Gluten & Dairy Free Strawberry Shortcake Cake
Directions
- 1Preheat oven to 350 degrees.
- 2In a large bowl, combine dry ingredients - coconut flour, almond flour, baking powder and salt. Whisk evenly and set aside.
- 3In a medium-sized bowl, whisk together eggs, maple syrup, almond milk, and vanilla.
- 4Pour wet ingredients onto dry ingredients and fully incorporate.
- 5Transfer shortcake mix into a 9-inch to 11-inch baking dish lined with parchment paper or greased with oil or butter. Spread evenly and bake for 30-40 minutes, until a toothpick comes out clean and edges begin to brown.
- 6Allow shortcake to completely cool.
- 7Meanwhile, mix strawberries with coconut sugar in a bowl and let sit for at least 15 minutes.
- 8Remove the whipped cream layer from the chilled can of coconut cream and discard the liquid. Whip with a mixer on high speed until fluffy.
- 9Spread coconut cream onto the shortcake, top with strawberries, and enjoy!
Ingredients
- 1 cup coconut flour
- 2 /3 cup almond flour
- 2 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 4 eggs
- 0.5 cup maple syrup
- 1.33 cup almond milk
- 1 tsp vanilla extract
- 2 heaping cups quartered strawberries
- 3 tbsp coconut sugar
- 2 cups whipped cream, coconut cream, or plant-based cream of choice
Equipment
oven9-inch to 11-inch baking dishwhiskmixertoothpick