If you need an easy summer dessert, then look no further! This simple Gluten Free Strawberry Raspberry Cake is easy to make and bursting with fresh berry flavor. It's also fully dairy free and refined sugar free.
Sometimes you need a quick dessert to whip up for a get together or you want something yummy and fresh without a lot of work and in those cases, this is the cake to make! This gluten free berry cake highlights some of summer's best berries in a simple, single layer cake that is light and tasty.
Why You'll Love this Strawberry Raspberry Cake
- Allergy friendly: this berry cake is gluten free, dairy free, nut free, and refined sugar free making it perfect for a party. Everyone will be able to partake!
- Low sugar: made without refined sugar and using only a fraction of the sugar of traditional cakes, this healthy cake is lower glycemic. The use of fresh berries helps add plenty of natural sweetness!
- Low fat: most cake recipes contain a high amount of fat in the form of oils and/or butter. We cut the amount of fat needed in this recipe and keep it light by using applesauce for half of the oil. This adds moisture without extra fat.
- Easy and quick: this raspberry strawberry cake is easy to whip up and can be made quickly when the dessert craving calls!
- Healthy: berries are packed with antioxidants which are cell protective and anti-inflammatory. They are also filled with vitamins and fiber for heart health, immune support, and gut health.
Gluten Free Strawberry Raspberry Cake Ingredients
- Gluten free flour: be sure to use a 1:1 gluten free flour blend for best results.
- Tigernut flour: this is a nut free alternative that adds sweetness and helps the texture of gluten free baked goods.
- Tapioca starch: adding a little starch to gluten free baked goods helps with a lighter texture.
- Coconut sugar: the unrefined sweetener used in this gluten free strawberry cake recipe.
- Eggs: 2 large eggs are needed.
- Coconut oil: the healthy fat used for this gluten free cake.
- Applesauce: applesauce adds moisture without the taste, keeping this gluten free cake light without needing extra fat.
- Raspberries and strawberries: you'll need fresh strawberries and fresh raspberries for this cake.
- Baking powder, salt, vanilla extract: stick to an aluminum free and corn free baking powder.
How to Make Strawberry Raspberry Cake
- Preheat oven to 350F. Grease an 8inch cake pan and line the bottom with parchment paper.
- Whisk all the dry ingredients together in a medium bowl.
- Beat together the oil, applesauce, and sugar until smooth and slightly fluffy with an electric mixer or using the paddle attachment of a stand mixer.
- Beat in the eggs one at a time, adding the vanilla extract with the last addition.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Pour the batter into the prepared cake pan.
- Arrange the raspberries and cut strawberries on top of batter.
- Bake for 30-35 minutes until edges are golden brown and a toothpick comes out clean.
- Let cool completely then dust with icing sugar if desired.
Substitutions and Variations
- Flours: you can always sub tigernut flour for almond flour if you tolerate nuts.
- Oil: I have not tested this recipe with olive oil, but I think it would work just fine.
- Applesauce: you can sub the applesauce for mashed banana or olive oil.
- Berries: I think this is the best berry combo for this cake, but you can certainly just use one type of berry or experiment with other fruit.
- Baking: bake in an 8x8 baking pan and cut into squares instead for more of a strawberry snack cake vibe.
Storage
Store leftover cake, covered, at room temperature for up to 3 days or in the fridge for up to 3 days. You can freeze cake slices, just thaw in the fridge overnight and bring to room temperature before serving.
What to Serve this Strawberry and Raspberry Cake with
Make it fancy and serve with fresh whipped cream or vanilla ice cream. Keep it simple by just dusting the top of this gluten free strawberry cake with powdered sugar.
FAQ
I have not tested a vegan version with any egg substitutes. If you try it, let us know how it went in the comments.
No, I don't suggest it. This recipe is designed for fresh berries.
Yes! Try peaches and strawberries for example.
One of two reasons, or both! This first is that you over mixed the batter. You want to mix in the dry ingredients until JUST combined. The second is you over baked the cake. Be sure to keep an eye on it, and take it out when there are still crumbs on the toothpick. The cake will cook more as it cools.
More Delicious Gluten Free Berry Desserts
Paleo Strawberry-Peach Crumble
Gluten Free Berry Crumble Cake
If you try this recipe, please leave a rating and review. I'd love to hear how you liked it. Be sure to tag me on social media too!
Gluten Free Strawberry Raspberry Cake
Equipment
- hand mixer or
Ingredients
- 1 cup 1:1 gluten free flour
- ¼ cup tigernut flour or almond flour
- 1 tablespoon tapioca starch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup coconut oil
- ¼ cup applesauce
- ⅓ cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup strawberries, sliced
- ½ cup+ raspberries
Instructions
- Preheat oven to 350F. Grease an 8inch cake pan and line the bottom with parchment paper.
- Whisk all the dry ingredients together in a medium bowl.
- Beat together the oil, applesauce, and sugar until smooth and slightly fluffy.
- Beat in the eggs one at a time, adding the vanilla extract with the last addition.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don't over mix the batter.
- Pour the batter into the prepared cake pan. Arrange the raspberries and cut strawberries on top of batter.
- Bake for 30-35 minutes until edges are golden and a toothpick comes out with some crumbs on it. Don't over bake!
- Let cool completely before removing from the pan, then dust with icing sugar if desired.
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