Combine the gluten free flour, sugar, brown sugar and salt in a small bowl.
⅔ Cup Gluten Free 1-to-1 Flour Blend, 2 Tablespoon Light Brown Sugar, 2 Tablespoon Sugar, ¼ teaspoon Salt
Add the butter and work it into the flour mixture with a fork or your fingers. It should resemble a coarse crumbly mixture that sticks together when pressed between your fingers.
¼ Cup Vegan Butter
Place the crumb topping in the refrigerator while you prepare the cake.
For the cake
Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper.
In a large bowl, combine 1 ½ C flour, baking powder, baking soda, salt and cinnamon. Whisk until combined and set aside.
1 ½ Cup Gluten Free 1-to-1 Flour Blend, 1 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt, ¼ teaspoon Cinnamon
Add the butter to the bowl of an electric mixer. Beat on medium speed for 1 minutes until soft and smooth. Scrape down bowl.
½ Cup Vegan Butter
Add the sugar and beat again on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
⅔ Cup Sugar
Add the vanilla.
2 teaspoon Vanilla
Add the eggs one at a time, beating about 30 seconds between each addition. Scrape down the bowl.
2 Eggs
Turn your mixer to the lowest setting. Add half of the flour mixture, followed by half of the sour cream. Repeat with remaining flour and sour cream. Stir just until the dry ingredients are incorporated.
½ Cup Vegan Sour Cream
Spread the batter into an even layer in your baking pan.
Lay the sliced strawberries over the cake batter.
2 Cups Fresh Strawberries
Sprinkle the cake with the crumb topping.
Bake in preheated oven for 45-50 minutes or until center springs back when gently poked. Cool completely before icing.
For the icing
Combine the ingredients in a small bowl. Drizzle over the cake after it has cooled.
1 Cup Powdered Sugar, 2 Tablespoon Non-Dairy Milk
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days.Pan size: If you don't have a 9x9 baking pan, you can substitute an 8x8 pan or a 9-inch springform pan. Add 5 minutes to your baking time.Not dairy free?: Use regular butter, milk and sour cream in the same measure.Don't have strawberries: Replace the fresh strawberries with 1 cup of strawberry jam.