It’s strawberry season and this moist Strawberry Cake is a great dessert. It has a delicious layer of strawberries at the bottom topped with a moist cake on top. It’s also gluten-free.
Serve warm with vanilla ice cream or whipped topping.
4 cups strawberries, quartered
1/4 cup sugar
2 tsp. arrowroot powder
1 cup coconut flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup honey
6 eggs or 4 eggs and 1/2 cup egg whites
1/3 cup coconut oil, melted
1 tsp. cider vinegar
1 tsp. vanilla
1 cup strongly brewed Strawberry Kiwi Fruit TEA cooled to room temperature
(6 tsp. TEA steeped in 1 1/4 cups of boiling water till cool. Strain pressing leaves to measure 1 cup)
In saucepan, bring strawberries, sugar and 1 tbsp. water to boil over medium heat. Cook, stirring occasionally until berries start to break down, approx. 5 minutes. Whisk arrowroot powder with 2 tsp. water; stir into berry mixture and cook until thickened. Pour into greased 9 inch (2.5L) baking dish. Set aside.
In a large bowl, stir together coconut flour, baking powder, baking soda & salt. In a separate bowl whisk eggs, honey, tea, coconut oil, vinegar and vanilla; stir into flour mixture just until combined.
Spread batter evenly over strawberry base and bake in 375° oven for 30-35 minutes or until toothpick inserted into centre of cake comes out clean. Serve hot or cold. Let sit for 10-15 minutes if serving warm.