Grain-Free Strawberry Snacking Cake
Servings: 12 Squares
Ingredients
- 2 cups freeze dried strawberries divided, plus more for decorating
For the Cake:
- 3 large eggs room temperature
- ½ cup avocado oil OR melted and cooled coconut oil
- ½ cup honey
- 1 tsp vanilla extract
- 3 tbsp freshly squeezed lemon juice room temperature
- ¼ cup unsweetened almond milk room temperature
- ½ tsp baking soda
- 2 cups superfine almond flour
- 1 cup tapioca flour
- 1 ½ tsp baking powder
- ½ tsp Kosher salt
For the Icing:
- 4 oz. dairy-free cream cheese room temperature
- 2 tbsp unsalted butter or vegan butter room temperature
- 1 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 2 cups powdered sugar see note for swaps
- Pinch of salt
Instructions
- Preheat oven to 350. Line a 9x9 square baking pan with a parchment sling for easy removal. Set aside.
- In a blender or food processor, add in the freeze-dried strawberries. Blitz until the strawberries have become a bright pink powder. Transfer to a bowl and set aside. *NOTE: You will use most of it for the cake, and the remainder will be used in the icing!
Make the Cake:
- In a large mixing bowl, or a stand mixer fitted with the whisk attachment, add the eggs. Beat on medium high for 3-4 minutes until they are pale yellow and fluffy. Mix in the avocado oil, honey, vanilla extract, lemon juice, and almond milk. Beat to combine until the honey is well-distributed. Stir in the baking soda and allow the mixture to sit for about 2 minutes.
- In a medium mixing bowl, whisk together the almond flour, tapioca flour, baking powder, salt, and ¾ of the powdered strawberries. Working in increments, slowly add the dry ingredients to the wet ingredients, scraping the sides down with each addition. Mix for 1-2 minutes until everything is well combined. Pour the batter into the prepared baking pan and transfer to the oven. Bake until the top is golden brown and when pricked with a cake tester it comes out clean, about 25-35 minutes depending on yor oven. If the top starts to get overly browned, place a sheet of foil over the top.
- Remove from the oven and use the parchment sling to carefully transfer the cake to a wire rack until completely cooled. Once cooled, carefully flip over so that the bottom of the cake is now the top. This helps with smoother icing.
Make the Frosting:
- Meanwhile, make your icing. In a large mixing bowl, or in a stand mixer add the dairy-free cream cheese, butter, almond milk, and vanilla. Beat on medium for 2-3 minutes until light and fluffy. Add in the remaining strawberry powder, powdered sugar, and a pinch of salt. Beat on high for 2-3 minutes until combined. It should be pink and thick. Transfer the icing to the fridge until your cake is completely cooled.
- To finish, smooth a generous amount of icing and smooth out with an offset spatula evenly across the cake. Once you’ve iced the cake, crush up a few more freeze-dried berries and sprinkle atop the cake. Cut into 12 squares and enjoy!
Notes
STORING TIPS: This cake is best eaten day of, but can be kept in an airtight container on the counter for 2-3 days.
SUGAR NOTE: There are versions of paleo powdered sugars if you want to cut down the sugar content. Whole Foods sells a monk fruit version which is a 1:1 swap, but I do think it is a bit sweeter. If using, start with 1 ½ cups of the powdered sugar when you initially make the icing, taste, and go from there.