Strawberry season is finally here and I'm starting it off with a gluten free and a refined sugar free layer cake. I have family members who have real issues with gluten and I know many out there do as well. This recipe is made using a gluten free baking mix and the addition of ground almonds, making this a truly moist cake with an airy texture. The sweetening agent in this cake is coconut nectar, it comes from the sap of the coconut tree (much like maple syrup). Coconut nectar has the benefit of being a raw pure sweetener that retains it's nutritional value and it has a low glycemic index. I used fresh cream and stabilized it with a little gelatine to frost this lovely cake with and as you can see, I got a little carried away with the strawberries...well after all, I've waited a whole year for strawberry season to get here!
Ingredients
The original recipe was found over at Blue Crab Martini
Makes 2 8" layers
For the Cake:
1 cup all purpose gluten free flour mix
a piece of parchment paper, sift
In a smaller bowl, whisk the eggs
and add the melted coconut oil,
coconut nectar and vanilla Whisk
to combine.
Combine with a spatula, the wet
ingredients into the dry ingredients
in three additions, folding carefully
until completely combined
1 cup almond meal
1 tablespoon baking powder
pinch of sea salt
4 tablespoon unrefined coconut oil, melted
2/3 cup coconut nectar, agave nectar can be substituted 3 eggs
2 teaspoon pure vanilla extract
4 tablespoon unrefined coconut oil, melted
2/3 cup coconut nectar, agave nectar can be substituted 3 eggs
2 teaspoon pure vanilla extract
1 cup diced strawberries
For the frosting:
2 cups heavy cream, well chilled
2 teaspoons pure vanilla extract
1 teaspoon plain gelatine
Optional...
extra strawberries for garnish
toasted sliced almonds for garnish
Preheat oven to 350° F
Grease 2- 8 inch cake pans and line the bottom with parchment paper
Sift the flour mix, almond meal
baking powder and sea salt onto a piece of parchment paper, sift
again into a large bowl.
In a smaller bowl, whisk the eggs
and add the melted coconut oil,
coconut nectar and vanilla Whisk
to combine.
Combine with a spatula, the wet
ingredients into the dry ingredients
in three additions, folding carefully
until completely combined
Divide the batter evenly between the two prepared cake pans and spread evenly with a spatula. Sprinkle the diced strawberries over top of batter, dividing a 1/2 cup between each pan. Press lightly into the batter with your fingers.
Bake in the preheated oven for 18 to 20 minutes or until the middle of the cake is set and the cake pulls away from the side of the pan. Remove from the oven and place pans on a wire rack to cool for 15 minutes. Remove from pans and cool completely.
To make the frosting, in a small ramekin, measure 1 tablespoon of cold water, sprinkle gelatine over the water and allow gelatine to absorb into the water. Heat carefully in a microwave for 10 seconds or until gelatine dissolves into a liquid. In a mixing bowl fitted with a whisk attachment, add heavy cream and vanilla. Whisk on medium speed until cream starts to thicken, then increase speed to high and continue whisking until medium peaks form. Reduce speed to low and quickly add the liquid gelatine and whisk together until stiff peaks form.
Fill and frost cake as desired. I Spread frosting on the bottom layer and added sliced strawberries than spread more frosting over the second layer and sandwiched the strawberries between the frosted layers. I enrobed the entire cake with frosting and added rosettes to the edge and filled with strawberries.
I also applied toasted almonds to the base of the cake with a small offset spatula. Enjoy!
Consisting
of the sap from the coconut tree (much like maple syrup), coconut
nectar has the benefit of being a raw, pure sweetener that retains all
of the health benefits, while other sweeteners lose most of their
nutritional value through heating and processing. - See more at:
http://www.22daysnutrition.com/blog/2012/08/22/the-health-benefits-of-coconut-nectar/#sthash.TLWr422s.dpuf
Consisting
of the sap from the coconut tree (much like maple syrup), coconut
nectar has the benefit of being a raw, pure sweetener that retains all
of the health benefits, while other sweeteners lose most of their
nutritional value through heating and processing. - See more at:
http://www.22daysnutrition.com/blog/2012/08/22/the-health-benefits-of-coconut-nectar/#sthash.TLWr422s.dpuf
Consisting
of the sap from the coconut tree (much like maple syrup), coconut
nectar has the benefit of being a raw, pure sweetener that retains all
of the health benefits, while other sweeteners lose most of their
nutritional value through heating and processing. - See more at:
http://www.22daysnutrition.com/blog/2012/08/22/the-health-benefits-of-coconut-nectar/#sthash.TLWr422s.dpuf
Consisting
of the sap from the coconut tree (much like maple syrup), coconut
nectar has the benefit of being a raw, pure sweetener that retains all
of the health benefits, while other sweeteners lose most of their
nutritional value through heating and processing. - See more at:
http://www.22daysnutrition.com/blog/2012/08/22/the-health-benefits-of-coconut-nectar/#sthash.TLWr422s.dpuf
Consisting
of the sap from the coconut tree (much like maple syrup), coconut
nectar has the benefit of being a raw, pure sweetener that retains all
of the health benefits, while other sweeteners lose most of their
nutritional value through heating and processing. - See more at:
http://www.22daysnutrition.com/blog/2012/08/22/the-health-benefits-of-coconut-nectar/#sthash.TLWr422s.dpuf
