Gluten-Free Strawberry Birthday Cake


It’s my nephew’s 11th birthday today, and he requested that I make a gluten free cake for his party so that Isaiah can eat it! I thought that was very sweet of him. Here it is….Gluten Free strawberry birthday cake! I have included directions on how to make this cake without dairy, soy and eggs as well, so if you have multiple allergies read on past the recipe. Enjoy!

GLUTEN FREE STRAWBERRY CAKE:
1 1/2 cups white rice flour
3/4 cups tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten free vanilla extract
1/2 cup Hershey’s Strawberry Milk Mix

Frosting:
2 boxes cream cheese
2 cups powdered sugar
2 teaspoons gluten free vanilla

Filling and topping: Strawberries, raspberries, sparkling clear sugar crystal decorations, leaf garnish

The Cake: Preheat over to 350 degrees F. Grease 2 round pans. Mix the dry ingredients except for the sugar in one bowl, mix eggs, sugar, vanilla, Strawberry milk mix and sugar in a different bowl until well combined. Add the flour mixture a bit at a time, alternating with the milk.

Pour mixture into pans, bake for 25 mintues our until a toothpick comes out clean.

While the cakes cool, cut up strawberries. Do about 2 cups of strawberry chunks for the center of the cake, and then slice up some strawberries in thin slices for the decorations.

Frosting: Mix 2 boxes softened cream cheese well, add the sugar and vanilla and whip until fluffy.

Put it together: Place one cake layer on platter. Add a layer of frosting, and then a layer of cut berries over the frosting. Place second layer on top, and frost the top and sides of the cake. Starting in the center, place a whole berry in the middle and four cut berries at the sides like petals. Add cut berries around the center in a petal formation. Stick cut berries around the sides of the cake as shown in the photo. Add cut berries along the sides of the top of the cake at regular intervals and then place raspberries in between them as shown. Garnish with non-toxic leaves and sprinkle with crystal sugar….it’s ready for the candles!!!

And for anyone with other food allergies…….

MAKE IT GLUTEN AND DAIRY FREE: Use rice milk instead of regular milk, and soy cream cheese instead of regular cream cheese.

MAKE IT GLUTEN, DAIRY AND SOY FREE: Follow above for dairy free, use a soy and dairy free frosting mix for frosting (find one at http://www.kidsallergystop.com/dairyfree.html).

MAKE IT GLUTEN, DAIRY, SOY AND EGG FREE: Follow all the above suggestions and use egg replacer according to directions instead of the eggs. Omit mayonnaise and add an extra 2/3 cup of rice milk plus 1 extra tsp. of xanthan gum. Hershey’s Strawberry Milk Mix is Soy, gluten, egg and dairy free!

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