Gluten Free Strawberry Cream Cake

Gluten Free Strawberry Cream Cake
Gluten Free Strawberry Cream Cake

Are you looking for a decadent gluten free cake for a special occasion? You have come to the right place. This gluten free strawberry cream cake is perfect for Valentine’s day and any other romantic (or non-romantic) special occasion. The flavours are light but complex, appropriate for the end of any meal.

Gluten free cakes are quite difficult to make. Either the lack of gluten makes the cake crumbly and it falls apart, or the gluten free flour gives it a questionable taste. This cake is made gluten free using oat flour. I prefer using oat flour in gluten free baking because it is affordable, nutritious, and doesn’t have a funky taste like other gluten free flours out there.

The oat flour sponge cake with chocolate ganache and strawberry mascarpone filling taste like heaven. I strongly recommend you try this recipe when you have time.

In making of this cake I used a baking tray of 24 X 36 cm (9.5 X 14 inch) dimensions. Note that baking time will differ if you use a smaller baking tray. I do not recommend using a larger baking tray as the sponge cake may be too thin and break when you remove from the tray.

Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.

See more cake recipes here.

Here’s the recipe for the gluten free strawberry cream cake:

Gluten Free Strawberry Cream Cake

Servings 4 servings


For the cake:

  • 1 ½ cups (150 g/ 5 ¼ oz.) oat flour
  • ½ cup (100 g/ 3 ½ oz.) granulated sugar
  • 6 large eggs, room temperature
  • 4 tbsp. canola oil
  • 2 tsp. vanilla extract
  • 1⁄4 tsp. salt
  • 4 tbsp. canola oil for greasing the baking pan
  • 3 tbsp. oat flour, for dusting the baking pan
  • 2 tbsp. icing sugar for dusting the work surface

For the chocolate ganache:

  • ¾ cup (180 ml/ 6 ⅓ fl. oz.) cream
  • 150 g (5 ¼ oz.) semi-sweetchocolate, chopped

For the strawberry filling:

  • 300 g (10 ½ oz.) mascarpone cheese
  • ½ cup (120 ml/ 4 1⁄4 fl. oz.) whipping cream (35% fat content)
  • ½ cup (60 g/ 2 oz.) icing sugar
  • 1⁄4 cup (70 g/ 2 ½ oz.) fresh strawberry purée
  • 2 tbsp. vanillated sugar

For the glaze:

  • 1 ¾ cups (200 g/ 7 oz.) icing sugar
  • 3-4 tbsp. fresh strawberry purée
  • 1 tbsp. hot water


For the cake:

  • Preheat oven to 180°C (350°F).
  • In a bowl, sift the flour and set it aside.
  • Separate the eggs, placing the yolks in a medium bowl, and the whites in a large bowl. Beat the whites to a soft peak, then add 2 tbsp. granulated sugar and beat to a stiff peak. Beat the yolks with the remaining sugar, until they are light and fluffy and double in volume. Add the vanilla extract and salt, and whisk until combined. With a spatula, gently fold the yolk mixture into the beaten whites. Add the flour in two steps, gently folding it into the mixture after each addition. Drizzle the oil and gently mix.
  • Grease a baking tray, and line it with parchment paper. Grease the parchment paper and lightly dust it with oat flour. Pour the batter into the pan and level it. Place in the preheated oven and bake for 15-20 minutes. Once baked, remove from the oven and allow it to cool for 10 minutes in the pan.
  • Lightly dust a work surface with icing sugar. Flip the sponge cake onto the worksurface. Gently remove the parchment paper and allow it to cool to room temperature.

For the ganache:

  • Place the chocolate into a dry bowl. In a small pot over low heat, bring the cream to a simmer. Make sure it does not bubble. Pour the cream over the chocolate, and stir until all the chocolate is melted. Let the ganache cool down at room temperature.

For the strawberry filling:

  • In a bowl beat the mascarpone with the icing sugar, and strawberry purée until it becomes creamy and smooth. In another bowl whip the whipping cream with the vanillated sugar to a stiff peak. Gently fold the whipped cream into the creamy mascarpone mix. Place in the refrigerator until you are ready to use it.

For the cake assembly:

  • Place the ganache in the fridge for 10 minutes before spreading it on the cake. Cut the cake in two pieces of equal size and shape. Flip each half (bottoms down). Spread ganache on each half. Spread the mascarpone cream on one half (on top of the ganache). Flip the second half, with the ganache on top of the mascarpone cream.

For the glaze:

  • In a bowl, add the sugar, strawberry purée, and one tbsp. hot water. Mix well until all the sugar is dissolved. Pour the glaze over the cake and place the cake in the fridge until you are ready to enjoy it.