Birthday birthday birthday!!
I absolutely love my birthday.
For the last, oh, 7 years, I have made my own birthday cake. It has kind of become a tradition.
My birthday was last week (March 30) and for it I made a beautiful strawberry cake with coconut frosting. This cake was dairy free, gluten free and refined sugar free. Everyone I served it to, LOVED it! The cake tasted like strawberry shortcake drenched in strawberry goodness. Very moist, and very full of strawberries. This cake used almost 4 pints of strawberries… so get ready for some intense strawberry-ness.
I wasn’t kidding when I said this cake has four pints of strawberries in it. Feel free to use fresh or frozen. You will need to thaw the frozen for the inside and the cake part. I also used several cans of full fat coconut milk. As far as I am concerned, the Thai Kitchen Coconut Milk brand is the only kind that separates You need the fat to separate to the top to make the whipped icing. To do this, just place the can in the fridge for 24 – 48 hours. Do not shake it! Open the can and spoon the top layer of the coconut fat out for the recipe.
Four Pint Strawberry Shortcake
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 cup brown rice flour
- 1 tsp baking soda
- 1/3 cup oil
- 1/4 cup honey
- 1 cup full fat coconut milk (the stuff from the can)
- 1 1/4 cup cashew milk (or other nut milk)
- 3 eggs
- 1 cup pureed strawberries
- 1 cup chopped strawberries
- 2 9″ cake pan, greased with coconut oil
- Pre-heat oven to 350 degrees
- In a medium sized bowl, mix together the almond flour, coconut flour, brown rice flour and baking soda. If your flour is caking together, sift it so you no longer have the big chunks.
- In a separate bowl, whisk together the oil, honey, coconut milk, nut milk, eggs, and pureed strawberries. This may look like a lot of wet ingredients, but gluten free flours are extremely dry and need a lot of moisture. Add your wet to the dry. If the batter still looks dry, try adding more coconut or nut milk a tablespoon at a time.
- Fold in the chopped strawberries.
- Pour evenly into two oiled cake pans.
- Bake for 30 – 40 minutes. Until the cake starts to pull from the sides and the top springs back when you lightly press on it.
- 4 – 6 cans coconut milk, fat separated in fridge (see note right below the first picture)
- 1/4 – 1/2 cup honey
- 2 tsp powdered ginger
- pinch of salt
- Open the cans of coconut milk and scoop the top layer of fat from the cans and place it in a large bowl. Be very careful not to shake them. You will know you have gotten it all out when you break through to the liquid part.
- Beat in the honey, ginger and salt. Taste for sweetness.
Strawberry-Date Jam (topping)
- 7 – 8 dates, pits removed and soaked in hot water for 20 min
- Date soaking water
- 1 pint strawberries
- In a medium saucepan over medium heat, combine the dates, strawberries and about 1/2 cup of the reserved date soaking liquid.
- Bring to a boil, then simmer for about 20 minutes. The dates and the strawberries will break down to a thick jam.
- Remove from heat and let cool before putting on the cake
I chopped some fresh strawberries and place them in the middle of the two cakes with a generous amount of frosting. Then on top, I used more frosting and finished it with the strawberry jam. Very yummy!