Gluten-free & vegan strawberry cake with coconut oil

Here we share a recipe for a gluten-free shortcrust tart with coconut cream & strawberries.

This is a perfect summery cake with wonderful ingredients like strawberries, raw honey, and coconut. A lovely gift for birthdays, breakfast in bed, a coffee break, or dessert!

Ingredients

For the base:
7 dl almond flour
2.5 dl tapioca flour
1.2 dl unsweetened almond milk
2 tsp baking powder
4 tbsp coconut oil
1 tsp vanilla powder
2 tbsp raw honey or maple syrup

For the cream:
1 can of coconut cream that has been chilled overnight
2-3 tbsp honey

For the topping:
500g strawberries, halved

Instructions:

Base

1. Preheat the oven to 200°C.
2. Mix almond flour, tapioca flour, and baking powder in a bowl until completely lump-free.
3. Add the coconut oil and massage until it forms even crumbs.
4. Blend almond milk, vanilla, and maple syrup or honey in a blender.
5. Pour the liquid over the crumbly dough and mix until you have a smooth and soft dough.
6. Sprinkle some almond flour on a baking sheet lined with parchment paper and shape 10-15 evenly sized balls from the dough, then flatten them into round cookies on the sheet. They should be about 1 cm thick.
7. Place in the middle of the oven and bake for 12-15 minutes until beautifully golden brown. Then remove and let cool.

Cream

1. Place a bowl in the freezer for 10 minutes before you start.
2. Take the coconut cream out of the fridge and scoop out only the thick cream that often settles on top (leave the coconut water behind).
3. Whip the cream in the cold bowl for 2-3 minutes with an electric mixer until you get the right consistency.
4. Add honey and whip for another 2 minutes. Set aside.

Cakes

You can make one or two layers. Start with one cookie as the base and add a dollop of coconut cream. Decorate with strawberries. Serve this way or build a second layer the same way as before. Then just enjoy!