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!
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.
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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.