Here we share a recipe for a gluten-free shortcrust cake with coconut cream & strawberries. This is a perfect summery cake with delicious ingredients like strawberries, raw honey and coconut. A wonderful gift for birthdays, as breakfast in bed, for fika or as dessert!
Ingredients For the base:
7 cups almond flour
2.5 cups tapioca flour
1.2 cups 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 coconut cream that has been refrigerated overnight
2-3 tbsp honey
For topping:
500g strawberries, cut in halves
Instructions:
Base
Preheat the oven to 200°C.
Mix almond flour, tapioca flour and baking powder in a bowl until completely free from lumps.
Mix in the coconut oil and massage until it forms even crumbs.
Mix almond milk, vanilla and maple syrup or honey in a mixer.
Pour the liquid over the crumbly dough and mix until you have a smooth and soft dough.
Sprinkle some almond flour on a baking sheet with parchment paper and form 10-15 equal-sized balls from the mixture, then flatten them into round cookies on the sheet. They should be about 1 cm thick.
Place in the middle of the oven and bake for 12-15 min. until they are beautifully golden brown. Then take them out and let cool.
The Cream
Put a bowl in the freezer for 10 min before you start.
Take the coconut cream out of the refrigerator and scoop out only the thick cream that often settles on top (leave the coconut water).
Whip the cream in the cold bowl for 2-3 min with an electric whisk until you get the right consistency.
Add honey and whip for another 2 min. Set aside.
Assembly
You can make one or two layers. Start with a cookie at the bottom and add a dollop of coconut cream. Decorate with strawberries. Serve like this or build another layer in the same way as before. Then just enjoy!
