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- Strawberry Cake (Gluten-Free)
Strawberry Cake (Gluten-Free)
This recipe comes to us from RissaRoo in the Gluten-Free Forum.
1 ½ cups white rice flour
¾ cups tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
1 ¼ cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten free vanilla extract
½ cup Hershey's Strawberry Milk Mix
2 boxes cream cheese
2 cups powdered sugar
2 teaspoons gluten free vanilla
Filling and Topping Ingredients: 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!!!
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Pineapple Cake #2 (Gluten-Free)
This recipe comes to us from Diane Ebert.... [READ MORE]
White Texas Sheet Cake (Gluten-Free)
This recipe comes to us from Clare Scheffer.... [READ MORE]
Flourless Chocolate Cake With Chocolate Glaze (Gluten-Free)
This recipes comes from Bon Appétit - January, 1999
12 ounces bittersweet (not unsweetened) or semisweet chocolate,
¾ cup (1 ½ sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract
½ cup whipping cream
½ cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely
chopped Chocolate shavings or Gold-brushed Chocolate Leaves
Preheat oven to 350&DEG;F.... [READ MORE]
Angel Food Cake (Gluten-Free)
This recipe comes to us from the Oklahoma Support Group.... [READ MORE]
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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