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Strawberry Tea Cake (egg-free)

This recipe is adapted from the muffin recipe on the back of Pamela's Baking & Pancake Mix bag and is super easy to make. Important note: do not over mix the batter or you will end up with strawberry bricks. Be really delicate with the batter and only stir until ingredients are just combined.
Course: Breakfast, Dessert
Diet: Gluten Free
Keyword: berries, cake, corn-free, egg-free, fruits, gluten-free, muffin, Pamela GF Mix, soy-free, yeast-free
Servings: 2 mini cakes
Author: ness


  • Two 2"x5" mini loaf pans (store bought disposables are great too)


  • 1 1/4 cup Pamela's Gluten Free Baking & Pancake Mix*
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 egg replacer (I use Ener-G brand)
  • 1 tsp vanilla
  • 1 cup sliced organic strawberries


  • Preheat oven to 350 degrees. Combine all the ingredients except strawberries. Gently mix together until just combined. Line loaf pans with parchment paper. Scoop one quarter of the batter into each of the tins and smooth to cover bottom. Place a single layer of sliced berries over batter. Divide remaining batter between cakes and smooth. Place a layer of berries down the middle. Bake for 30 - 32 minutes. Place on racks to cool.
*Note about Pamela's Gluten Free Baking & Pancake Mix: this product contains cultured buttermilk and almond meal. so not dairy or nut-free. This stuff is also kind of amazing for whipping up just about anything and it's my go to pantry item.