Gluten Free Cake Recipe with Strawberries and Coconut Whipped Cream


For the cake:

  • 2 cups Gluten Free All Purpose Flour Blend (recommended: Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (one stick) unsalted vegan butter, at room temperature
  • 1 3/4 cups coconut sugar
  • 4 egg white at room temperature
  • 1 teaspoons vanilla
  • 2/3 cup coconut milk
  • 2/3 cup coconut milk yogurt

For the strawberry filling:

  • 2 cups sliced fresh strawberries
  • 2 teaspoons coconut sugar (or more, depending on how sweet your strawberries are)

For the coconut whipped cream:

  • 1 pint vegan coconut cream, well chilled
  • ¼ cup coconut sugar
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
  1. Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
  2. Using a hand mixer or stand mixer, in a large bowl, cream together butter and coconut sugar on medium speed.
  3. Add egg whites and vanilla and beat for about 30 seconds.
  4. Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
  5. Beat on high for an additional 30 seconds.
  6. Divide the batter evenly between the pans.
  7. Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
  8. Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.

For the strawberry filling:

  1. Combine the strawberries and coconut sugar in a small bowl, and set aside to allow the juices to release.

For the coconut whipped cream:

  1. Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
  1. Add the cream, coconut sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.

To assemble the cake:

  1. Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on about half of the sliced strawberries.
  1. Spread about another half cup of whipped cream on top of the strawberries.
  2. Top with the second cake layer. Again top this cake layer with about a half cup of the whipped cream, the remaining berries and another half cup of whipped cream.
  3. Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
  4. Garnish with the whole and/or sliced strawberries, as desired.