Ingredients
Directions:
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Preheat your oven to 350°F. Line a baking sheet or cake pan with parchment paper and lightly grease with non-stick spray.
- In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and salt.
- In a separate bowl, combine egg yolks, coconut sugar, almond milk, coconut oil, and vanilla. Mix until smooth.
- Add the wet mixture to the dry ingredients and stir to combine.
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In a clean mixing bowl, beat the egg whites with cream of tartar until stiff peaks form (using a hand or stand mixer).
- Gently fold the whipped egg whites into the batter until just combined.
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Pour the batter into the prepared pan and smooth out the top.
- Bake for 25–27 minutes, or until a toothpick comes out clean. Let cool completely before topping.
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Open the chilled coconut cream cans upside down. Pour out the liquid and scoop the thick cream into a mixing bowl. Beat with a whisk attachment for 1–2 minutes until fluffy. Add powdered sugar and mix until combined.
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Spread the whipped coconut cream over the cooled cake. Top with sliced strawberries. Garnish with edible flowers and mint if desired.