Strawberry Coconut Cake Grain-Free, Dairy-Free, Refined Sugar-Free

Grain Free Strawberry Coconut Cake (Dairy-Free, Refined Sugar-Free)

They are everywhere. All over the yard and ledge – the itty bitty wild strawberries, that is.  They offer quite the nostalgic feeling! I remember loving the search for these sweet little niblets. I see the same excitement in my own children as they gather them and offer their harvest with enthusiastic smiles!

Despite our best efforts, we are never quite able to gather more than a quick snack-ful, so off to the farms we go, to gather our year’s supply of big juicy strawberries!

My youngest child’s birthday just so happens to fall in the middle of Vermont’s strawberry season and a real food strawberry cake felt just right for him this year.  This birthday cake is a variation of my Paleo Chocolate Cake With Berry Cashew Cream Frosting.  I absolutely love how adaptable this cake recipe is!  A little switch here and there and the strawberry coconut cake was born!

You can’t go wrong adding real, organic fruit puree into a birthday cake! Strawberries offer enough color and flavor to make the cake fun without any of the artificial additives. I’ve reached a point where I actually prefer the natural tones over the frightening neons I see and even once baked with!

Ingredients

Strawberry Cake Batter

  • 1.5 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup shredded unsweetened coconut
  • 1.5 cups arrowroot powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 6 eggs — room temp
  • 1 tbsp vanilla
  • 1.5 cups real maple syrup
  • 2 cups pureed strawberries
  • 3 9-inch cake pans

Strawberry Coconut Frosting

  • 1 cup pureed strawberry
  • 1 cup coconut butter
  • 3/4 cup real maple syrup

Strawberry Drizzle

  • 1 cup pureed strawberries
  • 1 tbsp water
  • 1 tsp arrowroot
  • 1 tbsp real maple syrup.

Instructions

  1. Cake Batter:  Whisk together all of the dry ingredients.  Stir in the remaining ingredients and let the batter rest while you prepare your pans. Grease and lightly dust your pans with arrowroot powder.
  2. Pour the batter evenly between the 3 pans. Bake at 325° for 25- 30 mins or until a toothpick comes out clean.  Let the cake cool completely before attempting to remove. Luckily, these cakes hold together really well!
  3. Frosting:  Melt the coconut butter by placing the jar in warm water.  Combine all ingredients into a food processor until mixed. Refrigerating for 15-30 mins will allow the frosting  to firm up a bit.
  4. Spread the frosting between the cake layers and pop the entire cake into the refrigerator.
  5. Drizzle: In a small saucepan, combine all of the ingredients and heat until thickened. Allow the mix to cool before drizzling this yumminess all over your piece of cake!

Enjoy!

Grain Free Strawberry Coconut Cake
Enjoy summer’s berry harvest with this densely delicious, grain-free, dairy-free, maple sweetened strawberry coconut cake!
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