Strawberry, Almond Cake
Servings: two 8-inch round cakes
Preparation Time: 15 minutes preparation + 25 minutes baking
Ingredients:
- 3 1/2 cups almond meal (grind whole almonds to a meal)
- 1 teaspoon baking powder
- 6 eggs, (large)
- 1/2 cup Virgin Coconut Oil
- 1 teaspoon pure vanilla extract
- 1 cup halved strawberries
- 1/4 cup honey
Directions:
Preheat oven to 350 degrees F.
Prepare two 8-inch round cake pans by greasing the bottoms and sides with a little bit of coconut oil. Line the bottom of each pan with a round piece of parchment paper; this helps to remove the cake easily from the pan after baking.
In a large mixing bowl, place almond meal and baking powder and mix thoroughly.
In a separate medium-sized bowl, beat eggs until light and fluffy.
Combine with dry mixture, along with Virgin Coconut Oil, honey, and vanilla. Stir cake mix well, then divide into the two cake pans.
Bake for 25 minutes.
Allow to cool for 1 hour before removing from pans.
Top with strawberry sauce and enjoy!
Recipe and photo submitted by Emily, Ottawa, Canada.
