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Gluten-free Strawberry Shortcake



  Gluten free

   Sugar free

I made this lovely Strawberry Shortcake cake for Mother's Day over the weekend. It was super simple and quick to make and super yummy considering there is only a little honey & strawberry jam as a sweetener and that is it :) This recipe also makes use of gluten-free oat flour but feel free to substitute it for buckwheat flour or almond flour. I recommend making use of fresh strawberries to make it the ultimate healthy Strawberry Shortcake cake or homemade strawberry jam can work just as well, I however had neither so made us of store bought strawberry jam.




2 eggs

11/2 cups gluten-free oat flour (I ground quick oats into a flour)

2 tsp baking powder

1/4 cup honey

1 tin coconut milk

1/3 cup coconut oil/butter (not melted)

Pinch salt

4 Tbs strawberry jam (If decide to use fresh strawberries then chop roughly and fold into the batter before adding it to the cake tin)



Heat oven to 180C

Grease a cake tin with coconut oil/butter and set aside.

In a bowl with a handheld mixer, mix butter/coconut oil and honey until creamed together

Add eggs and coconut milk and beat on high for 1 minute until well mixed

In another bowl add all dry ingredients and mix together

Pour bowl of wet ingredients into bowl of dry ingredients and beat on high for 30-45 seconds

Add the strawberry jam and mix well

Pour batter into cake tin and flatten out the top

Smooth some strawberry jam on top of batter and put in oven

Bake for 20-25 mins until edges are golden brown and toothpick comes out clean

Let cool and serve with a dollop of whipped coconut cream & fresh strawberries


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