Gluten-Free Fresh Strawberry Cake
free of gluten and soy (and easily dairy-free)
created by Carrie Forbes of Gingerlemongirl.com
1 cup + 2 tablespoons brown rice flour
1 cup + 2 tablespoons arrowroot starch or tapioca starch/flour
1 teaspoon xanthan gum
3 tablespoons TEASPOONS baking powder
1/2 teaspoon sea salt
1 1/2 cups white sugar
3/4 cup - 1 cup fresh strawberries, diced
4 large egg whites, room temperature
1 cup almond milk, or other non-dairy milk
1/2 cup light-tasting olive oil, canola oil, or melted coconut oil
1 teaspoon almond extract
Preheat oven to 350 degrees. Line 2 (8-inch) round cake pans with a circle of parchment paper on the bottom of each pan. Spritz each pan with non-stick cooking spray or brush with light-tasting olive oil and set aside. In a medium bowl whisk together all dry ingredients. In a large bowl mix together sugar and fresh strawberries until they are fully coated in the sugar (this will help keep the strawberries from sinking to the bottom of the cake). Add the egg whites, almond milk, olive oil, and almond extract. Whisk wet ingredients together thoroughly. Slowly stir in dry mixture a little at a time, until it's thoroughly mixed into the wet ingredients. Pour cake batter evenly between the two greased cake pans. Bake for 25-35 minutes until the cake is golden brown on top and a toothpick inserted in the middle comes out clean. Allow cakes to cool completely on a wire rack before frosting. Frost with cool whip, coconut cream frosting (see recipe suggestions in above text), or your favorite vanilla or cream cheese frosting. (Pillsbury vanilla frosting and cream cheese frosting are both gluten-free and dairy-free). Top cake with additional fresh strawberries if desired.
**Cake is best when refrigerated for several hours before serving. Store cake in the refrigerator as it is quite moist and will not keep well on the counter.