Gluten-Free Strawberry & Yogurt Sheet Cake

This Gluten-Free Strawberry & Yogurt Sheet Cake is gluten, refined-sugar & dairy-free, and FODMAP friendly! Yes! this is a super cake!

The strawberry season has officially begun! YEY! That means it's time to bake some strawberry cakes! I have a cake for you that is healthy & super easy to make! Isn't that the best combo ever?

Gluten-Free Strawberry & Yogurt Sheet Cake Recipe

This cake is tender, fruity, light, healthy, and incredibly easy to make! It has a melt-in-your-mouth texture and the yogurt frosting is so silky (you won't believe that it is made of only 2 simple ingredients). The best thing about this cake is that it is not overly sweet and is refined sugar-free, so you can have it not only as a dessert but breakfast and/or mid-day snack as well!

You will love this cake if you love:

• strawberries
• fruity cakes
• yogurt
• tender cakes
• easy to make cakes
• looking for a dairy & refined sugar-free cake

What ingredients do you need?

Gluten Free flour

Coconut Oil (melted) or other light cooking oil such as canola or sunflower

Eggs

Coconut Yogurt

Maple syrup

Strawberry Spread/Jam (for a homemade & refined sugar-free, check this one)

Baking Powder

Baking Soda

Vanilla Bean

Salt

Fresh Strawberries

How to make this Gluten-Free Strawberry & Yogurt Sheet Cake.

This cake is incredibly easy to make, literally, anyone can make this cake! There are ONLY 4 simple steps to follow:

STEP 1 - PREPARE THE CAKE BATTER

Preheat the oven to 175 degrees C (or 350 degrees F). Generously grease a 9×13 inch cake pan.

In the bowl of a stand mixer (or use a hand-held mixer) beat together the oil, yogurt, eggs, maple syrup, and vanilla. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam. 

STEP 2 - BAKE

Pour the batter in the prepared pan and bake 28-30 minutes, until the top is just set and no longer wiggly in the center. Let the cake cool down completely before spreading the frosting.

STEP 3 - MAKE THE YOGURT FROSTING

In a bowl of a stand mixer ( or a hand-held mixer) whisk the coconut yogurt until it becomes really thick, around five to 10 minutes. It’s really important to whisk the yogurt on its own first, before adding the maple syrup. Once it feels very thick and holds its shape, add the syrup and vanilla and continue whisking for a further minute.

STEP 4 - ASSEMBLE THE CAKE

Once the cake is completely cooled, spread the frosting over it, top it with fresh strawberries, slice & serve.

Tips for making the best Gluten-Free Strawberry & Yogurt Sheet Cake.

1. For a completely refined sugar-free cake, I would recommend that you make your own strawberry jam using this simple recipe. Also, the texture and flavor of the homemade one are so much better.
2. To make the frosting it is very important to whisk the coconut yogurt on its own for about 10min before adding the maple syrup and vanilla.
3. Don't overbake your cake, because that will make it dry.

What flour to use to make it?

I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :

1. White Rice Flour

2. Brown Rice Flour

3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)

4. Tapioca Flour (tapioca starch is the same as tapioca flour)

5. Xanthan Gum

If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.

To find the recipe for my gluten-free flour mix click, HERE.

Storing Tip:

This cake will keep well in the refrigerator for up to 4 days. You can also freeze it, simply cut the cake, put the pieces in a freezer-friendly container, and place it in the freezer. When you want to have it thaw at room temperature. You can keep t in the freezer for up to 3 months.

*FODMAP Tips:

*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

*All the ingredients used in this recipe are FODMAP friendly, however, As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet.

*gluten-free tip:

If you are celiac or highly sensitive to gluten, buy certified gluten-free baking powder. Baking powder is naturally gluten-free, however, depending on the manufacturing place and process there can be cross-contamination.