This gluten free strawberry breakfast cake is light and fresh-tasting with a tender crumb and plenty of fresh strawberries. Life is short; have cake for breakfast!
What makes this a breakfast cake?
This gluten free strawberry breakfast cake is relatively low in sugar, with just 1/2 cup in the whole cake. It also has only 4 tablespoons butter total. A “regular” cake would have twice as much of each ingredient.
It’s also loaded with fresh strawberries. They sweeten and moisten the cake batter as the cake bakes, so the texture is just right for a gluten free breakfast.
Baking with fresh berries
Strawberries can be difficult to bake into a cake, as they’re so packed with moisture and they release it during baking. This cake handles the extra moisture with ease since it’s properly balanced with less moisture in the batter.
You can replace baking pieces like chocolate chips and chopped nuts with one another without altering the recipe at all. But if you’re baking with fresh berries, they have more moisture than nuts and chips, so you need a recipe formulated for them.
I’ve also made this cake with an equal number of fresh blueberries and fresh raspberries, without changing anything else. Just wash the berries quickly, pat them dry, and use them in the same manner as the strawberries.
Moist, tender and lightly sweet, and the batter is so easy to throw together that the 10-minute prep time in the instructions is really only true if you get distracted by something while you’re baking. Mom and kid approved!
Ingredients and substitutions
In place of the butter in this recipe, you can try using Melt or Miyoko’s Kitchen brand vegan butter. Earth Balance buttery sticks might work, too.
In place of plain yogurt, you can use plain nondairy yogurt. My favorite brand for this ingredient is So Delicious.
There are two eggs in this recipe, which is generally my upper limit for optimism about an egg replacer’s working. Try one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) for each egg in the recipe.
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (100 g) sugar
4 tablespoons (56 g) unsalted butter, at room temperature
1/2 cup + 1 tablespoon (130 g) plain yogurt, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 1/4 cups fresh roughly chopped strawberries (from 8 to 10 strawberries that are washed, hulled, dried and chopped)
Preheat your oven to 350°F. Grease an 8-inch square baking pan, then line it with crisscrossed sheets of unbleached parchment paper, overhanging both sides of the pan. Set the pan aside.
Make the batter. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, yogurt and eggs, mixing to combine after each addition. The batter will be thick. Add 1 cup of the chopped strawberries and mix gently until the strawberries are evenly distributed throughout the dough, taking care not to crush the strawberries. Scrape the batter into the prepared pan and spread into an even layer with a wet spatula. Scatter the remaining 1/4 cup chopped strawberries over the top of the batter, pressing them gently into the batter.
Bake the cake. Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean and the top is very lightly golden brown (about 25 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before lifting out by the overhung parchment paper and placing on a wire rack to cool (peeling off the parchment from the bottom of the cake if possible). Allow to cool completely before slicing into 16 squares and serving.
Storage. The cake freezes really well. Just wrap the pieces tightly in freezer-safe wrap and freeze. Defrost at room temperature and then refresh in a 250°F toaster oven for a minute or two before serving.