Ingredients
Scale
- 1 ½ cups gluten‑free flour blend (or almond flour + tapioca starch)
- 1 cup fresh strawberries, chopped
- 3 large eggs (or 3 flax eggs – 3 tbsp ground flax + 9 tbsp water)
- 2 tsp baking powder
- ¾ cup sugar (or coconut sugar/maple syrup)
- 1 tsp vanilla extract
- ½ cup vegetable oil
- ½ cup milk (dairy or plant‑based)
- ¼ tsp salt
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line an 8‑inch round pan.
- In a bowl, whisk eggs, sugar, vanilla, and oil until smooth and frothy.
- In another bowl, mix flour blend, baking powder, and salt. Alternate adding dry mix and milk into wet mixture; stir until just combined.
- Gently fold in chopped strawberries (drained if frozen).
- Pour into pan, bake 30–35 min until toothpick comes out clean. Cool 10 min in pan, then on a wire rack.
Notes
Optional tips: blend some strawberries into the batter or add strawberry glaze. To make cupcakes, bake 18–20 minutes. Serve with whipped cream, glazed topping, powdered sugar, ice cream, or fresh berries. Garnish with mint or dark chocolate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg