The Best Keto Gluten Free Strawberry Cake Recipe

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The Best Keto Gluten Free Strawberry Cake Recipe

The Best Keto Gluten Free Strawberry Cake is the retro pink strawberry cake you remember from birthday parties, tender crumb with the melt-in-your-mouth texture.

The frosting is fluffy and decadent, with all of the bursting strawberry flavor without any sugar OR gluten!

Yes, its possible to have a homemade strawberry cake be just as amazing as a bakery one but you can smile big because you made it yourself with this easy recipe!

You do not need any specialty gluten-free flour blend, xanthan gum or gluten free all purpose flour filled with corn starch or potato starch for my cake recipes.

You only need some great liquid sweetener and good quality coconut flour to make it happen!

The tender cake topped with the best frosting you have ever tried will not be easily forgotten as it becomes one of your favorite ways to make your gluten-free cakes!

The fresh strawberry flavor not only makes an appearance in the cake itsself, but also in the Sugar Free Strawberry Buttercream Frosting too!

It is all thanks to the boxes of Simply Delish Strawberry Pudding Mixes!

Yes, it adds moisture and also adds a sweetness with stabilization for the frosting!

It also adds a great pink color without the need for food coloring!

Keep reading as I give you a list at the end of my post of all of the other desserts I have made with Simply Delish Puddings and Jels so you can add to your order and get free shipping!

Here is what you will need to make the best Gluten-Free Strawberry Cake!

• Bob’s Red Mill Coconut Flour
• Heavy Cream (or Coconut Milk)
• Sugar Free Liquid Sweetener (sugar free maple syrup or sugar free honey substitute)
• Coconut Oil; melted
• Large Eggs
• Baking Powder
• Baking Soda
• Apple Cider Vinegar
• Sea Salt
• Vanilla Extract
• 2 Packages of Simply Delish Strawberry Pudding
• Cream Cheese
• Butter (or vegan butter for dairy free)
• Confectioners Erythritol
• Stevia

Let’s start by making the Simple Gluten Free cake first!

Preheat to 350 degrees F and grease one 8-inch cake pan.

I prefer to take the time to cut out a piece of round parchment paper to fit into the bottom of the pan.

I will grease the pan, add parchment, then grease that!

You will thank me later when your cake slides right out later after cooling!

Now in a large bowl of an electric stand mixer with the whisk attachment, or a hand mixer add in the melted coconut oil and liquid sweetener you chose.

For this one I chose to use sugar free honey substitute or this vanilla syrup by RxSugar.

Whip them together very well to incorporate air into them.

Each step incorporates air into the batter and results in a very light cake in the end.

Now add in the eggs one at a time mixing well after each.

Finish adding the rest of the liquid ingredients to the egg mixture

Let it mix on low as you measure the dry ingredients in a small bowl.

It is important to mix dry ingredients in a separate bowl before adding them to the wet ingredients because coconut flour tends to clump and its difficult to get out clumps with the mixer.

Add the coconut flour, baking powder, baking soda, salt and one package of Simply Delish Strawberry Pudding mix to the bowl and whisk until it is clump free.

While the mixer is on low speed, slowly add 1/3rd of the flour mixture to the large mixing bowl.

After the last third of the dry ingredients has been added, stop the mixer and scrape down the sides.

This is very important so you will get all of the ingredients properly mixed.

Now you will mix the cake batter at medium speed to incorporate more air.

Then turn the mixer off and let the batter sit for a good one minute or two to thicken up.

Add the cake batter to the pre-greased prepared pan and bake for 25-30 minutes until a toothpick or cake tester tests clean out of the middle.

If your oven runs hot, set it for about 20 minutes then check with a toothpick in the center.

When you use round cake pans it is important to make sure the center is cooked.

If for some reason the top of the cake is getting too brown before the center is fully cooked, put a loose piece of aluminum foil over the top.

This can work as a helpful tip in any cake baking situation where the top is getting too brown but it needs to bake a little longer.

You can always put it back in for a few minutes after the cake bakes but you cannot “UN-bake” something if it has baked to long!

Let the cake cool in the pan for a few minutes before flipping over to a wire rack to cool completely.

Letting this cake cool to room temperature before putting it in the fridge overnight helps to prevent sogginess and creates the perfect cake texture you want!

Now for the best part, the Fluffy Strawberry Buttercream Frosting!

This frosting is so dreamy and fluffy, it is like a cloud!

The key to a fluffy buttercream frosting that mimics whipped cream is to beat butter with the bit of softened coconut oil and cream cheese very well.

When you cream the butter, you are adding volume into it and that helps to maintain the air in the final product.

I recommend using the whisk attachment for this also.

If you do not want to use the little bit of coconut oil, just substitute 1 additional tablespoon of butter when you add in the 8 tablespoons of butter.

Start off on low speed to incorporate the three ingredients together, then I crank it up on high speed to really get it going.

Let it go for a good solid minute before stopping to scrape the sides.

Now with the mixer on low, add in the second package of Simply Delish Strawberry Pudding mix, confectioners erythritol(or other powdered sugar) plus the 1 tsp vanilla, and liquid stevia.

