Berry Shortcake

Preparation Time: 10 mins
Cooking Time: 40 mins
Category: Cakes & Desserts
Tags: Cakes & Desserts, Gluten Free

Description

Grain free, Dairy free shortcake http://susanjoyfultable.com/recipes/muffins-cakes-slices/strawberry-shortcake

Ingredients

  • 1 1/2 cups almond meal/flour
  • 2 Tbsp coconut flour
  • 1 Tbsp arrowroot flour
  • 1 1/2 tsp baking powder (gluten free)
  • 1/4 tsp fine sea salt
  • 2 Lge egg(s)
  • 1/4 cup canned coconut milk
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup, 100%
  • 1 tsp vanilla extract (organic)
  • 1 sml punnet strawberries, cut in half length ways, Raspberries or Blueberries, fresh or frozen.

Method

  • Step 1Preheat oven to 170c (fan-forced). Line the base of a 20cm spring form cake tin. Place your sheet of baking paper over the base and clip closed the sides, have 2 - 3cm hanging out (this will make it easier to remove the cake when placing on a serving plate). Grease the side and paper with coconut oil.
  • Step 2Add the almond meal, coconut flour, arrowroot, baking powder and salt to a food processor Process to for approximately 10 seconds to aerate the flours.
  • Step 3Add the eggs, coconut milk, coconut oil, maple syrup and vanilla. Process for 12 - 15 seconds to combine the mixture.
  • Step 4Transfer the batter to the prepared cake tin and use a spatula to smooth over the surface (the coconut flour absorbs the moisture quickly, so spread without delay). Place the cut strawberries around the outside circle of the cake, with the cut side facing upward (I place them in alternate directions to fit more strawberries in). Then add another row and a couple more to fill the centre. Press them firmly into the batter only leaving the cut surface showing (extra large strawberries can be cut into thirds).
  • Step 5Bake for 40 minutes or until the top is golden and firm to the touch. Allow to cool in the tin for 15 minutes, then run a soft spatula around the inside of the tin before removing the spring sides. Finish cooling, then gently slide the cake off the baking paper onto a serving plate.
  • Step 6To serve, cut into wedges and add a dollop of vanilla coconut yoghurt or dairy-free cream, plus extra fresh strawberries on the side.
  • Step 7Store any leftovers covered in the fridge.
RecipeID147
Views (per week)124
Views497

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