Paleo Strawberry Sugar Cookie Cake
Ingredients
The cake
-
¾
Cup
Coconut Flour
-
¼
Cup
Tapioca Flour
-
1
Teaspoon
Baking Soda
-
1
Teaspoon
Sea Salt
-
1
Teaspoon
Cinnamon
-
3
Units
Organic Pasture-Raised Eggs
-
1
Large
Ripe Banana
-
½
Cup
Maple Syrup
-
½
Cup
Almond Butter or Cashew Butter
-
⅓
Cup
Non-Dairy Milk
-
2
Teaspoons
Almond Extract
The toppings
-
1
Container
Simple Mills Vanilla Frosting
-
To taste
Sliced Strawberries
Instructions
- Preheat the oven to 350°F and line a 9×9 round cake pan or 8×8 baking dish with parchment paper.
- Combine the dry ingredients in a medium bowl and set aside.
- In a blender, add all the wet ingredients, including the banana and eggs, and blend until smooth.
- Pour the blended mixture into the bowl with the dry ingredients and stir until well combined.
- Pour the batter into the prepared baking dish and bake for 22-23 minutes.
- Allow the cake to cool completely before frosting with vanilla frosting and topping with sliced strawberries.
Nutrition Facts (estimated)
Servings
8 Slices
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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