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Gluten-free summer strawberry cake

Gluten-free summer strawberry cake

5 from 5 votes
Strawberry season is the best season. Especially if you have your own homegrown strawberries, that are so sweet and juicy. That's why I created this delicious and fluffy strawberry cake.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 oz vegan margarine * room temperature
  • 1/3 cup powdered sugar
  • 1 flax egg
  • 1 tsp vanilla
  • 3/4 cup rice flour
  • 1/2 cup buckwheat flour
  • 1/4 cup almond flour
  • 2 tsp baking powder
  • 1/3 tsp baking soda
  • 1 cup oat milk
  • Juice of half of lemon
  • 1 cup chopped strawberries

Method
 

  1. In a medium-sized bowl whip vegan margarine and powdered sugar until fluffy and smooth.
  2. Next, add flax egg, vanilla, and whisk until it becomes light and airy.
  3. In the large bowl, combine rice flour, buckwheat flour, almond flour, baking soda, and baking powder.
  4. Slowly add dry ingredients into the margarine mixture along with oat milk and lemon juice. Do not rush this process. Just add dry ingredients by a spoon and when it gets dry add a few tablespoons of milk and repeat.
  5. When everything is combined you should have a smooth, creamy, and fluffy batter.
  6. Pour the batter into a baking pan and top with chopped strawberries. Bake at 200°C (400F) for about 30 minutes.
  7. Serve with powdered sugar and enjoy!