Gluten-free Strawberry Coffee Cake

In Bake, Dessert, Gluten-free on December 30, 2014 at 6:33 am

(Makes 2 medium-sized cakes—1 cake can be shared between 2 people—unless they’re quite hungry so each person can easily consume 1 cake, no problem.)

Dry Ingredients:

  • 1/2 cup rice flour
  • 5 tablespoons potato starch
  • 4 tablespoons tapioca starch
  • 1 tablespoon decaf coffee
  • 2 teaspoons baking powder
  • 5 tablespoons coconut sugar
  • 2 tablespoons crushed cashews
  • small pinch of salt


  • 1 egg white with 1 teaspoon of cream of tartar beaten to a stiff peak

Wet ingredients:

  • 2 tablespoons sunflower oil
  • 1/2 cup almond milk
  • 3 puréed strawberries

To put after baking:

  • 2 large strawberries, sliced
  • dark cocoa bar for slivering later
  • 2 tablespoons almond nut butter

Whisk the dry ingredients together then create a well in the middle where you will pour your wet ingredients. Mix well with a spatula.

Gently fold in your egg white till everything is well-combined. Pour in 2 greased ramekins (I sprayed some sunflower oil in mine).

Bake in a preheated oven for 30 to 35 minutes at 180ºC.

Cool for 5 to 10 minutes. Remove cakes from the ramekins. If the temperature of the cake is easy enough for you to handle, slice each cake in the middle, horizontally (separate the lower part and top part).

Slather some almond nut butter at the bottom part of each cake then put some cocoa slivers at the top part of each case. Close them up like a sandwich.

Smoothen some almond nut butter at the top of each cake, dress with cocoa slivers and top with strawberry slices. Serve with your favorite beverage.

Serves 3 or 4 shy people, or 2 people with healthy appetites.





I also used the same recipe for a cake I put in a shallow pie ramekin, except I put 1/2 cup dessicated coconut into the flour mix and used 3/4 cup of almond milk instead of just 1/4 cup, and I skipped that bit with the almond nut butter. I also didn’t add cream of tartar to the beaten egg white.





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