1 cup melted and cooled coconut oil
2 cups organic sugar (or coconut sugar)
6 eggs, at room temperature
1 1/4 cup unsweeetened almond milk (or milk of choice)
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups fine blanched almond flour
1 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2-3/4 pound fresh strawberries, sliced ¼ inch thick (reserve some whole strawberries for the topping)
8 oz reduced fat cream cheese or dairy free cream cheese
½ cup powdered sugar (preferably organic)
1/2 teaspoon vanilla extract
1/2 tablespoon milk, to make frosting super creamy (optional)
1 vanilla bean, split and seeded (optional, but delicious)


1.Preheat oven to 350 degrees F. Grease two 9 inch round pans and line the bottom with parchment paper.
2.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.
3.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.
4.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.
5.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.
6.To make the frosting: In a large bowl, beat the cream cheese, powdered sugar, vanilla, milk 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.
7.Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days

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