Gluten Free Strawberry Cake

Cake
Gluten-free, Soy-free, Vegan

By Rommel Reyes
4 Comments
1:49 pm

This amazing vegan and gluten-free strawberry cake uses mousseline cream instead of buttercream frosting. The custard-based cream makes the cake light and not too sweet.

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When it comes to desserts, there’s something irresistible about strawberry cake. Its vibrant color, sweet and tart flavor, and the creaminess of the filling make this vegan and gluten free strawberry cake something special.

I baked this vegan, gluten-free strawberry cake for a diverse group of people – some with dietary restrictions, but many don’t. They all enjoyed it because it was light and not too sweet.

Why this gluten free strawberry cake stands out

What makes this strawberry cake stand out is its quality despite having no gluten, eggs, or dairy. Most strawberry cakes use buttercream, which is too greasy and contains a load of sugar, but this recipe uses mousseline cream – a vanilla custard cream whipped with soft vegan butter.

As a result, the balance of sweetness, combined with the natural tartness of the berries, makes this gluten free strawberry cake a delightful dessert that is not too heavy on the palate.

The perfect vegan and gluten free strawberry cake recipe

Making the perfect dairy and gluten free strawberry cake involves a few key elements:

The Sponge: a light and fluffy sponge is the foundation, and in this cake, a vanilla sponge fits well to let the strawberries shine
The Strawberries: the quality of the strawberries is crucial. Fresh, ripe, and juicy strawberries add flavor and enhance the cake’s visual appeal.
The Cream: the cake uses vanilla mousseline cream instead of buttercream frostings. Mix the other half of the mousseline cream with strawberry jam.

Key ingredients and substitutes

Barista oat milk – to make the cake soy-free, and oat milk is good for baking.
Vegan butter – this recipe uses Naturli vegan block. Avoid using margarine as a substitute.
Gluten Free Flour – an all-purpose gluten free flour for cakes works better for the genoise sponge cake.
Vanilla – pure vanilla bean gives custard cream its sweet aroma and flavor.
Strawberry Compote – use ripe or frozen strawberries to make the compote.

Substitution Table

Original Ingredients	Substitute With
Barista oat milk	Barista soy, almond, or rice milk
Naturli vegan block	Earth Balance or Miyokos vegan butter
Vanilla bean	Vanilla powder or extract
Strawberry compote	Store-bought strawberry jam

Step By Step Instructions

STEP 1 – Cooking the Strawberry Compote

Cut the strawberries if they are too big, then combine all ingredients in a saucepan. Continuously stir over a low heat until the sugar completely dissolves.
Adjust the temperature to high and let the jam boil for 3 to 5 minutes.
Lower the heat to medium and simmer while stirring occasionally until the jam has thickened.
Transfer to a container. Let it cool to room temperature, then store it in the refrigerator.

STEP 2 – Making the Genoise Sponge

To prepare the vegan buttermilk, combine oat milk and vinegar. Let it curdles or thickens for a few minutes.
Mix all the dry ingredients in a large mixing bowl with a wire whisk. Mix the vegan buttermilk and melted vegan butter into the dry ingredients using a whisk or electric mixer until smooth.
Preheat oven to 170°C (340°F). Prepare a baking tray with parchment paper, then pour the batter in. Bake for 20-25 minutes.
Allow the sponge cake to cool down before cutting. Keep it in the fridge if you don’t need it yet.

STEP 3 – Cooking the Custard Cream

In a saucepan, combine the oat milk, sugar, vanilla powder, and cornstarch, then stir thoroughly until the cornstarch is fully dissolved.
Cook over medium heat while stirring constantly with a whisk until it thickens. Remove from heat.
Add in the cold butter and strain to remove lumps. Cover with cling film and keep at room temperature.

STEP 4 – Preparing Vanilla & Strawberry Mousseline

Ensure the cream is completely cooled to room temperature.
Mix the softened vegan butter into the vanilla custard cream. Add the butter one at a time using either a hand or stand mixer untill light and smooth.
Divide the mousseline cream equally in two separate bowls. Add the strawberry jam to the other half then mix thoroughly until smooth. Cover and store in a cool place but not in the fridge.

STEP 5 – Cake Assembly

Cut two round sponge cakes. One is the same size as the cake ring (9 inches/23 cm), while the other is slightly smaller to fit inside the cake.
Prepare the cake ring – 9 in/23 cm, 1.5 in/4 cm deep, lined with an acetate cake sheet. Place the first sponge at the bottom, brush with sugar syrup, then alternately pipe vanilla and strawberry mousseline cream around the sides. Press the piped mousseline creams towards the ring, then slide upwards to cover the entire ring.
Spread a layer of mousseline cream on the sponge cake, then top with about 150 grams of strawberry jam. Spread evenly with an offset spatula spoon.
Place the other sponge cake in the middle, brush with sugar syrup, then spread a layer of mousseline cream to fill the top. Remove excess cream, then freeze for at least an hour.

STEP 5 – Finishing & Decorating:

Remove the cake ring and the acetate sheet. Pipe vanilla whipped cream around the corner edge of the cake.
Slice the fresh strawberries in halves and arrange them in a circular pattern next to the piped whipped cream. Sprinkle with icing sugar on top, then serve.