Looking for a healthy alternative for a birthday or special occasion cake? Look no further than this yummy gluten free cake, made from beautiful wholefood ingredients!
Preheat oven to 180 degrees Celsius.
Line three shallow cake tins with baking paper.
In a bowl, combine the stewed apple, coconut yoghurt, almond milk, rapadura sugar and eggs. Whisk until light and fluffy.
Add the baking soda and sift in the almond meal and coconut flour. Add the sliced strawberries. Mix well.
Transfer an even amount of mixture between the three cake tins (if you don't have three tins, bake separately).
Bake for 35 minutes or when tested with a skewer, and it comes out clean. Set aside to cool.
Place the coconut cream, vanilla, rapadura sugar and cinnamon in a food processor or Thermomix. Blitz until well combined.
Transfer the mixture into a bowl and place in the fridge for approximately 2 hours, occasionally stirring until the mixture thickens.
Place one layer of cake on a cake stand/plate.
Spread some of the coconut yoghurt on top and add the sliced strawberries.
Add another layer of cake and another layer of coconut yoghurt and strawberries.
Add the final layer of cake.
Ice the top of the cake as well as the edges.
Top with sliced strawberries and crushed cacao buttons.
Enjoy!
16 servings
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