Just in time for the Fourth of July!
- 3 cups almond flour
- 1/4 cup coconut flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup melted butter or coconut oil
- 1/2 cup honey
- 1/2 tsp. vanilla extract
- 6 eggs
Whipped Cream/Coconut Cream:
- 2 cups heavy cream or the thick cream scraped from the top of a chilled can of coconut milk (you will probably need about 4 cans worth to get 2 cups of cream)
- 2-4 tbs. honey
- 1 tsp. vanilla extract
- 2-3 cups fresh, sliced strawberries
- 2-3 cups fresh blueberries
Preheat the oven to 350F. Grease a 7″ or 8″ cake pan and line the bottom of the pan with a circle of parchment paper. It should look like this (only you don’t need parchment paper around the sides):
In a medium bowl, combine the dry ingredients for the cake (the first four ingredients). Add the rest of the ingredients and mix thoroughly. Pour the batter into the prepared cake pan and bake for 20-30 minutes. It should be firm and slightly golden (not dark brown like in the picture…I kinda burnt mine 🙁 ). Flip out onto a cooling rack and cool completely.
Once cool, slice the cake in half horizontally – that way you have two layers. Try to keep the layers as equal as possible, but don’t worry if they aren’t perfect. Mine weren’t 😉 . You can fix the lopsided-ness later when you add the whipped cream and berries.
Combine the ingredients for the whipped cream in a bowl and whip/beat until stiff peaks form. You can use a wire whisk or a mixer. I typically use a hand mixer with regular beater attachments.
Spread half the whipped cream onto the bottom layer of the cake. Next layer on half the blueberries, then half the strawberry slices*. If you cut your cake unevenly, you can even it out by placing more berries on the lower sides and less on the higher sides.
Place the next layer of cake on top of everything. Spread on the rest of the whipped cream, then add the rest of the blueberries, then the rest of the strawberries*. Refrigerate or serve immediately.
*Making sure you layer on the blueberries before the strawberries is important. That way, the blueberries get sort of “anchored” in the whipped cream so they don’t roll off the cake.
I had actually made this for my sister’s eighth birthday. Everyone loved it!