Sam's Cupcakery

Gluten-free strawberry cake with coconut buttercream

This was my first foray into gluten-free baking, I followed a simple recipe from Madeleine Shaw’s Get the Glow cookbook and it turned out pretty good – a single layer strawberry cake with coconut swiss meringue buttercream and fresh strawberries to accompany it. 

The cake wasn’t too dense at all, definitely not as light and fluffy as my normal bakes but still good all the same. The coconut sugar (you can probably use normal caster sugar too) adds an interesting flavour and helps create the rich browny colour and adds a nice texture. The recipe below contains some tweaks to the original recipe based on what I tried. 

Gluten-free Strawberry Cake

2017-04-04 10:19:20

8" round cake

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For the cake

1. 170g unsalted butter
2. 300g gluten-free flour
3. 1tsp baking powder
4. 140g coconut sugar
5. 1tsp vanilla extract
6. 3 eggs
7. 50ml milk
8. 300g strawberries (hulled and halved)

For the buttercream

1. 3 egg whites
2. 200g caster sugar
3. 170g unsalted butter
4. 1 carton of coconut cream or 200ml coconut milk

Instructions

1. Preheat the oven to 160 degrees. Grease and line an 8"/20cm round cake tin.

For the cake

1. Combine the dry ingredients - flour, baking powder and coconut sugar with the butter
2. Add vanilla extract and eggs, one at a time, then stir in the milk
3. Fold in the strawberries, then pour into cake tin

For the buttercream

1. ​Whilst the sponge is cooling, start on the buttercream
2. Set some water to boil in a saucepan on a low heat and place a glass bowl over the top, making sure it doesn't touch the water. In the glass bowl, add sugar and egg whites and mix well.
3. The egg whites are ready once the sugar has dissolved and have reached 60 degrees celsius
4. Once ready, pour into mixing bowl and whisk at high speed until it increases in size and stiff peaks form.
5. Add cubed pieces of butter (make sure it's cold!) to the mixture slowly and keep mixing, this will eventually become thicker and creamier until it's buttercream / spreadable texture.
6. Add the coconut cream/milk a spoonful at a time and keep whisking, check the flavour before adding more

By Madeleine Shaw

Adapted from Get the Glow

Adapted from Get the Glow

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