Ingredients
2 eggs
1/2 cup canola oil
1 cup sugar
2 cups fresh strawberries, sliced
2 cups gluten-free flour*
¾ cup gluten-free oat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons xantham gum
1/3 cup dark or light brown sugar, firmly packed
1/2 teaspoon cinnamon
½ teaspoon salt
5 tablespoons unsalted butter (or vegan butter)
Directions
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Preheat the oven to 350 degrees.
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Spray a 9-inch round cake pan with canola oil spray.
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Using an electric mixer or stand mixer, beat the eggs, oil and granulated sugar together until the mixture is thick and pale, about one minute.
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Add the strawberries and beat at low speed about 30 seconds, just enough to break up the berries a bit.
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In a small bowl, combine the gluten-free flour, oat flour, baking powder, baking soda and xantham gum.
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Add 2 cups of flour mixture to the bowl and mix briefly, just until everything is combined. Smooth the batter into cake pan.
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To make the crumble, mix together the remaining 3/4 cup flour, brown sugar and cinnamon in a small bowl.
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Cut the butter into small pieces and add them to the flour mixture. Using your hands, rub the butter into the flour mixture until it has the texture and feel of wet sand.
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Sprinkle the crumble generously over the batter in the pan.
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Bake the strawberry cake about 35 minutes or until a tester or toothpick comes out clean. Cool the cake in the pan about 10 minutes,
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Take a knife and run it along the sides of the cake. Then place a plate on top of the cake pan. Turn it over and quickly turn it back over onto a serving dish. It's very crumbly and moist so best not put on a cooling rack. Serve at room temperature.
*Basic Gluten-Free Flour Mix
6 cups brown rice flour
2 cups potato starch
1 cup tapioca flour
Store leftover flour in an airtight container
From Yvonne Condes
