With birthdays, holidays, and picnics one thing can almost always be found; sweets. This cake is so light in taste and consistency you won’t feel guilty for eating it. It is almost a cross between a strawberry shortcake and a vanilla pound cake. Perfect for any summer gathering.
3/4 cup almond flour
¼ cup arrowroot flour
1 tsp baking powder
¼ tsp salt
½ cup coconut palm sugar
¼ cup unsalted butter, softened
2 large eggs
2 Tbs almond milk
½ tsp vanilla extract
½ cup fresh strawberries, chopped (extra for toppings)
- Preheat oven to 350F. In a small bowl mix flours, baking powder, and salt.
- Beat sugar and butter in a medium bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in milk and vanilla extract. Gradually beat in flour mixture. Gently stir in strawberries.
- Spray 9-inch round cake pan with cooking spray. Spread batter into prepared pan.
- Bake for 30 minutes or until toothpick inserted into the center comes out clean. Cool in pan on wire rack. Run knife around edge of pan. Invert onto plate; invert again onto serving plate so the top of the cake is on top. Garnish with extra strawberries.