This Vanilla Cake with Strawberry Chia Pudding recipe is super easy to prepare! Were your kids home with you this summer? Then you understand how fun-filled and busy summertime can be! Which is why having a quick to make allergy-free dessert recipe on hand is fantastic!
For this recipe, all you need to do is mix the ingredients by hand, bake the cake or cupcakes, make the pudding and enjoy! This gluten-free and top 8 free Vanilla Cake With Strawberry Chia Pudding recipe has less than 10 ingredients—perfect for crazy busy days when you need a better for you kind of treat!
My Birthday Cake
For my birthday cake, with the help of Bob’s Red Mill’s egg replace and pancake mix, I created this Vanilla Cake With Strawberry Chia Pudding recipe. I’m not really a cake person, but I do love pancakes and always enjoy a fresh strawberry dessert.
In August we celebrate three birthdays in our family, and things get busy. As a special treat, I wanted to whip up something quick because I didn’t have much time to experiment. Plus, it needed to be something I would enjoy that I could then share with you! I hope you give it a try 😉
If you’re in a real crazy hurry, use the same cake recipe listed to make a few smaller pancakes and serve it with the fantastic strawberry chia pudding! You can make the pudding ahead of time and enjoy it for the next few days but trust me it won’t last that long!
The Strawberry Chia Pudding is excellent on its own, and you can even eat it like jam on toast, with an oatmeal bowl and ice cream! Yum!
This cake recipe would make an excellent brunch parfait, especially for holidays or special occasions. Just double or triple the recipe depending on how many you need to make.
Quicker Baking Alternative
I don’t usually share baked gluten-free, egg-free and dairy-free recipes prepared with pre-packaged flour mixes. What I do realize is that at times, we all need quicker baking alternatives.
Not everyone has a variety of starches and gluten-free flours readily on hand to make all sorts of desserts. Plus, if you’re making this recipe for someone, it’s a breeze to prepare without having to buy a multitude of ingredients.
Ps. If you do buy the dry ingredients, let me know in the comments, I’ll send you a yummy cookie recipe that you can make with the same flour mix 😉
As for pre-packaged gluten-free flour mixes, the reason I don’t typically use them is that they often contain gums. Not everyone can tolerate gums like xanthan gum, especially people with digestive issues and allergies.
For that reason, I prefer to leave them out when preparing recipes from scratch. Xanthan gum is often added to gluten-free (and vegan) products to help the texture of the baked goods.
Are you one of those people who can’t consume gums? Please comment below and let me know if you would be interested in a similar cake recipe without any gums. I would be more than happy to create something for you and share it here on the blog.
You don’t need a mixer or fancy equipment for this no-fuss cake, but having a few standard baking tools and pans will come handy!
- Round 8-in cake pan or muffin pan
- Mixing bowl
- Whisk or fork
- Potato masher or small blender
- Measuring cups and spoons
- Unbleached parchment paper and or cup liners
The last recipe post on Fresh is Real was a Jicama Chayote Mango Salad! It’s a beautiful yet different salad recipe, great if you’re looking to prep something a little out of the ordinary. If you have some delicious Atulfo mangoes, try this recipe! It’s quick to make and makes a tasty side!
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|If you’re interested in learning more about gluten-free baking, check out the Good Food Cooking School courses taught by cookbook author Heather Crosby from YumUniversity.|
I took the Bread Baking and the Classic Cookies 101 course a while back, and it’s what got me hooked on my baking journey. Take a tour to see if her baking courses are right for you!
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ALLERGEN NOTICE: Make sure the ingredients you purchase are prepared in a facility free from the top allergens you avoid. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions. Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.Print
You will need less than 10 ingredients to make both the cake and the pudding! Preparing this recipe is easy! No fancy equipment is necessary for this gluten-free, egg-free and dairy-free dessert!
Bake it as a layered cake (multiply the cake recipe for more than one layer) or 6 cupcakes. Serving this treat as one layer with some pudding over the top with extra fresh strawberries is effortless and delicious!
Another way to serve this dessert is to scoop out a portion of the pudding into a small bowl and serve it with crumbled or cut up pieces of the cake with extra fresh strawberries. See notes for additional serving ideas.
Vanilla Cake (1 layer or 6 cupcakes)
- 2 tablespoons Bob’s Red Mill Gluten-Free Egg Replacer
- 1/4 cup water
- 1/8 teaspoon sea salt
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup Bob’s Red Mill Gluten-Free Pancake Mix
- 1/2 cup coconut milk, liquid form (Cha’s Organics coconut milk is great)*
Strawberry Chia Pudding (makes 2+ cups)
Preheat the oven to 375°. Line a cake pan or 6 muffin cups with unbleached parchment paper. Using a little coconut oil under and over top of the paper for the cake pan is ok. The cupcakes won’t need the oil if using unbleached parchment paper.
Start with the strawberry chia pudding recipe first. In a bowl, mash the washed and stemmed strawberries, add the rest of the ingredients and mix until well incorporated. You can leave the pudding in the mixing bowl or transfer it to a glass jar or sealable container. Refrigerate until the mixture has thickened, at least one hour. Longer or overnight is fine.
To a mixing bowl, combine the egg replacer with water and mix with a whisk. Add the salt, vanilla extract and lemon juice and mix. Finish by adding the flour and coconut milk and mix well until the batter is smooth and uniform.
Transfer the mixture to your round cake pan or muffin pan. If using a 12-cup muffin pan, add a little water to the 6 cups you are not using. Bake the cake for 20-25 minutes and 20-22 minutes for cupcakes.
Cool the cake in the pan for 5 minutes then flip onto a wire rack for cooling. You can leave the cupcakes in the liner but remove them from the muffin pan after 5 minutes. Cool completely before serving.
There are so many ways to serve this easy to make dessert. You can top the whole 1-layer cake with pudding and more fresh strawberries if serving right away. As another option, you can slice each piece as you are serving it and decorate each portion as you wish. For the cupcakes, you can slice them in half, place the bottom part in a glass cup or dessert bowl, add pudding and fresh strawberries, then the cupcake top and more pudding and sliced strawberries, to decorate each serving.
*You can add one more tablespoon of coconut milk if your batter is too thick. Water is ok as well.
**You can use frozen strawberries. Thaw them a little first to make them easier to mash.
*** If your coconut milk has solidified, you can warm it up, just a little, on low heat to make sure there are no chunks of coconut cream.
You can use a small blender to purée the strawberries for the pudding, but it will most likely transform the mixture to a pinkish colour. It will be as delicious but won’t necessarily complement the palish colour of the vanilla cake so well. Ultimately, mashing the juicy red strawberries is better for presentation. Unless you’re adding more pieces of fruits to the mixture afterwards, or serving the cake with even more strawberries, then it will be fine to use the blender to make the pudding. If you do choose to use a blender, make sure to reserve the chia seeds. You can add the seeds in once everything else is puréed.
Using strawberries is excellent for this dessert but don’t let it stop you from trying other juicy fruits. Raspberries and even ripe Atulfo mangoes would go nicely with this treat too!
The pudding will keep best in the refrigerator. You can store the cake on the counter for one day, and any leftovers after that can go into the fridge for a few extra days. Warming up a slice or cupcake will improve the texture after refrigeration. You can even enjoy a piece with some maple syrup—yummy!
Keywords: Gluten-Free Cake, Pudding, Strawberries, Chia Seeds, Top 8 Free, Allergen-Friendly, Egg-Free, Nut-Free, Dessert, Treat