Gluten Free Strawberry Raspberry Cake
This gluten free strawberry raspberry cake is soft, moist, and bursting with fresh berry flavor. A soft vanilla cake is topped with juicy strawberries AND raspberries for a stunning two-berry combination. Completely dairy free, nut free, refined sugar free, and allergy friendly with no strawberry reduction or frosting required.
Servings 8 servings
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.