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Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting


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"From Bailey Schmidt"

Serves | Prep Time | Cook Time

Why I Love This Recipe

I primarily eat dairy free and gluten free things and this cake (not the frosting) is! My mom makes it every year for me for my birthday and I usually make it for my sisters. It is so delicious and you will never know it is “healthier” than your normal cake. Here is a picture of one I made. I hope you give this recipe a try!!!


Ingredients You'll Need

1 cup coconut oil, melted and cooled
2 cups organic sugar (or coconut sugar)
6 eggs, at room temperature
1 1/4 cup unsweetened Original Almond Breeze Almondmilk Coconutmilk blend
1 tablespoon vanilla extract
½ teaspoon almond extract
3 cups fine almond flour
1 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon salt

For the filling & topping:
1/2 - 3/4 pound fresh strawberries, sliced ¼ inch thick (reserve some whole strawberries for the topping)

For the frosting:
8 oz reduced fat cream cheese or dairy free cream cheese
1/2 cup powdered sugar (preferably organic)
1/2 teaspoon vanilla extract
1 vanilla bean, split and seeded


Directions

Preheat oven to 350. Grease two 9 inch round pans and line the bottom with parchment paper.


In a large bowl, mix the coconut oil, sugar, eggs, vanilla and almond extract together until well combined. Add the almond milk and beat again until well incorporated.


In a large separate bowl, whisk the almond flour, coconut flour, baking powder and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture should be on the thicker side.


Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 35-40 minutes or until cake is golden brown, no longer jiggly in the middle and a tester comes out clean.


Let cake cool in the pan for 10 minutes then transfer to the fridge to finish cooling. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting.


To make the frosting: In a large bowl, beat the cream cheese, powdered sugar, vanilla and vanilla bean together until creamy and smooth. Divide frosting in half and spread over each cake. Add sliced strawberries on top of one cake, then place the other cake on top and garnish with fresh whole strawberries.


Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days.


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