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How to make Gluten and dairy free strawberry cake

Yield = 12
Prep time: 0:50
Cook time: 0:50
Total time: 1:40

Ingredients

  • 3 cups buckwheat flour
  • 1 1/2 tablespoons gluten-free baking powder
  • 2 cups almond meal
  • 1 1/2 cups caster sugar
  • 4 eggs
  • 1 cup sunflower oil
  • 1 1/2 cups unsweetened almond milk
  • 2 teaspoons vanilla bean paste
  • 1/4 cup gluten-free strawberry jam
  • 10g packet freeze-dried strawberries (see notes)
  • Edible rose petals (optional), to serve

Frosting

  • 250g Nuttelex dairy-free spread
  • 1 teaspoon vanilla bean paste
  • 3 cups gluten-free icing sugar mixture
  • Pink gel food colouring

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line bases and sides with 2 layers of baking paper.
  • Step 2 Sift 1/2 the flour and 1/2 the baking powder into a large bowl. Add 1/2 the almond meal and 1/2 the sugar. Stir to combine. Make a well. Lightly beat 2 eggs in a bowl. Add to well with 1/2 the oil, 1/2 the milk and 1/2 the vanilla. Stir mixture until well combined.
  • Step 3 Divide mixture between prepared pans, spreading to cover bases. Bake for 20 to 23 minutes or until a skewer inserted into the centre of cakes comes out clean. Stand cakes in pans for 10 minutes. Turn, top-side up, onto a wire rack lined with baking paper to cool completely. Repeat process to make 2 more cakes.
  • Step 4 Make Frosting: using an electric mixer, beat Nuttelex, vanilla and icing sugar until light and fluffy. Using food colouring, tint frosting pale pink.
  • Step 5 Place 1 cake on a serving plate. Spread top with 1 tablespoon jam. Dollop with 1/2 cup frosting, spreading to cover jam. Place a second cake on top. Spread top with 1 tablespoon jam. Dollop with 1/2 cup frosting, spreading to cover jam. Continue layering with remaining cakes, jam and frosting, finishing with cake. Using a long palette knife, spread top and side of cake with remaining frosting. Using the edge of the palette knife (see notes), scrape off some of the frosting to create a slightly ‘naked’ effect. Refrigerate for 20 minutes.
  • Step 6 Crush 1/3 of the strawberries. Using the picture as a guide, arrange remaining strawberries and rose petals, if using, on top of cake. Sprinkle with a little crushed strawberries. Gently pat remaining crushed strawberries around base of cake. Serve.