Gluten Free Vegan Strawberry Cake

Ingredients:
1 & 1/2 cup gluten-free flour
1 tsp baking soda
1 tbsp cinnamon
1/4 tsp salt
2 eggs (or 2 tbsp egg replacer)
8 tbsp water
1/4 cup jelly
1 cup vanilla extract
1/4 cup almond or walnut oil
Raw brown sugar
Zest of lime

Directions:
So, we're going to begin with a gluten-free flour, a cup and a half of gluten-free flour. We're going to have, we have a teaspoon of baking soda, a tablespoon of cinnamon and a quarter teaspoon of salt. We are going to put all of these together and sift the ingredients together so that they are fully combined. And then, we are going to begin with our wet ingredients. For our wet ingredients, we're going to use two eggs.

So, I'm going to use either, you can either use two eggs or if you're cutting back on the cholesterol they're, are provided by eggs, you can use an egg replacer, both taste really good. I'm going to use two tablespoons of egg replacer and we're going to use eight tablespoons of water and that's going to be our egg. We're going to use a quarter cup of jelly, strawberry jelly, a cupful of vanilla flavor or extract. We're going to use a quarter cup of either almond or walnut oil instead of a butter that usually also a step up in the area of health and I'm going to use a raw brown sugar which I would then crush in order to make my sugar.

But, you can use whatever sugar you feel most comfortable using. And then from there, we're going to take our ingredients and we're going to put the liquid found in our strawberries, instead of like the milk, we're going to use this liquid 'cause it's going to, it gives us a richer and more strawberry taste. But, what we're going to do is we're going to take this; you can either use the, the bag of frozen strawberries and just use the liquid from there or I have pulp here. I'm going to collect anything that's, anything that's hard at the top here and put it to the side.

But, what you're going to get is you're going to get your wet ingredients. Then, from here, we're going to add our dry ingredients, a third at a time. So, you would add a third of your dry ingredients, hand blend it, another third, blend it again and then the last third. And then, what we're going to do is fold in whatever strawberries are here or clumps. Fold that in and you're going to get a wonderful batter for our cake. And then what you would do is you would put that into a mold, a baking mold, grease it with a butter alternative or oil. I usually like to crush some oats in there just to keep it from sticking.

Bake it at 350°F for a half an hour or until the knife comes out clean. And voila, you've got this beautiful cake here. I made an icing for you today. I am using a goat's cream cheese. You can use any cream cheese that you feel comfortable with, but most people assimilate goat's milk a lot; it's a lot more easily. I, you can use a confectionery sugar and a grated lime, the zest of a lime. But, you can also use, and that's what's being demonstrated for you here today, is this icing.