2 c cassava flour
1.5 c almond flour
1/4 c coconut flour
1 cup coconut sugar
1 t baking soda
2 t cream of tartar (or 2 t lemon juice)
1 t salt
1 1/2 c unsalted butter room temp
1 cup honey
3 eggs room temp
2 egg whites room temp
1 T vanilla
1 cup almond milk room temp
1 batch of my Paleo Coconut Cream Frosting
1 lb container of strawberries
1 pint container of blueberries
- Preheat your oven to 325.
- Using the whisk attachment of your mixer, mix the flours, coconut sugar, baking soda, cream of tartar, and salt together in a large bowl, then set aside.
- Using the paddle attachment of your mixer, beat the butter and honey together on high speed for 3 minutes, scraping down the sides with a spatula as needed.
- On medium-high speed, add each egg one at a time, beating well after each. Next beat in egg whites and vanilla extract.
- Decrease the mixer speed to low, then alternate adding the dry ingredients and the almond milk. I used my 1 cup measuring cup to add the dry ingredients. You do NOT want to overmix- just mix each addition until combined. The batter will be airy and thick.
- Bake for about 40 minutes or until the cakes are baked through. To test if your cake is done, insert a toothpick or butter knife into the center of the cake. If it comes out clean, it is done.
- If you are completing this flag cake, first let it cool in the pan, then move it to the refrigerator until it is completely cool. You cannot frost this cake until it is cool, or the frosting will melt and be a mess!
- Make a batch of this use paleo coconut cream frosting. Frost the cool cake, then add blueberries and strawberries sliced in half like the picture shows. I used a metal star cookie cutter like this one to make the star shape and filled in blueberries around it! My initial plan was to remove the cookie cutter, but I loved how it looked with it in. Just remove it before you cut the cake, obviously! Enjoy!