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    Home » Gluten Free Dessert Recipes

    Eggless Strawberry Cake

    Published: Feb 7, 2022 · Modified: Jun 16, 2022 by Lee · This post may contain affiliate links · 3 Comments .

    Jump to Recipe Jump to Video

    This Eggless Strawberry Cake is a soft, buttery gluten free vanilla cake with sugar coated strawberries on top of the cake itself! It is so delicious and the best part is, it’s gluten free, nut free, egg free and easily dairy free (vegan)! Not only is this cake the perfect size for when a layer cake is just too much, but it’s super easy to make!

    A slice of delicious Eggless Strawberry Cake on a plate.

    Even though it’s gluten free and eggless, the vanilla cake is so moist it stays soft even the following day. The strawberries on top of the cake create a lovely sweetness that isn’t overbearing. It’s a must try!

    If you’re looking for more strawberry recipes, check out my viral Strawberry Sugar Cookies, my Strawberry Jam Cookies, my Strawberry Filled Cupcakes, No Bake Strawberry Pie, Strawberry Red Velvet Cake, Chocolate Strawberry Whoopie Pies, and my Strawberry Buttercream.

    Jump to:
    • Reasons To Love This Cake
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Eggless Strawberry Cake 
    • Expert Baking Tips
    • Recipe FAQs
    • Other Easy Cake Recipes You'll Love
    • 📖 Recipe
    • Eggless Strawberry Cake

    Reasons To Love This Cake

    • Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan). 
    • Soft & Buttery- This cake is moist and soft even the next day!
    • Fresh Sugar Coated Strawberries- They’re baked on top of the cake and get a beautiful sweetness to them.
    • Maple Syrup- We use it in this cake which gives it this lovely sweetness.

    Ingredient Notes

    Whole strawberries, gluten free flour, milk, white vinegar, granulated sugar, maple syrup, kosher salt, baking soda, baking powder, cornstarch water, and butter in separate containers.
    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature or the cake will be toon liquidy.
    • Granulated Sugar- We need 1 cup plus an additional tablespoon for sprinkling. 
    • Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • White Vinegar- It helps everything rise.
    • Maple Syrup- You can use pure or your favorite brand. 
    • Fresh Strawberries- 12 strawberries, halved and hulled

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this Vegan 

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brand of sugar you use is vegan.
    • Make sure to use vegan baking sticks instead of butter.
    • Only use a non dairy milk of choice.
    • Make sure the maple syrup you use is gluten free and vegan. 

    How to Make this Recipe with All Purpose Flour

    • Use 1 ½ packed cups of regular flour (252 grams).
    • Only use ½ cup of milk.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Carving up slices of gluten free Eggless Strawberry Cake.

    How to Make Eggless Strawberry Cake 

    Here are the steps to make this cake! 

    Step 1: Hull the Strawberries 

    Wash and dry the strawberries. Cut off the green tops. Cut the strawberries in half and then cut out the cores so the halves are flatter. Let the strawberries dry on a paper towel or clean dish towel.

    Step 2: Whisk Together the Dry Ingredients 

    In a large bowl, whisk together all the gluten free flour, baking powder, baking soda and salt.

    Step 3: Make the Homemade Buttermilk 

    In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir. Let sit 5-10 minutes, stir again; it will appear chunky. That's normal.

    Cutting up a plate of strawberries in halves.
    Step 1
    Whisking the dry ingredients.
    Step 2
    Homemade buttermilk with a spoon.
    Step 3

    Step 4: Make the Cornstarch Water 

    In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. 

    Step 5: Cream the Sugar

    In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.

    Milky white cornstarch water in a glass bowl.
    Step 4
    Creamed butter and sugar in a bowl.
    Step 5

    Step 6: Add in the Wet Ingredients 

    With the mixer on low speed, slowly beat in the cornstarch water mixture, the homemade buttermilk, the extra 2 tablespoons of milk and the syrup. The mixture will look chunky, that's normal.

    Step 7: Add in Dry Ingredients 

    With the mixer on low speed, slowly add in the gluten free flour mixture a little at a time until just combined.

    Adding the cornstarch water to the creamed butter.
    Step 6
    Adding the wet ingredients to the mixture.
    Step 7

    Step 8: Scoop the Batter

    Using a spatula, scoop the batter into a greased pie dish and smooth the top with a butter knife. 

    Step 9: Arrange the Strawberries and Sprinkle the Sugar

    Arrange the strawberry halves on top of the batter close together but without being on top of one another.

    Sprinkle the remaining tablespoon of sugar over the entire top of the cake, covering the strawberries.

    The batter in a round pie dish.
    Step 8
    Arranging the strawberries on the cake batter.
    Step 9- Part 1
    Sprinkling the sugar on the top of the cake.
    Step 9- Part 2

    Step 10: Bake the Cake 

    Bake the cake in the center rack at 350 degrees Fahrenheit for 65-70 minutes until golden and slightly springy when carefully touched.

    Taking a knife to the Eggless Strawberry Cake.

