I love fruit.
All fruit… seriously, there isn’t a fruit I don’t like… except maybe cantaloupe.. (nobody likes poor cantaloupe), but if I HAD to pick a favorite… it would be berries.
Yes, I know, “berries” includes a lot of different types, but frankly I just can’t narrow it down to just one berry, I love them all!
I LOVE when berries are in season, and they just taste so fresh and flavorful! I’ll put berries in my breakfast..in or on pancakes, oatmeal… I’ll use them in salads at lunch, or mash them to use as a sauce over fish or chicken at dinner… and of course, I’ll have berries for dessert!
For this delicious little coffee cake, I used the wonderful strawberry.
I made this cake for Mother’s Day a couple weeks ago… you may remember me teasing you with a little pic on the Facebook page!
When my sister asked me to bring a dessert for Mother’s Day, I knew I wanted to use almond flour (as I had recently got some in the batch of goodies sent to me from iHerb.com), and of course, as usual, I wanted to keep the dessert as healthy as possible, made with whole, unrefined ingredients, and still be full of flavor!
I had just bought a big batch strawberries that were just waiting to be thrown into something delicious. So that was that … almond flour and my beloved (straw)berries it would be!
I perused the blogosphere for some inspiration, and I came across this beautiful recipe from an equally beautiful blog – The Roost Blog (**update: unfortunately this blog no longer exists, and I’ve had to delete the link).
A Brown Butter Strawberry Cake with Swiss Meringue Cream. Yum! And… it used almond flour! Bingo!
Unfortunately I am not nearly experienced enough in my baking abilities to make a beautiful layered cake covered in a dreamy looking meringue cream, so I decided to healthify and simplify, and adapted the recipe to make my version!
I decided to omit the meringue cream and keep the cake as one simple layer of yum… and although the “brown butter” sounded delicious, I decided to switch out the butter for a healthier fat option, my dear extra virgin coconut oil!
Almond flour, which makes the base of this cake, is high in protein, low in carbs, and low in natural sugars. So it was a great option for a dessert cake that tastes indulgent but doesn’t spike blood sugar levels at the same time!
Almond flour also contains healthy unsaturated fats which helps to keep the cake very moist!
No dry, chalky cake here!
The Almond Flour Strawberry Cake got a big thumbs up at our Mother’s Day gathering… and it definitely gets an A+ from me in the very-simple, anyone-can-do-it, baking department!
If you have been searching for a grain-free/gluten-free whole foods, summery, berry-filled, delicious cake to wow your family and friends… here it is!
Now, because I only slightly adapted the recipe from the Roost Blog I will send you over there to get the recipe for this delicious cake! See below how to adapt it as I did! (update: I’ve had to delete this link as the blog no longer exists, and neither does the original recipe, sorry!).
*To make it as I did in my version, omit the meringue, and substitute the butter with coconut oil (I used only 2 tablespoons, not 4). The coconut oil should be at room temperature in liquid form, and it is added to the other wet ingredients in the recipe. Skip the first step with the butter all together and just add the coconut oil in place of the “brown butter”. Voila! Cake, cake, cake!
Have a wonderful Monday!
Nutrition in the Kitch
This is such a beautiful cake! I am really interested in the recipe, especially the easy version you’ve made here, but the link does not work anymore. Do you have the recipe anywhere else? Thanks so much.
Shoot 🙁 This is what I’ve heard and I don’t have the recipe because I used hers as a guide for mine! Maybe send her a message??
Darn! Thanks – I appreciate the quick response. 🙂
No problem, sorry I can’t be of more help!