Saturday, January 26, 2013

Strawberry Cake - GF/DF/Soy/Egg-free

We picked a ton of strawberries back in the summer, and dutifully froze them for use when we could not get good strawberries.  I was thinking about what I could do with the strawberries.  And then I got this little bundt cake pan.  So I thought....strawberries and cake!!
3 cups white rice flour
4 TBS baking powder
1 cup white sugar
1/4 cup apple cider vinegar
2 TBS ground flax seed
2-3 cups of coconut milk
1/2 cup coconut oil
1/2 tsp salt
1 tsp of Xanthan Gum

Mix the above ingredients and put in well greased bundt cake cups.   Bake about 15 minutes at 350 degrees.  Watch these closely and do not cook longer than 15 minutes...they will overcook and become hard.

Strawberry Glaze
About a pound of strawberries cored and diced
1 cup of white sugar
1/2 cup water

Mix the above ingredients and simmer.  I used my potato masher to continue to smash the strawberries as they cook.  When the saw begins to thicken, turn off the heat.  I usually refridgerate this mixture.  It will be like strawberry jam without the extra pectin in it.  I serve the glaze over top the mini cake and throw some chocolate chips on top.  Very yummy.

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