Hood strawberries are in season and I’ve bought flats and froze them to last us for the rest of the year. Mr. Bejelly is a strawberry snob and will only eat them because, hello they’re the best. With several pounds of strawberries in the freezer, I was itching to make a strawberry paleo dessert and came up with this strawberry cake recipe.
Ok, this cake is not huge in stature. Anyone who has baked with coconut flour knows it’s not going to get nice and fluffy like a traditional flour. In the future I’ll probably make cupcakes instead but if you want to get a nice tall cake, you’re going to have to quadruple the recipe. There’s no way that the Mister is going to part with 4lbs of his precious berries for that so you get a cakette instead.
- Strawberry Sauce
- 1lb of Strawberries, washed and quartered
- 1 tbsp of honey
- ⅛ tsp of Celtic Sea Salt
- ½ cup of Coconut Flour
- 3 eggs
- 1 tbsp of Vanilla
- ½ tsp of baking soda
- ½ tsp of baking powder
- ½ cup of coconut oil
- ⅛ tsp of sea salt
- 1 tbsp of honey
- 4oz of cream cheese
- 2 tbsp of maple syrup
- 1 tsp of lemon
- Parchment paper
- Combine the chopped strawberries, 1 tbsp of honey and ⅛ tsp of Celtic Sea Salt in a sauce pan over low heat and simmer for 35-40 minutes. Set aside and let cool. You should have roughly 1½ cups of strawberry sauce when you are done.
- Combine the dry ingredients in a bowl and blend. Then add in the honey, coconut oil, honey, eggs, vanilla and 1 cup of the Strawberry sauce.
- Cut a piece of parchment paper to fit an 8″ cake pan and grease the sides of the pan with coconut oil. Pour the cake batter in the pan and bake at 350 for 25 – 30 minutes or until a toothpick come out clean from the center.
- To make the frosting combine the cream cheese, ½ cup of strawberry sauce, maple syrup and lemon juice and whip. Spread a thin layer on the finished cake.
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