Gluten Free Strawberries and Cream Chocolate Cake


1 cup milk
1 cup cocoa
1 cup butter, softened at room temperature
2 cups sugar
1 cup white rice flour
½ cup coconut flour
½ cup tapioca flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
5 eggs, separated
1 ½ teaspoons vanilla extract

Glaze: 2-3 cups whole fresh strawberries,3/4 cup water, 1 cup sugar, 4 tablespoons corn starch, 5 tablespoons strawberry jello

Whipped Vanilla Cream: 2 cups heavy whipping cream, 1/2 cup sugar, 1 teaspoon vanilla extract


Heat milk in microwave until almost boiling. Add cocoa and whisk until smooth. Set aside.
Cream butter and sugar until light and fluffy about 5 minutes. Combine and sift all dry ingredients. Add to creamed mixture alternately with chocolate mixture. Beat well for 1 minute and scrape bowl.
Separate eggs. Add the 5 yolks to batter one at a time until thoroughly combined. Add vanilla extract and beat an additional minute.
Preheat oven to 350◦.
In separate clean, dry bowl with clean, dry beaters, beat egg whites until soft peaks form. Gently fold egg whites into batter. Pour batter into lightly oiled 9 inch spring form pan, two cake pans, or Bundt pan. Bake 55 minutes or until toothpick inserted near center comes out clean. Cool cake. Top with whipped cream and glazed strawberries.

Glaze: Mix and heat to boiling ¾ cup water, 1 cup sugar, and 4 tablespoons corn starch. Add 5 tablespoons strawberry jello and mix well. In a medium bowl pour cooled glaze over strawberries and stir to coat.

Whipped Vanilla Cream: In a clean mixing bowl whip 2 cups heavy whipping cream until thickened. Continue beating while slowly adding ½ cup sugar and 1 teaspoon vanilla extract.

(From the Pantry:
Hershey's Cocoa
Tone's or Kirkland's vanilla extract
Jell-o, any brand)