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Friday, July 3, 2015

Paleo Strawberry Vanilla Bean Cake


Happy Independence day! Every July 4th, I make a strawberry cake. It was my mom's tradition, now it's mine. Now, usually, this involves a bagged gluten free yellow cake mix, jello, strawberries and sugar-packed whipped cream. This year, I wanted to make something a bit healthier. 
This cake's ONLY flour is coconut flour. For fat, coconut oil is used. What makes this cake so special was the decision to use vanilla bean in the cake. It gives such a wonderful dimension to the flavor. I highly recommend buying some vanilla pods or vanilla bean paste, especially if you're entertaining!
I usually use REALLY good quality eggs, like farm fresh organic, a few hours from the chicken eggs. This cake uses a lot of eggs. Don't buy good eggs. Just trust me.
Enjoy this cake, guys! Please let me know how it goes.





Ingredients:
(Use all ingredients at room-temperature)
**Makes 2, 9 inch pans**
  • 1 cup organic coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut cream
  • 1 cup coconut oil (or butter), melted
  • 6 eggs
  • 3 egg whites
  • 1/2 cup maple syrup
  • 1 whole vanilla bean pod, scraped OR 2 teaspoons vanilla paste OR 2 teaspoons vanilla extract
  • 6 strawberries, diced
Process:
 **Preheat oven to 350**

1. Grease 2, 9" circle pans with coconut oil. Cover the bottom with parchment paper. You will need to cut the parchment paper into circles.
2. In a medium mixing bowl, combine coconut flour, baking soda, and salt with a whisk. Set aside.
3. In a large stand mixer (you can also do this by hand), mix coconut cream, oil or butter, the 6 eggs, sweetener, and vanilla. Beat until just frothy.
4. Gently mix in the flour mixture and mix on medium speed until well-combined. It is OK if the mixture is a bit lumpy. Stir in strawberries by hand.
5. With a mixing device (you can do this by hand, but it's a workout!), whisk the egg whites until soft peaks form. With a plastic spatula, gently fold in egg whites. Keep gently folding until you can no longer see the whites.
6. Bake both pans in an oven for about 25-30 minutes OR until a toothpick comes out clean.
7. Top with whipped cream of your choosing! I actually used regular, but you can absolutely use coconut whipped cream!



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