Gluten & Dairy Free Strawberry Shortcake


 Pure happiness! Need  I say anything else?!?

Ingredients for cake:
½ cup organic coconut flour
1 teaspoon aluminum free baking powder
½ teaspoon sea salt
3 organic eggs
¼ cup organic coconut oil, melted
½ teaspoon organic vanilla extract
¼ cup organic 100% maple syrup or raw honey
½ cup organic unsweetened almond milk
1lb organic strawberries

Ingredients for coconut whipped cream:
1 14oz can organic coconut cream or milk, refrigerated for at least 6-8 hours (not light)
2 tablespoons organic 100% maple syrup
¼ teaspoon sea salt
1 teaspoon organic vanilla extract

Directions for cake:
Preheat oven to 350°.  Line a muffin pan with 10 muffins cups and coat with coconut oil or a 9″ round pan with parchment paper.  In a medium bowl, mix together coconut flour, baking powder, and salt.

In a separate bowl, whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add to bowl of dry ingredients and use large spatula or spoon to stir
together until it thickens. Batter will be wet and slightly thick. Fill batter halfway into greased muffin cups and bake shortcake for 18-22 minutes, or until a toothpick inserted comes out clean. When completely cool, top with strawberries slices and coconut whipped cream.

Directions for coconut whipped cream:
Scoop out the cream from the top of the can of coconut cream or milk. You will not need the liquid. Using a mixer, whip cream until light and fluffy, about 5
minutes. Add remaining ingredients and whip until combined.

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