    Expert Baking Tips

    • Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
    • Make The Homemade Buttermilk- Measure out the ½ cup of the milk of choice. Add in one ½ tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal. 
    • Hulling the Strawberries- Cut the strawberry in half. Take your knife and carefully scoop out that core. There are other ways to do it but this is my preferred method. 
    • Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the pie dish, gently smooth the top with a butter knife prior to baking.
    • Bake Until Golden- When baked, this cake has a deep golden top. The first day the top will be crispy. By day two, the top will be very soft.

    Recipe FAQs

    Can I make this cake ahead of time?


    Most gluten free baked goods are best made the same day, but you can make this cake the night before. 

    If making the night before, keep the cake in the pie dish, covered with aluminum foil in the fridge.

    Can I use frozen strawberries?


    No. Frozen strawberries have way too much liquid and the cake would be a wet mess.

    I have no maple syrup, what else can I use?


    You can replace the syrup with an equal amount of pure vanilla extract. 

    It won’t create the same sweetness that the syrup does but it still will taste delish.

    How do I store this Strawberry Cake?


    Keep the cake in the pie dish and only remove slices as needed. Keeping it in the pie dish helps to keep it soft. 

    Cover the top of the pie dish with aluminum foil and keep at in the fridge for up to 2 days.

    If desired, let the cake come to room temperature prior to serving.

    I do not recommend freezing this cake as it gets very wet when defrosting.

    A slice of Eggless Strawberry Cake with a dollop of whipped cream.

    Other Easy Cake Recipes You'll Love

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      Cinnamon Tea Cake
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    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A slice of delicious Eggless Strawberry Cake on a plate.

    Eggless Strawberry Cake

    Author: Lee
    This Eggless Strawberry Cake is a soft, buttery gluten free vanilla cake with sugar coated strawberries on top of the cake itself! It is so delicious and the best part is, it’s gluten free, nut free, egg free and easily dairy free (vegan)! Not only is this cake the perfect size for when a layer cake is just too much, but it’s super easy to make!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 10 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 Slices
    Calories 273 kcal

    Ingredients
     
     

    • 1 ½ cups gluten free flour (I use a 1:1 gluten free flour that contains xanthan gum)
    • 1 ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¾ teaspoon kosher salt
    • 6 tablespoons unsalted butter or vegan baking stick, room temperature
    • 1 cup granulated sugar plus 1 tablespoon for sprinkling
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
    • ½ cup plus 2 tablespoons milk of choice , kept separate
    • ½ tablespoon white vinegar
    • 1 ½ teaspoons maple syrup
    • 12 medium/large strawberries washed, halved and hulled

    Instructions
     

    • Preheat the oven to 350 degrees and butter a pie dish using butter or a vegan baking stick.
    • Wash and dry the strawberries. Cut off the green tops. Cut the strawberries in half and then cut out the cores so the halves are flatter. Let the strawberries dry on a paper towel or clean dish towel.
    • In a large bowl, whisk together all the gluten free flour, baking powder, baking soda and salt.
    • Measure out ½ cup milk of choice. Pour the ½ tablespoon of white vinegar into the measuring cup with the milk and stir. Let sit for 5-10 min and stir again. It will appear chunky and that’s normal.
    • In a small bowl, combine the 2 heaping tablespoons of cornstarch with 3 tablespoons of water. Using a spoon, mix together until it has a thin, watery consistency. It will be thick and tacky at first.
    • In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
    • With the mixer on low speed, slowly beat in the cornstarch water mixture, the homemade buttermilk, the extra 2 tablespoons of milk and the syrup. The mixture will look chunky, that's normal.
    • With the mixer on low speed, slowly add in the gluten free flour mixture a little at a time until just combined.
    • Using a spatula, scoop the batter into a greased pie dish and smooth the top with a butter knife. 
    • Arrange the strawberry halves on top of the batter close together but without being on top of one another.
    • Sprinkle the remaining tablespoon of sugar over the entire top of the cake, covering the strawberries.
    • Bake the cake in the center rack at 350 degrees Fahrenheit for 65-70 minutes until golden and slightly springy when carefully touched.
    • Let the cake cool in the pie dish. When ready to serve, simply cut into slices.

    Video

    Notes

    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, non dairy milk and vegan maple syrup. 
    All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ cups packed AP flour (252 grams) and only ½ cup of milk.
    Storing: Store the cake in the pie dish covered in foil in the fridge for up to 2 days. Let come to room temperature prior to eating. I do not recommend freezing this cake as it gets very wet when defrosting.
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

    Nutrition

    Calories: 273kcalCarbohydrates: 46gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 326mgPotassium: 57mgFiber: 3gSugar: 28gVitamin A: 289IUVitamin C: 11mgCalcium: 78mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:20 pm

      5 stars
      This cake is a perfect cake for a spring day!

      Reply
    2. Theresa

      February 17, 2022 at 10:14 pm

      Everyone in my family likes strawberries and now we have a favorite recipe!
      Perfect summer dessert. Make two if you are expecting company

      Reply
      • Lee

        February 18, 2022 at 7:19 am

        So glad!!

        Reply
    5 from 3 votes (2 ratings without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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