Strawberry Lemonade Cake Recipe Low Carb Gluten Free Sugar Free

Vegan Strawberry Lemonade Cake (allergyfriendly, gf)

WEBMar 27, 2020 · Preheat oven to 350°. Lightly coat 9x13" pan with non-stick spray and dusting of flour. Set aside. In a large bowl, mix together sugar …

Rating: 4.6/5(75)
1. Preheat oven to 350°. Lightly coat 9x13" pan with non-stick spray and dusting of flour. Set aside.
2. In a large bowl, mix together sugar and lemon zest.
3. In a small bowl, whisk the wet ingredients: dairy-free milk, lemon juice, water, oil and extract.
4. Sift remaining dry ingredients (flour, baking powder, baking soda and salt) directly into the bowl with sugar/zest. Whisk then pour liquids into it. Stir by hand until it's all incorporated.

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Strawberry Sugar Free Cake Recipe Low Carb No Carb

WEBFeb 11, 2023 · Fully Low Carb, Sugar-Free, Grain-Free and Gluten-Free, this extra dense Keto Pound Cake with a hint of Blueberries will be the most popular one. Check out this …

Rating: 5/5(6)

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Gluten Free Strawberry Lemonade Tiered Cake

WEBMay 21, 2020 · Use the same two 9-inch cake pans (cleaned). Grease pans with butter or cooking spray. In a medium bowl, whisk together the flour, …

Rating: 5/5(3)
1. First, make the strawberry cake layers. Preheat the oven to 350° Fahrenheit and grease two 9-inch round cake pans with butter or cooking spray. First, blitz up the freeze dried strawberries in a food processor or nutribullet, then sift the powder (to remove the seeds) into a small bowl to measure out. In a medium bowl, whisk together the flour, almond flour, baking soda and powder, salt, and powdered freeze dried sifted strawberries. Then, in a large bowl, whisk together the eggs, oil, sour cream, vanilla, sugar, pureed strawberries, and milk until smooth. Add in the whisked dry ingredients and stir to combine (but don't overstir). If using, add the food coloring to your liking and stir. Pour the batter into the two greased cake pans, ensuring both pan is evenly-filled. Bake for 30-35 minutes or until a knife inserted into the center of the cakes comes out clean. Let cool and then remove from pans (let rest on a parchment-lined counter or cookie sheet) and wash to re-use pans with lemo
2. Then, make the lemon cake layers! Use the same two 9-inch cake pans (cleaned). Grease pans with butter or cooking spray. In a medium bowl, whisk together the flour, almond flour, baking soda and powder, and salt. Then, in a large bowl, whisk together the eggs, oil, sour cream, vanilla, sugar, lemon zest, juice, and extract, and milk until smooth. Add in the whisked dry ingredients and stir to combine (but don't overstir). Pour the batter into the two greased cake pans, ensuring both pan is evenly-filled. Bake for 30-35 minutes or until a knife inserted into the center of the cakes comes out clean. Let cool and then remove from pans (let rest on a parchment-lined counter or cookie sheet).
3. While cake layers are cooling, make the buttercream. Start with the strawberry buttercream. In a large bowl, using an electric mixer, beat together the room temp butter, vanilla, and one cup of the powdered sugar until smooth. Add in 1 cup of the powdered sugar at a time until thicker and smooth. Add in the powdered sifted freeze dried strawberries and pureed strawberries and blend until smooth, then set aside.
4. Make the lemon buttercream. In another large bowl, using an electric mixer, beat together the room temp butter and one cup of the powdered sugar until smooth. Add in 1 cup of the powdered sugar at a time until thicker and smooth. Add in the lemon zest, juice, and extract and beat until smooth. Add in just one or two drops of yellow food coloring if using (I like a very light icy yellow so less color is more). Then set aside.

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