This recipe is for a Paleo Strawberry Shortcake, that is also gluten-free/wheat free, sugar-free and dairy-free/vegan!
Click here if you are wondering, what is “Paleo”?!
As a kid, my half birthday (yes, half birthday!) would be celebrated in the summer with a delicious strawberry shortcake made by my mom. I LOVED this cake, and I still do, but my tastebuds have changed, and I’m always looking for a healthier alternative. This guilt-free strawberry shortcake is the solution. I have tried and tested this recipe numerous times, and it is without fail, super easy to make, and incredibly delicious. It is also kid-approved!
*Allergens: This recipe contains nuts (almonds), coconut, honey, and eggs
Where can I get these ingredients? Check out my online store, powered by SPUD!
For the cake:
6 organic eggs
1 can of coconut milk (not coconut cream)
1/2 cup honey
1 tsp. vanilla extract
1/2 cup coconut flour
1/2 cup almond flour
1/4 tsp. baking soda (gluten-free and aluminum-free)
1/4 tsp cinnamon
1/8 tsp sea salt
Preheat oven to 350 degrees. Beat the eggs with the coconut milk, honey and vanilla extract until smooth. Add the coconut flour, almond flour, baking soda, cinnamon, and salt. Mix until smooth. Grease pan with coconut oil and pour batter into pan. Bake for 60-75 minutes until the cake separate from sides of pan. Cool then remove from pan.
I always check the cake at about 45 minutes to see how things are progressing. Usually it takes about 60-75 minutes to fully cook through. Just insert a butter knife into the loaf and if it comes out clean, then it is ready to come out.
For the whip:
1 can chilled coconut cream (not coconut milk, as you will want the thicker stuff)
1 tsp vanilla
½ tsp cinnamom
Whip together in a mixer. Spread over the shortcake and top with fresh strawberries. Sometimes, I even mix the strawberry slices with a teaspoon of coconut sugar. Enjoy!