Low Sodium Strawberry Vanilla Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup whole milk
½ cup sour cream
½ cup unsalted butter, melted and cooled
¼ cup neutral oil (such as canola oil or vegetable oil)
2 tsp pure vanilla extract
1 tbsp white vinegar

For the strawberry reduction

1 ½ cups fresh strawberries, hulled and roughly chopped
2 tbsp granulated sugar

For the frosting

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tbsp heavy cream
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

fresh strawberries, halved, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

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