Ingredients (serves 8-10)

  • 3 cups Gluten-free cake flour
  • 10 ml baking powder
  • 5 ml baking soda
  • ½ tsp salt
  • 1 cup sugar
  • 1 cup olive oil
  • 60 ml apple cider vinegar
  • 1 ½ cups milk (cow, almond or coconut)
  • 10 ml vanilla extract

Strawberry puree

  • Two cups frozen strawberries from last season or fresh
  • Strawberries, hulled and sliced


  • 1 cup butter
  • 1 cup icing sugar (confectioners’ sugar)
  • 5 ml vanilla extract
  • 30 – 60 ml strawberry puree


  • Preheat the oven to 180 C.
  • Sift the flower, baking powder, baking soda, salt and sugar in a bowl.
  • Add the oil, milk, vinegar and vanilla extract to the dry ingredients and mix in a blender until thoroughly combined.
  • Pour the batter into two greased cake pans (about 20cm). Bake for 30-35 minutes until a cake tester comes out clean.
  • Let the cakes cool completely in the pans. Remove and prepare to decorate on a beautiful cake plate.

Strawberry Puree

  • Cook the frozen strawberries slowly in a pan on the stove until soft and jam-like. Remove and let cool. Puree with a blender stick.


  • In a large bowl, cream the butter until smooth. Sift the icing sugar over the smooth butter and mix until well blended. Add the strawberry puree and vanilla extract.
  • Use just less than half of the frosting in the middle of the cake and the rest on top.
  • Serve with fresh strawberries!