Vegan & Gluten-Free Strawberry Eclair Crunch Cake: Watch This Delicious Treat Get Decorated!

Are you tired of missing out on delicious desserts because of dietary restrictions? Look no further than this vegan and gluten-free Strawberry Eclair Crunch Cake, made by Karma Baker. And the best part? You can watch as it gets beautifully decorated right before your eyes.

First, let’s talk about the base of this cake – the gluten-free cake layers. Made with gluten free flours and other carefully selected ingredients, these cakes are moist and fluffy, with just the right amount of sweetness. The vegan strawberry frosting used to layer the cake is made from plant-based ingredients, but it’s just as delicious as the traditional versions. And the amazing Eclair Crunch hits all the right notes.

So whether you’re vegan, gluten-free, or just looking for a delicious and unique dessert option, you’ll love a gluten-free Strawberry Eclair Crunch cake. It’s sure to leave you satisfied and craving more.

Recipe: Vegan Gluten-Free Strawberry Eclair Crunch Cake

For the cake layers:

Ingredients:

• 1 ½ cups gluten-free flour blend
• ½ cup almond flour
• ½ cup tapioca starch
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened applesauce
• ½ cup coconut milk
• ¼ cup melted coconut oil
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, tapioca starch, baking powder, baking soda, and salt.
3. In a separate bowl, combine the unsweetened applesauce, coconut milk, melted coconut oil, granulated sugar, and vanilla extract. Whisk until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for approximately 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the strawberry cream filling:

Ingredients:

• 1 cup canned coconut milk (full fat)
• 1 cup fresh strawberries, hulled and chopped
• ¼ cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Instructions:

1. In a blender, combine the canned coconut milk, fresh strawberries, maple syrup, cornstarch, and vanilla extract. Blend until smooth.
2. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
3. Remove the saucepan from the heat and let the strawberry cream filling cool completely.

For the chocolate crunch topping:

Ingredients:

• 1 cup gluten-free crispy rice cereal
• ½ cup dairy-free chocolate chips
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil

Instructions:

1. In a microwave-safe bowl, combine the dairy-free chocolate chips, maple syrup, and coconut oil.
2. Microwave in 30-second intervals, stirring in between, until the chocolate chips are melted and the mixture is smooth.
3. Add the gluten-free crispy rice cereal to the melted chocolate mixture and stir until well coated.
4. Spread the mixture onto a parchment-lined baking sheet and let it cool until it hardens.

To assemble the cake:

1. Place one of the cooled cake layers on a serving plate.
2. Spread a generous amount of the strawberry cream filling over the cake layer.
3. Place the second cake layer on top and press gently.
4. Spread another layer of the strawberry cream filling on top of the second cake layer.
5. Crush the chocolate crunch topping into smaller pieces and sprinkle it over the strawberry cream filling, pressing gently to adhere.
6. Refrigerate the cake for at least 1 hour to allow the flavors to meld together and the filling to set.
7. Slice and serve the vegan gluten-free strawberry eclair crunch cake, garnishing with fresh strawberries if desired.