I love fresh fruit. I cut fruit out of my diet for almost a year but it just makes me too happy not to eat it. The great thing about fruit is that it can limit sugar cravings and your body is getting natural sugar not processed junk. It’s a win win.
My husband loves anything with fruit and I mean anything. I have never met someone who loves fruit as much as him. So when I make desserts, especially ones for him, I have to incorporate some type of fruit. Plus, it sweetens the dessert without having to add a lot of extra sugar.
I made this strawberry cake just before July 4th and between my husband and a few family members, it was all gone the same night I baked it! Needless to say, I think they liked it.
- 2 cups blanched almond flour
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup maple sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 2 heaping cups sliced fresh strawberries
- 1/4 cup coconut oil
- Simple Mills dairy free vanilla icing – the BEST bought icing ever. I don’t even bother making my own dairy free vanilla icing anymore.
- Fresh sliced strawberries
Preheat oven to 350 degrees. Spray a round cake pan with coconut oil and set aside. In a medium size mixing bowl, mix all dry ingredients together.
In a separate bowl, whisk eggs, vanilla, and coconut oil and set aside.
Pour sliced strawberries and coconut milk into a blender and blend on the lowest setting until strawberries are in tiny chunks.
Pour egg mixture and strawberry mixture into dry ingredients. Mix with a fork until batter is mixed well.
Pour cake batter into cake pan and bake for 30 minutes.
The cake will keep in the refrigerator for up to one week and in the freezer for one month.