With our busy schedules, we can all use a little break! Namaste Foods makes a lovely line of gluten-free cake mixes for those last-minute dessert emergencies!
Strawberries just scream SPRING! Yes it is FINALLY here!
I fiddled with the organic gluten-free yellow cake mix to invent this little beauty. I have to say, this cake came out soooo very fluffy! The smell of it baking in the oven was almost too much to take. I added a little almond extract to enhance the flavor of the pistachios, and the strawberry sauce gives it a little kick of tartness it deserves! I can imagine that this cake would be even further enhanced by a scoop of your favorite ice cream!
I highly recommend this cake mix for even the most advanced chef!
For the cake
1/3 cup oil (I used avocado oil)
1/2 cup milk
1/2 cup shelled, finely chopped, unsalted pistachios
1 teaspoon almond extract Are Extracts Gluten-Free?
For the strawberry sauce
1 pint fresh strawberries, stems removed. Slice 4-5 to top cake, roughly chop the rest.
1/2 cup turbinado sugar
juice of 1/2 a lemon
Preheat oven to 350 F
Prepare cake mix according to instructions.
Mix in almond extract and fold in pistachios.
Pour the batter into a well seasoned and lightly oiled 10" cast iron pan. Top with sliced strawberries. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan.
While the cake is cooling, roughly chop the rest of the strawberries.
Combine strawberries, sugar and lemon juice. Simmer until the strawberry sauce starts to thicken. Remove from heat. Allow to cool.
Serve cake with strawberry sauce. You can serve the cake and sauce warm if you wish.