These gluten-free strawberry squares are super moist, soft, and loaded with fresh strawberries. You can easily make this cake with other fruits, too, if you are not a fan of strawberries, and also swap the dairy yogurt for plant-based yogurt.
Strawberry squares
Serves: 16 squares Prep time: 10 mins Cook time: 30–35 mins
Ingredients:
2 eggs
3/4 cup coconut sugar
2 tbsp maple syrup
1/2 cup natural yogurt (I used Yeo Valley organic natural yogurt)
2 tbsp milk (I used oat milk)
1/2 cup coconut or rapeseed oil
1 tsp vanilla extract
1 + 1/2 cup gluten-free flour blend (I used Doves farm)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
pinch of salt
1- 1 1/2 cup fresh strawberries
Instructions:
Preheat the oven to 180 degrees and line a tray with baking paper.
In a large bowl, whisk the eggs with coconut sugar, maple syrup, natural yogurt, milk, oil, and vanilla extract.
Add the flour, baking powder, baking soda, xanthan gum, and salt to the wet ingredients and combine well.
Prepare the fresh strawberries: remove the stem and leaves, wash them thoroughly, cut them into small pieces, and add them to the batter.
Optional: decorate the top with thin slices of strawberries.
Once everything is combined well, transfer the batter to the tray and bake your cake for about 30 mins, or until a toothpick/fork comes out clean.
Let them cool for 20–30 minutes before slicing.
Store the cake in an airtight container and consume them within 2 days. You can keep them for 3-4 days; however, I do recommend placing them in the fridge after 2 days as mould may develop if keeping them outside for too long as they contain fruits and dairy.
