Name: Simple Strawberry Snack Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 3 cups unbleached all-purpose flour; 1 1/3 cup pure cane sugar or golden coconut sugar, plus a little extra for sprinkling on top of cake; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 3/4 teaspoon baking soda; 1 1/2 cup milk or water; 3/4 cup olive oil or vegetable oil; 2 tablespoons (not teaspoons) apple cider or white vinegar (can chop up additional berries for serving); 1 tablespoon vanilla extract; 1 quart strawberries, hulled and sliced lengthwise (save additional berries for serving); 1 1/3 cup gf flour blend – I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour; 1 1/3 cup super fine blanched almond flour; 1/3 cup coconut flour; 1 1/3 cup pure cane sugar or golden coconut sugar, plus a little extra for sprinkling on top of cake; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 3/4 teaspoon baking soda; 1 1/2 cup milk or water; 3/4 cup olive oil or vegetable oil; 2 tablespoons (not teaspoons) apple cider or white vinegar; 1 tablespoon vanilla extract; 1 quart strawberries, hulled and sliced lengthwise (save additional berries for serving)

Description

A simple vanilla snack cake baked with fresh strawberry slices. This cake is dairy-free, vegan friendly, and includes a gluten-free and refined sugar free option as well.

Ingredients

Scale

Strawberry Snack Cake: (GF version below)

3 cups unbleached all-purpose flour
1 1/3 cup pure cane sugar or golden coconut sugar, plus a little extra for sprinkling on top of cake
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cup milk or water
3/4 cup olive oil or vegetable oil
2 tablespoons (not teaspoons) apple cider or white vinegar (can chop up additional berries for serving)
1 tablespoon vanilla extract
1 quart strawberries, hulled and sliced lengthwise (save additional berries for serving)

Gluten-Free Strawberry Snack Cake:

1 1/3 cup gf flour blend – I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 1/3 cup super fine blanched almond flour
1/3 cup coconut flour
1 1/3 cup pure cane sugar or golden coconut sugar, plus a little extra for sprinkling on top of cake
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cup milk or water
3/4 cup olive oil or vegetable oil
2 tablespoons (not teaspoons) apple cider or white vinegar
1 tablespoon vanilla extract
1 quart strawberries, hulled and sliced lengthwise (save additional berries for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350ºF. Line a 9×13 or 10×14-inch pan with parchment paper or grease bottoms and sides well; set aside.
In a large bowl, combine dry ingredients—flour(s), sugar, baking powder, salt, and baking soda.
In a separate bowl or large glass measuring cup, combine wet ingredients—milk, oil, vinegar, and vanilla, stirring well.
Add liquid mixture to the bowl of flour mixture and whisk just until ingredients are well combined and batter is smooth.
Pour batter into prepared pan and top with strawberry slices (place them close together as they shrink during baking).
Bake until center of cake is set, about 45–55 minutes. Baking time may vary depending on your oven and the pan you use.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Dessert, Gluten Free, Vegan