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With less than 10 ingredients this gluten-free, egg-free and dairy-free Vanilla Cake dessert is a wonderful treat. Serve it with some Strawberry Chia Pudding and be ready to indulge in a better for you type of dessert! freshisreal.com

Vanilla Cake With Strawberry Chia Pudding

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  • Author: Chantal | Fresh is Real
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40-45 minutes +cooling time
  • Yield: Serves 6 - 1 layer cake or 6 cupcakes & pudding (2+ cups) 1x
  • Category: Desserts, Treats, Breakfast
  • Method: Oven-Baked, No-Cook
  • Cuisine: Allergen-Friendly, Gluten-Free, Top 8 Free
  • Diet: Gluten Free

Description

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.

Useful tools:

  • Round 8-in cake pan or muffin pan
  • Mixing bowl
  • Whisk or fork
  • Spatula 
  • Potato masher or small blender
  • Measuring cups and spoons
  • Spoon
  • Unbleached parchment paper and or cup liners

Ingredients

Scale

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) 

  • 1 generous cup fresh juicy local strawberries** (+extra for decoration)
  • 1/4 cup white chia seeds
  • 1/4 cup organic maple syrup
  • 1/2 cup coconut milk, liquid form***
  • 1 teaspoon fresh lemon juice

Instructions

Step 1
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.

Step 2
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. 

Step 3
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. 

Step 4
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.

Step 5
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.

Step 6
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. 


Notes

*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!