Strawberry Almond Cake: Gluten Free Goodness
If you're new to gluten free baking—whether it's because you or a family member has been diagnosed with Celiac disease or you're gluten sensitive (like me), have no worries that I'm asking you to eat a cardboard cake. I've been experimenting for years with gluten free recipes. (Yes, I've had to put many cakes in the bin! In the early days of experimenting, because I can eat a little gluten, my old trick was to add a little spelt flour (gluten containing, but less than wheat) to mimic 'regular' wheat cakes.) But I've learned there's a better way—a much better way using almond flour, which also turns any cake from a CARB FEST to a PROTEIN RICH, gorgeous, rustic dessert! I adore it! Sometimes I'll use a combination of coconut flour and almond flour, but coconut flour is trickier in baked goods. It does very well for pancakes and crepes, though, so it's wonderful to have around. For anyone who can't eat nuts, a combination of rice and coconut flour works pretty well!
I hope you enjoy this wholesome satisfying cake recipe! For the cake itself, I always make it with fresh strawberries as we have local, Mallorcan strawberries year round, but you can use fresh or frozen berries for the coconut cream. Enjoy!
To your health and happiness! xx, Juli
makes one 24 cm cake
- 2 cups almond flour (very finely ground meal)
- 1 teaspoon baking powder
- 1/2 cup coconut oil (melted)
- 1/2 cup coconut sugar
- 1/2 ripe banana
- seeds of 1 vanilla bean or 1 teaspoon vanilla extract
- 3 organic eggs
- 500 grams of strawberries (hulled and halved), plus a few more for garnishing
- Preheat the oven to 180 C degrees.
- In a mixing bowl, sift the almond flour and baking powder together.
- In a separate mixing bowl, combine the wet ingredients together, except for the strawberries.
- Slowly sift in the almond flour mix into the wet mixture.
- Fold in the strawberries.
- Use a little coconut oil to grease the baking pan.
- Pour the cake mixture into the pan.
- Bake in the oven for about 30 minutes or until a toothpick comes out clean.
- Remove from oven and allow to cool, then remove from the pan.
- Serve with coconut cream or on its own. Enjoy!
Strawberry Coconut Cream
- 1 can of coconut milk, chilled in the refrigerator for at least one day.
- 1 cup of strawberries (both chilled fresh and frozen work)
- 1/4 cup of coconut sugar (or brown rice syrup or honey if you prefer)
- 1/4 teaspoon of agar agar (if you plan to have the cream sitting in room temperature for more than thirty minutes before eating)
- Drain the coconut milk from the coconut cream and reserve for another use, such as a smoothie.
- In a high speed blender, whip the chilled coconut cream, strawberries, and the sweetener of your choice until it's thick.
- Serve immediately.