Strawberry cake

*Free of gluten, dairy, soy, eggs, corn, chocolate, peanuts, and tapioca

This recipe is something I came up with after looking at a bunch of other allergen-free strawberry cake recipes and modifying them to my liking. For a gluten and dairy free cake, it turned out surprisingly good. When I first developed these food sensitivities, I was worried I'd no longer be able to eat any more good desserts, but this cake exceeded my expectations!

Strawberry puree ingredients

• 1 cup sliced strawberries

• 1 teaspoon vegan butter

Cake ingredients

• ⅛ cup melted vegan butter

• ½ cup oat or almond milk

• ¾ cup cane sugar

• ½ tsp baking soda

• ½ tsp baking powder

• 1 flax egg (1 tbsp flax seeds + 2 tbsp water, mixed together in a separate small bowl)

• 1 tsp vanilla extract

• 1 cup rice flour

• 1 cup diced strawberries

• The homemade strawberry puree you just made above

Prep

1. Heat the vegan butter in the pan, then add the diced strawberries and cook until tender. Use an immersion blender to blend into a puree. If you don’t have an immersion blender, you can use a regular blender.

2. Preheat the oven to 350 degrees.

3. Spray a 9x5 inch loaf pan with cooking spray.

4. Mis the strawberry puree, melted vegan butter, milk, sugar, baking soda, baking powder, flax egg, and vanilla together.

5. Then, add the flour and mix until a batter forms.

6. Add the diced strawberries.

7. Pour the batter into the loaf pan.

8. Bake for about 45-55 minutes or until a toothpick comes out clean.