This Gluten -Free cake delights every palate.
Strawberries are very rich in antioxidants and plant compounds, which is known to have benefits for heart health and blood sugar control.
Season/ Spring/Summer
prep time: 20 minutes
Bake time/ 35-40 minutes
Cake ingredients ~ Serves 8-10
1 1/2 cups Bobs all purpose gluten free flour ( or other all purpose flour)
1 1/2 tsp psyllium husk, ground
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
3 large eggs
1 cup coconut sugar, or pure cane sugar
3/4 cup whole milk yogurt ( or goat)
finely grated zest of 3 lemons ( organic)
3/4 cup extra virgin olive oil, a fruitier oil preferably
2 pints ripe organic strawberries, sliced, and sprinkled with 1 tsp each,.of sugar & fresh lemon, to macerate.
Coconut Cream Frosting
2 cans cold unsweetened coconut milk, see cooks note
1 tsp. vanilla
2 tbsp. maple syrup, or confectioners sugar
To remove the coconut from the can. Carefully scoop out only the solid parts .
Place in a bowl with vanilla, maple syrup, or confectioners sugar, and whip on high speed until fluffy.
Place rack in center position and heat to 325 F.
Lightly oil a 9-10 inch springform pan.
If making small cakes, cut out rounds with a 2 1/2 " cookie cutter. Then slice in half to add icing.
In a separate bowl, whisk together flour, baking powder, baking soda, psyllium husk, and salt.
With an electric mixer, beat eggs and sugar in a large bowl for 5 minutes. Or until pale and thick.
Add yogurt and zest, beat to combine. With the mixer on medium speed, add oil in a quick steady stream. Reduce speed too low and gradually add in flour mixture just to combine. Whisk batter by hand to make sure everything is incorporated.
Pour batter into pan. Bake, rotating pan once, until cake is golden and the center springs back to the touch, and edges pull away from the pan. About 40-45 minutes. Let cool in the pan for 5 minutes on the rack. Release it from the pan and let cool completely before icing.
After the cake has cooled, cut it into 2 round pieces. If you would like a taller cake, make two 9'' cakes. Spread cream on bottom cake. Place sliced strawberries on top of cream. Place the other round on top. Continue to spread coconut cream to cover the cake. Place strawberries around the cake in any pattern you like. Garnish with fresh thyme, mint or basil.
Cooks note: Place 2 cans of coconut milk in refrigerator overnight.
If you don't mind the extra dairy, you can also make cream with whipping cream. Follow same recipe for coconut cream.