Strawberry Gluten Free Cake
Ingredients
Dry Ingredients
-
⅔
cup
coconut flour, sifted
-
⅔
cup
arrowroot flour
-
⅔
cup
almond flour
-
¼
teaspoon
fine sea salt
-
½
teaspoon
baking soda
-
½
teaspoon
baking powder
Wet Ingredients
-
5
eggs, whisked
-
⅔
cup
unsweetened applesauce
-
⅓
cup
honey
-
1
tablespoon
vanilla extract
-
⅓
cup
coconut oil, liquefied
-
⅛
teaspoon
berry flavored liquid stevia or ½ teaspoon strawberry extract
-
to taste
strawberry fruit spread (jam)
Instructions
- Preheat the oven to 325°F.
- Whisk together the dry ingredients in a mixing bowl.
- In a separate bowl, mix the wet ingredients with an electric mixer.
- Combine the dry ingredients with the wet ingredients using the electric mixer.
- Pour the batter evenly into two greased round cake pans.
- Bake for about 18 minutes, or until a knife inserted comes out mostly clean.
- Let the cakes cool for a few minutes, then transfer to wire racks to cool completely.
- Optionally, remove the bottom crust and sides of the cakes for presentation.
- Layer one cake on parchment paper and spread a thin coat of Coconut Buttercream on top.
- Spread warmed strawberry fruit spread evenly on top of the first cake layer.
- Place the second cake on top and cover with Coconut Buttercream Frosting.
- Store in the refrigerator until ready to serve, optionally decorate with fresh strawberries.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
150mg
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