For the best result , whip this up very well until it has almost doubled in volume.

Now you will need to melt the sugar free white chocolate chips in a small saucepan over very low heat.

The trick here is to make sure you stand and watch over it the whole time because white chocolate tends to burn very easily and there is no saving it if you burn it.

I take a little whisk and push the sugar free white chocolate chips around every few seconds.

This gets even heating and helps prevent it from sticking.

After the sugar free white chocolate chips have begun to melt, stir it with the whisk or spoon.

You want it to stream slowly when you pull it up out of the pan.

If it is too solid, then keep stirring over the medium heat until it gets melty enough to stream.

Out of the whole recipe, this part is the most finicky.

Once it is melted enough to stream from your spoon, add it to the mixer with the rest of the frosting.

Now turn it up to high speed and get it all incorporated into the mixture.

Now you are ready to frost your cake as long as it has cooled completely.

Using an offset spatula, plop the frosting in sections and spread to connect and distribute to the sides and top.

You can also turn a ziploc bag into a piping bag easily by snipping a tiny bit from one corner if you want to use the side frosting for decorating!

A plain old knife to frost will work also!

Make a design swirling with a spoon to make peaks.

How to best store your prepared Keto Gluten Free Strawberry Cake.

Always store in an airtight container.

Since the frosting uses cream cheese, you want to it in the fridge if you are going to keep more than a few days.

I have mine on the counter for a few days before putting it in the fridge, if it lasts that long!

Once you put it in the fridge, the frosting will harden.

Just remember you need to let it sit at room temperature a few minutes to thaw to return the soft and fluffy frosting texture from before!

It can also be frozen and saved for later.

Freeze in a single layer on a sheet cake pan for an hour so it can be wrapped.

Then once its flash frozen, you can cover it with plastic wrap, then put in a freezer ziploc bag.

This is good if you want to make a cake ahead for an upcoming celebration.

You can also cut into individual slices and prepare for freezing like I did here with my Keto Coconut Cream Pie!

Tips, Substitutions and FAQs

• Turn the frosting into a Strawberry Cream Cheese Frosting when you add in an additional 2 tablespoons of cream cheese when the cream cheese is called for!

• You can always throw everything into a food processor if you want to make the batter quickly!

• This cake would be perfect for many special occasions from birthday parties, baby showers, or celebrations including Easter! The light pink fits right in to pastels of the egg decorations!

• Turn it into a gluten free vanilla cake when you use Simply Delish Sugar Free Vanilla Pudding instead of the strawberry flavor.

• If you want to reduce the fat and increase protein, substitute 2 egg whites for each egg yolk. Make sure you get them well incorporated at that step it calls to add in the eggs. I would suggest that you whip them lightly in a medium bowl before adding to prevent a mess.

• Turn it into a Strawberry Almond Cake Recipe when you add 1/4 teaspoon of almond extract to the cake batter. I would suggest a garnish of sliced almonds and to leave the frosting strawberry only as almond extract is very strong. The cake having it is enough to get the flavors to meld evenly.

• Remember that coconut flour cannot be substituted with any other flour like almond flour or oat flour. Check out my other recipes for cakes that use almond flour if you only have that.

• Take the great strawberry cake recipe, skip the frosting listed and frost it with whipped cream. When you serve it with strawberries, you will have the best strawberry cream cake!

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Can I make this recipe into cupcakes?

If you want to make cupcakes, you can just portion into greased muffin paper lined tins.

Place them apart from each other leaving an empty well inbetween for extra cake rise.

Proceed with all of the rest of the directions as stated.

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What about turning this into a 2 layer cake?

Make two cake layers when you double the recipe.

I recommend that you make two separate single batches, although it takes extra time, to ensure it turns out right!

Make sure to grease and line both 8-inch cake pans.

I would also can add a strawberry reduction as the middle layer for added strawberry flavor!

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How can I incorporate more strawberry flavor with fresh strawberries?

Turn the frosting into a dreamy strawberry studded frosting when you add some fresh strawberry puree.

This is the best during strawberry season as fresh strawberries warmed are the perfect start to the best puree.

You must store this version in the fridge and only remove 20 minutes before serving to soften the frosting.

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Is there a way to make this dairy free?

Yes!

You can make the cake dairy free when you choose a non-dairy milk instead of the cream called for.

It is best to choose a thicker consistency non dairy milk like coconut milk or cashew milk if possible.

In order to make the frosting dairy free you would have to use dairy free cream cheese and vegan butter.

If you choose this way, you can use an egg replacer to make this an easy vegan strawberry cake!

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Can I use something like coconut sugar instead of the liquid sweetener called for?

No, this will not work.

When you want to substitute a sweetener you need to match the consistency.

Liquid with liquid, granulated with granulated.

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Here are some other recipes I have on my site that use the Simply Delish Puddings!

• Keto Pudding Chocolate Chip Cookies
• Keto Coconut Cream Pie
• Keto Brownie Pudding Delight
• Keto Strawberry Scones
• Keto Bananas Foster Chocolate Chip Blondies
• Keto Nanaimo Bars
• Keto 3 Musketeers Candy Bar
• Keto Strawberry Ice Cream (No Churn Option)