Monday, June 15, 2015

Strawberry Olive Oil Cake Recipe

It’s an hour before the big potluck and I need to make something fabulous.
It needs to be gluten-free
and dairy free, soy free, corn free.

Strawberry Olive Oil Cake Recipe from

Ever had a moment like that one?
Since I wrote Gluten Free Baking for Dummies, the pressure is on to show up at parties with a tempting and allergen friendly treat.

Not being able to have a great time and enjoy the food is too sad.

Sunday, the party was a gathering of virtual friends,  in real life.
A BIG group of virtual mom friends came together in the sunshiny park with the zipline to share some food, chat about our children and enjoy getting to know one another offline.

It was time to stir up something for the event.  I knew at least a few of the likely attendees were dealing with food sensitivities.
We chat about the littles who need to avoid dairy or gluten or corn frequently enough in the group.

Looking in my pantry and fridge, I decided to make two dishes since the party time frame encompassed brunch to lunch.
First up was a spicy pasta salad made with gluten free penne, hatch green chili salsa and fresh vegetables.  Yup, already cooked cold pasta with a jar of Trader Joe's Hatch green chili salsa, a bit of rice vinegar, some olive oil and lots of diced fresh vegetables combined to make a easy entree.

Now to create the dessert, gathering my latest pickings from my strawberry patch.  This warmer weather sparked the early ripening of strawberries and judicious watering has keep them flooding my kitchen. Saturday’s pickings gave me 3 cups of berries. With the rest of my family away for the weekend, I needed to get these tender, tasty berries used, but how?

I thought about biscuits and strawberry shortbread but didn’t want to worry about melting coconut cream.
Considered cupcakes but didn’t want to get fussy and really didn’t want to bring anything that needed frosting.
Coffee cake seemed right.

Now, to remove the allergens.
and Voila!  Strawberry Olive Oil Cake manifested itself.
One bowl, one pan and done in one hour.
Gone in a bit less time than that too.

Strawberry Olive Oil Cake Recipe from

Strawberry Olive Oil Cake Recipe

By ,

Allergen friendly one hour one bowl cake that everyone is happy to eat. Feel free to change up the berries used or even sliced fruit. This is my go to cake for potlucks and parties with the fruits of the season.

Prep Time:15 minutes
Cook time: 45 minutes
Yield: 12 Servings
Category Desserts

Equipment needed: 9x12 pan-greased
6 eggs
200 grams (1 cup) olive oil
5 grams (1 teaspoon) psyllium husk
10 grams (2 teaspoons) vanilla extract
142 grams (1 cup) white flour mix
218 grams (1⅓ cup) whole grain flour mix
10 grams (2 teaspoons) baking powder - make sure it is gluten free.
100 grams (1/2 cup) organic cane sugar
½ teaspoon cardamom powder (optional, but amazing)
69 grams (1/3 cup) raw or coarse grained sugar. You can use more organic cane sugar if you don't have any sugar in the raw.
3 cups of berries - I quartered my strawberries to keep the bites manageable.
1. Preheat oven to 350
2. Spray a 9x12 pan with cooking oil or grease with your choice of fat.
3. Beat together the eggs, olive oil, psyllium husk powder with a whisk for 1 minute. The mixture will be thick and hold the tiny bubbles you have created by beating. That is the magic of psyllium husk.
4. Beat in remaining cake ingredients
5. Pour into the prepared pan and spread to the corners.
6. Sprinkle the top of the cake evenly with 3 tablespoons of the topping sugar. This allows the berries to be held atop the cake rather than sinking down.
7. Gently place the berries evenly on the sugared batter.
8. Sprinkle with remaining sugar.
9. Place pan into preheated oven for 35 minutes,
10. Turn pan and continue to bake till a toothpick comes out clean (red maybe but no cake crumbs)
11. Allow to cool to room temp before cutting
12. If food allergies are not a problem, then eliminate the pysllium husk powder and use 2⅓ cups of wheat cake flour for this cake.

The best moment of the entire potluck for me was watching a tiny blonde 3 year old clutching a piece of the strawberry cake in hand and overhearing her mom say, “yes, go ahead, it’s safe”
Her smile was priceless.

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