Zutaten für Gluten Free Strawberry Cake
- Gluten Free Flour
- 1 3/4 cups granulated sugar
- Oil
- 4 large eggs
- Strawberry Gelatin
- Strawberries With Sugar
- 2 teaspoons baking powder
- Xanthan Gum
- Vanilla
- 1/2 teaspoon salt
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Zubereitung von Gluten Free Strawberry Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mashed strawberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, frost the cake layers with your favorite pink vanilla buttercream frosting.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
91g
Fat
10g
Carbs
7g
