Description
Healthier gluten free and dairy free strawberry shortcake. Made with a coconut flour cake base and refined sugar free!
Ingredients
Scale
For the cake:
- 1/2 cup butter (or sub vegan butter or coconut oil), melted and cooled
- 6 large eggs
- 1/3 cup honey
- 1 tbsp dairy free milk of choice
- 2 tsp vanilla extract
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp sea salt
For the strawberries:
- 1 lb strawberries, sliced
- 1/4 cup monk fruit powdered sugar*
Dairy free cool whip for topping, I like this one.
Instructions
- Preheat oven to 350°F and line an 8×8 square baking dish with parchment paper.
- In a large bow, whisk together the butter or coconut oil, eggs, honey, milk, and vanilla until smooth. Pour in the coconut flour, baking powder, and sea salt. Use a whisk to combine, getting as many lumps out as possible (a few lumps are ok; batter will be wet!)
- Pour the batter into the prepared baking dish. Bake for 20-22 minutes, until a toothpick comes out clean.
- While cake is baking, prepare the strawberries. Mix the sliced berries with the powdered monk fruit in a bowl. Set in the fridge for at least 30 minutes while juices release.
- Allow cake to cool completely before slicing and serving with prepared strawberries and cool whip. Store leftover cake on the counter in an airtight container for up t 3 days; don’t add cool whip until ready to serve!
Notes
*You can sub regular powdered sugar, but you may need another 1 or 2 tbsp for the same sweetness.