Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the gluten-free flour, coconut sugar, baking soda, and salt. Mix well to distribute all the dry ingredients evenly.
- In another bowl, whisk together the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until fully blended.
Baking
- Gradually add the wet ingredients to the dry mixture and stir until you achieve a smooth batter. Be careful not to overmix!
- Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice the cake and serve it as is or with a dollop of coconut whipped cream for an extra treat!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For freezing, wrap tightly in plastic wrap and aluminum foil, lasting up to 3 months. Reheat by thawing in the fridge overnight.