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.
Ingredients
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
Instructions
Preheat oven to 350F. Line a 9 inch cake pan with parchment paper and coat the sides with butter or coconut oil.
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.
Add the grated butter and mix for another minute.
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.
Gently mix in diced strawberries, yogurt and vanilla extract.
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 https://empoweredsustenance.com/coconut-flour-cake/