Strawberry Coconut Flour Cake
Serves: Makes 1 9" round cake, for 8-10 servings
This gorgeous grain free, GAPS-friendly cake makes a stunning birthday cake. This recipe is for one 9 inch round cake. The recipe can either be doubled, for a two-layer taller cake, or carefully serrated in half for two layers of cake from one pan. When cooled completely, frost with a double batch of GAPS Strawberry Buttercream.
For the cake
  • ½ cup fresh strawberries, diced
  • 5 tablespoons chilled butter, grated
  • 1 cup coconut flour, available here or at health food stores (to measure, stir coconut flour with a fork, then dip in the measuring cup and level the top with the back of a knife)
  • 8 eggs
  • ½ cup raw honey, available here or at health food stores
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ cup whole-milk yogurt (for GAPS, it should be 24 hour cultured homemade yogurt. Click here for a recipe.)
  • 1 tablespoon vanilla extract
For the frosting
  • Double batch of GAPS Strawberry Buttercream Frosting, recipe here
  1. Preheat oven to 350F. Line a 9 inch cake pan with parchment paper and coat the sides with butter or coconut oil.
  2. Put the honey and eggs in the bowl of a standing mixer. Using the whisk attachment, mix on medium-high (setting 6 on my Kitchen-aid mixer) for 5+ minutes, until pale yellow and frothy.
  3. Add the grated butter and mix for another minute.
  4. In a separate bowl, mix the coconut flour, salt, and baking soda together, then add to the honey and eggs mixture. Mix for about 1 minute.
  5. Gently mix in diced strawberries, yogurt and vanilla extract.
  6. Pour the batter into the prepared cake pan. Bake for 35 minutes or until a toothpick comes out clean. Cool completely before frosting with Strawberry Buttercream Frosting.
Recipe by Empowered Sustenance at