Gluten Free Strawberry Upside Down Cake? Yes, you read that right! This recipe delivers all the classic flavors of a traditional upside down cake without the gluten. It’s surprisingly simple to make, perfect for satisfying your sweet tooth whether you’re gluten intolerant or just looking for a delicious dessert.
Baking a Gluten Free Strawberry Upside Down Cake: Ingredients and Preparation
Before diving into the recipe, let’s talk about what makes this cake special. We’ll be using a blend of gluten-free flour and almond flour for a moist and tender crumb. The star, of course, is the juicy, caramelized strawberries that grace the top, creating a beautiful and flavorful masterpiece.
Essential Ingredients for Gluten Free Success:
For the Caramel Topping:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 pound fresh strawberries, hulled and halved
For the Gluten Free Cake Batter:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup milk of choice
- 1 large egg
- 1 teaspoon pure vanilla extract
Getting Started: Preparing Your Cake Pan
Grease and flour a 9-inch round cake pan. This will prevent your cake from sticking and ensure a clean release after baking.
Creating the Perfect Gluten Free Strawberry Upside Down Cake: Step-by-Step Guide
Follow these simple steps to create your own delicious gluten-free strawberry upside down cake:
- Make the caramel topping: In a medium saucepan, combine the butter, granulated sugar, brown sugar, and salt. Cook over medium heat, stirring constantly, until the mixture is melted and smooth.
- Arrange the strawberries: Pour the caramel mixture into the prepared cake pan. Arrange the strawberry halves cut-side down over the caramel, pressing them in gently.
- Prepare the cake batter: In a large bowl, whisk together the gluten-free flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the applesauce, milk, egg, and vanilla extract.
- Mix the batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Bake the cake: Pour the batter over the strawberries in the cake pan. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate and let it cool completely.
Tips and Tricks for Gluten-Free Baking Success
- Use a kitchen scale: For best results when baking gluten-free, using a kitchen scale to measure ingredients is recommended.
- Don’t overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Adjust baking time: Ovens can vary, so keep an eye on your cake and adjust baking time as needed.
- Serve warm: This cake is best served warm, with a dollop of whipped cream or a scoop of vanilla ice cream.
Savor the moment: a slice of gluten-free strawberry upside down cake ready to be enjoyed.
Conclusion
This gluten-free strawberry upside down cake is a testament to the fact that delicious desserts can be enjoyed by everyone. It’s a delightful treat that’s perfect for any occasion. With its vibrant flavors and impressive presentation, this cake is sure to impress your family and friends.
FAQ
Can I use frozen strawberries?
While fresh strawberries are recommended, you can use frozen strawberries if needed. Make sure to thaw and drain them well before using, as excess moisture can affect the texture of the cake.
Can I substitute the almond flour?
Almond flour adds moisture and flavor to the cake, but if you don’t have any on hand, you can try substituting it with an equal amount of gluten-free oat flour or finely ground gluten-free rolled oats.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Can I make this recipe vegan?
To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use your preferred plant-based milk and butter alternatives.
Can I make this cake ahead of time?
You can bake the cake a day ahead of time. Once the cake has cooled completely, wrap it tightly in plastic wrap and store it at room temperature.
Need more gluten-free baking inspiration? Check out our other recipes for delicious and easy treats! For any assistance, contact us at Phone Number: 0972669017, Email: [email protected]. Or visit us at: 142 Trần Nhân Tông, Yên Thanh, Uông Bí, Quảng Ninh, Việt Nam. We have a 24/7 customer support team.