Strawberry Cake
My version of a fresh strawberry cake, strawberries baked within a vanilla spongecake and topped with strawberry syrup and coconut whipped cream.
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Servings: 6
Ingredients
Cake:
- 1 Cup almond flour
- 3 Tablespoons coconut flour
- 1 Teaspoon baking soda
- ¼ Teaspoon sea salt
- ¼ Cup honey
- ¼ Cup coconut oil
- 3 eggs
- 1 Teaspoon pure vanilla extract
- ¼ Cup almond milk
- 1 Cup strawberries sliced
Strawberry Syrup:
- 2 Cups diced strawberries
- ½ Tablespoon maple syrup
Whipped Cream:
- 1 14 ounce Can coconut cream (or full-fat coconut milk)*
- ½-1 Tablespoon pure maple syrup to taste
Instructions
- Preheat oven to 350 degrees.
- In a small mixing bowl combine the flour, baking soda and salt.
- In a stand mixer, combine the honey and oil. Whip together until well incorporated, then add in one egg at a time. Mix in the vanilla and milk. Slowly pour the dry ingredients into the wet and mix.
- Pour batter into a well greased and lined (with parchment paper) round baking pan, and top with the sliced strawberries. Bake until an inserted toothpick comes out clean, about 30-35 minutes.
- While the cake bakes, make the syrup and whipped cream.
- Combine the diced strawberries and maple syrup in a small saucepan and heat over low heat until the juices release, about 10 minutes. Puree in a blender until smooth.
- In a mixing bowl combine the coconut cream and maple syrup. Beat until well combined, and chill in the fridge at least 30 minutes to thicken.
- Top the strawberry cake with syrup and a dollop of whipped cream, and enjoy.
Notes
Place your can of coconut milk in the fridge overnight and the thick cream will naturally separate. Be careful not to shake because you need to scoop the cream out without the excess liquid.
