If you are looking for the perfect cake recipe to serve at all of your summertime BBQs, cookouts, and family gatherings, then look no further because this is IT! My Paleo Strawberry Sugar Cookie Cake is the ultimate cake for the summer, and is loaded with fresh strawberries, creamy vanilla frosting, and oh, did I mention: it's also paleo-friendly. That's right, this paleo-friendly, grain-free, dairy-free cake is sure to satisfy.
Ingredients
- ¾ Cup Coconut Flour
- ¼ Cup Tapioca Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Sea Salt
- 1 Teaspoon Cinnamon
- 3 Organic Pasture-Raised Eggs
- 1 Large Ripe Banana
- ½ Cup Maple Syrup
- ½ Cup Almond Butter or Cashew Butter
- ⅓ Cup Non-Dairy Milk
- 2 Teaspoons Almond Extract
For the Toppings:
- Simple Mills Vanilla Frosting
- Sliced Strawberries
Instructions
- Preheat oven to 350.
- Line a 9x9 round cake pan or 8x8 baking dish with parchment paper.
- You'll have to oil the inside so the parchment sticks.
- In a medium bowl, combine the dry ingredients and set aside.
- Next, in a blender, add all the wet ingredients, including the banana and eggs, and blend until smooth (about one minute).
- Pour blender contents into the bowl with dry ingredients.
- Stir well and then pour batter into your baking dish
- Bake 22-23 minutes.
- Let cool and then frost with your favorite vanilla frosting and sliced strawberries.
Calories: 255kcal | Carbohydrates: 30g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 483mg | Potassium: 255mg | Fiber: 6g | Sugar: 16g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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