This sugar-free, gluten-free cake is so moist, sweet and filled with vanilla aroma that it tastes better than the “regular” version. It’s texture and flavor is between a Bunt Cake and a Shortcake…prefect as a birthday cake too! Top it with some whipped vanilla coconut cream and sliced organic strawberries and you have a dessert that can be enjoyed on any occasion. AND it’s so good for you that you can have it for breakfast on a Saturday morning, for a special “after-the-work-day” treat, or as a celebration cake for a special day. 

We also topped it with blueberries, cocoa nibs and sugar-free chocolate syrup and with a sprinkling of toasted coconut and all versions were simply delicious! Love to hear back from you on which ones you tried. 

On a side note, we recently served this at a very large family party to many people who were not sugar-free nor gluten free…nor had any desire to change their eating habits (YET:) and there wasn’t a soul in the room who didn’t love it, ask for the recipe and ask us to make it again. We call that a successful taste test! 

Strawberry Shortcake
Votes: 1
Rating: 5
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    Servings Prep Time
    6 - 9 servings 10 minutes
    Cook Time
    35 - 40 minutes
    Servings Prep Time
    6 - 9 servings 10 minutes
    Cook Time
    35 - 40 minutes
    Strawberry Shortcake
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      6 - 9 servings 10 minutes
      Cook Time
      35 - 40 minutes
      Servings Prep Time
      6 - 9 servings 10 minutes
      Cook Time
      35 - 40 minutes
      Ingredients
      Vanilla Cake
      Whipped Coconut Cream
      Servings: servings
      Units:
      Instructions
      1. Preheat your oven to 325 degrees. Spray the bottom and sides of your 9 x 9 baking pan with coconut oil or avocado oil pan spray. (Note: parchment paper doesn't work so well because the cake is so moist)
      2. If you don't have extra powdered sweetener on hand, place some Erythritol or Xylitol in your blender and whirl on high for a few seconds until soft and fluffy. You can make extra and store it in the original bag or in an airtight jar to use in baking or in your coffee). Save 1 cup (measured after powdered) to add to the recipe. Save some for the whipped coconut cream, too!
      3. In a large mixing bowl stir together the almond flour, coconut flour, sweetener, whey or collagen powder, baking powder, and salt.
      4. In a separate bowl use a hand mixer to blend the eggs, vanilla and almond or coconut milk. Slowly add the melted butter and continue mixing until well blended. If you add the warm butter all at once it can cook your eggs. I find that adding it while mixing makes for a creamier, fluffier cake.
      5. Add the wet ingredients to the dry ingredients and blend again scraping down the sides f the bowl until well blended. Pour this mixture into your prepared cake pan and smooth the top until even in all areas.
      6. Bake in your oven for 35 - 40 minutes checking often near the end of the time. Cake it done when it is evenly browned and is firm in the middle when gently pressed.
      7. Let the cake cool on the counter or in the refrigerator before topping with the whipped coconut cream and sliced strawberries. Cake can be stored covered in the refrigerator for up to a week or frozen for up to a month.
      Whipped Vanilla Coconut Cream
      1. Important note here is that you need to refrigerate your coconut milk overnight or longer to get the coconut cream and coconut water to separate and harden. Then just open the cans, being careful not to shake it too much. Spoon out the thicker coconut cream that has floated to the top. Save the coconut water to add to your drinks or coffee.
      2. Add the powdered sweetener, vanilla and dash of salt and beat on high with a hand mixer until soft peaks form. I have found that every can of coconut milk whips differently - some quickly, others take awhile - but if I stick with it they all whip to a creamy consistency similar to whipped cream. Our favorite, and most consistent brand for whipping is Native Forest Organic Coconut Milk. (If you can locate some grass fed whipped cream you could also use this on your cake.)
      3. You can now use it to top a piece of cake with sliced strawberries. It is also thick enough to use as regular frosting so be as creative as you like because any way you use it it tastes delicious! You can save the extra for up to 3 days in a covered container in your refrigerator.
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