Gluten Free Strawberry Shortcake Cake
Ingredients
The cake
-
2
cups
almond flour
-
½
cup
coconut flour
-
1
tsp
baking soda
-
¼
tsp
salt
-
5
units
eggs
-
½
cup
melted coconut oil
-
½
cup
honey
-
1
tbsp
vanilla
-
1
tsp
lemon juice
The frosting
-
1
can
chilled coconut milk
-
1
tbsp
vanilla
-
2
tbsp
honey
-
1
cup
finely crushed freeze dried strawberries
-
1
container
fresh strawberries
Instructions
- Preheat the oven to 350°F and prepare two 8-inch cake pans with parchment paper and non-stick spray.
- In a small bowl, mix the almond flour, coconut flour, baking soda, and salt.
- In a large bowl, whisk together the eggs, coconut oil, honey, vanilla, and lemon juice.
- Combine the dry ingredients with the wet ingredients and stir until fully mixed.
- Divide the batter between the two cake pans and bake for 20-23 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely.
- For the frosting, pour the thick part of the chilled coconut milk into a bowl and beat until fluffy.
- Add the vanilla and honey to the whipped coconut milk and mix until combined.
- Fold in the finely crushed freeze dried strawberries.
- Assemble the cake by spreading half of the frosting on one layer, adding sliced strawberries, and repeating with the second layer.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
You might also like