 cup) caster/superfine or granulated sugar

zest of 2 lemons (Ideally, use organic unwaxed lemons.)

115 g (1 stick) unsalted butter, melted and cooled until warm

40 g (3 tbsp) sunflower or vegetable oil (or other neutral-tasting oil of choice)

175 g (¾ cup) buttermilk, room temperature

3 US large/UK medium eggs, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

210 g (1¾ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

75 g (¾ cup) almond flour (If you have a nut allergy, you can replace it with an equal weight of extra gluten free flour blend.)

1½ tsp baking powder

½ tsp baking soda

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

½ tsp salt

powdered/icing sugar, for dusting the baked cake

Directions at theloopywhisk.com

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