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–+ servings
gluten free strawberry cake with vegan pastry cream

Gluten Free Strawberry Cake

By Rommel@Bakefree
This amazing vegan and gluten-free strawberry cake uses mousseline cream instead of buttercream frosting. The custard-based mousseline cream makes the cake light and not too sweet.
Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
5 from 2 votes
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Prep Time 4 hours
Waiting Time 4 hours
Course Dessert
Cuisine French
Servings 10

Equipment

Ingredients
 
 

Strawberry Jam

  • 500 g fresh or frozen strawberries
  • 110 g jam sugar
  • 1 juice medium lemon

White Genoise Sponge Cake

  • 800 g oat milk barista gluten-free
  • 30 g vinegar
  • 140 g vegan butter, melted gluten-free, soy-free
  • 1 pinch salt
  • 500 g gluten free flour for baking
  • 100 g almond flour
  • 16 g baking powder
  • 8 g baking soda
  • 300 g granulated sugar

Vanilla Custard Cream

  • 1 liter oat milk barista gluten-free
  • 240 g granulated sugar
  • 120 g cornstarch
  • 4 g agar-agar powder
  • 15 g vanilla extract or 1 g vanilla powder or one whole vanilla bean (seeded)
  • 60 g vegan butter gluten-free, soy-free

Vanilla Mousseline Cream

  • 200 g vegan butter, soft gluten-free, soy-free
  • 1 whole Vanilla Custard Cream recipe

Strawberry Mousseline Cream

  • 1/2 Vanilla Mousseline Cream recipe
  • 120 g strawberry jam gluten-free, vegan

Vanilla Whipped Cream

  • 200 g vegan whipping cream gluten-free, soy-free
  • 1/4 tsp vanilla powder

Decoration

  • 500 g strawberries fresh, medium size

Sugar Syrup

  • 100 ml water
  • 50 g granulated sugar

Instructions
 

Strawberry Jam

  • 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.

Genoise Sponge Cake

  • Prepare the vegan buttermilk by combining 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.

Vanilla Custard Cream

  • In a pan, 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.

Vanilla and Strawberry Mousseline Cream

  • 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.

Sugar Syrup

  • In a saucepan, boil water and sugar. Remove from heat and set aside.

Vanilla Whipped Cream

  • In a bowl, combine cream and vanilla then whip until stiff. Keep in the fridge if not needed yet.

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.

Video

Notes

  • The strawberry jam, genoise sponge, and sugar syrup can be made in advance and kept in the fridge overnight. Advanced preparation allows you to assemble the cake more efficiently.
  • The recipe is long but take your time. Watch the video first and you will finish assembling the cake quickly. It's easier to follow the video than just reading the whole recipe.
Keyword gluten free vegan dessert
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