A delicious (and healthier) strawberry cake that's a lot easier to make than you'd think! I topped it with a delicious pink frosting (the gorgeous color comes from a little bit of beet!), sliced strawberries and some crumbled freeze dried raspberries

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This is the perfect cake for a birthday, valentines day or just to make for yourself

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Cake Ingredients:

3 eggs

6 tbsp melted butter (melted coconut oil for paleo)

6 tbsp maple syrup

1 tsp vanilla extract

3 tbsp lemon juice

¼ cup unsweetened coconut milk

½ tsp baking soda

2 cups almond flour

1 cup tapioca flour

1 ½ tsp baking powder

½ tsp salt

1 cup diced fresh strawberries

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Directions:

Preheat oven to 350 degrees and line a 9x9 dish with parchment paper

Mix the eggs, butter, maple syrup, vanilla extract, lemon juice and coconut milk in a large mixing bowl. Mix in the baking soda and let it sit for 2 minutes

While it rests, mix the dry ingredients in a separate bowl (almond flour, tapioca flour, baking powder and salt)

Slowly incorporate the dry ingredients into the wet ingredients by adding 1/3 at a time and mixing well. Once fully combined, fold in the diced strawberries. Transfer batter to the prepared dish and bake for about 30 minutes, or until the top is golden brown and inserted toothpick comes out clean

Remove from the oven and let cool for about 2 hours before frosting

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Frosting ingredients:

1 cup cashews soaked and drained  

3 tbsp coconut cream

2 tbsps lemon juice 

3 tbsps raw honey

1 tsp vanilla extract 

1 tbsp coconut oil 

1/4 of a cooked beet (or more for color)

Directions:

Add all ingredients to a blender and blend on high until smooth and creamy. Spread on top of cooled cake in an even layer then top with sliced strawberries and crushed freeze dried raspberries

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