Almond Flour Cake - Fufu's Kitchen

Hi everyone! Happy Sunday 🙂

So, today is my 26th birthday and of course I had to make my own cake! Not only is is gluten free, dairy free, low on sugar but it is so light and delicious. That is exactly how I like my desserts. I love strawberries and citrus flavors so it was a no brainer for me to include both into my cake. Coconut cream is also a very good alternative to whipped cream for dairy free desserts. As for the aesthetics of the cake, I’ve always felt the more simple the cake; the more elegant it is. So, I was aiming for a rustic naked berry cake and I think I hit the mark. I love that I am sharing with you a cake I made for my birthday that you can make for any of your future occasions especially if you have dietary restrictions like myself. If you like a light cake; then this would be perfect for you too.

Serving size: 2 layer 8”round cake with 1 layer filling. Serves about 10 people

Time: about 2 hours to make, fill and decorate

Ingredients

4 cups almond flour

6 eggs, room temperature

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tbsp ground cinnamon

1 1/2 cups of sugar free syrup (*can use regular maple syrup or honey as well)

1/2 cup melted coconut oil

2 tsp vanilla flavor

3 tbsp fresh orange juice

2 tbsp orange zest

For the filling and topping:

16 oz package of strawberries (1 lb)

2 cans of coconut milk refrigerated overnight

4 tbsp sugar free syrup or regular maple syrup

2 tbsp orange zest

1 tbsp fresh orange juice

1 tsp ground cinnamon

1/2 tsp vanilla flavor

Instructions

Preheat oven to 325 F.
Grease two 8 inch pans with non stick spray very well.
In one bowl, add the flour, cinnamon, salt, baking powder, and baking soda.
In another bowl, beat the eggs lightly and add the vanilla, orange juice & zest along with the coconut oil and syrup. Pour this wet mixture into the dry one and mix. There may be some lumps but that is okay.
Divide the batter between the two pans. Place in the oven to bake for 40 minutes. Place a toothpick in the center of the cake if clear when taken out then cake is baked through.
Allow cakes to cool for 10-15 minutes before taking out of the pan. I like to use spring form pans because they are overall easier to work with. I will link a set below. With a toothpick or fork make little holes (not too deep) into the cake and squeeze some fresh orange juice into the pores.
While cake is cooling, make the filling and topping. Into a chilled bowl, scoop the thick creamy part of the coconut milk that should have risen to the top of the can after cooling the coconut milk overnight. Add it to a bowl along with the vanilla,orange zest and juice, syrup and cinnamon.
Mix with a chilled rubber spatula till smooth and creamy. Place in the freezer for 5 minutes.
Slice a cup of fresh strawberries.
By now, cakes should be completely cooled. Once completely cooled, add some of the coconut cream on top of the first layer and spread out with a spatula. Add your sliced strawberries. *Optional: sprinkle some toasted coconut as well.
Add the other layer of cake on top. Then ice it with the rest of the coconut cream with a spatula. Top off with fresh strawberries and orange zest.

Bon Appetit!

Spring form pan set:[WooZoneProducts asin=”B01FSKDYHW”][/WooZoneProducts]