Strawberry Almond Flour Cake

By kelsa94

Ingredients

• 4 4 4 large eggs, separated
• 1/2 1/2 2 cup + 2 tablespoons sugar, divided
• 1 1 1 teaspoon vanilla extract
• 1 1/4 1 1/4 1/4 cups almond flour
• 1 1 1 tablespoon coconut flour*
• 1 1 1 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon salt
• 1 1/2 to 2 1 1/2 to 2 2 cups sliced strawberries, for topping
• 1 1/4 1 tablespoon coconut flour with 1/4 cup almond flour, if desired.
• 4 4 4 large eggs, separated
• 4 3/8 4 3/8 3/8 ounces sugar, divided
• 1 1 1 teaspoon vanilla extract
• 4 1/4 4 1/4 1/4 ounces almond flour
• 1 1 1 tablespoon coconut flour*
• 1 1 1 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon salt
• 8 3/4 8 3/4 to 11 3/4 11 3/4 ounces sliced strawberries, for topping
• 1 1/4 1 tablespoon coconut flour with 1/4 cup almond flour, if desired.
• 4 4 4 large eggs, separated
• 124 124g 124g sugar, divided
• 1 1 1 teaspoon vanilla extract
• 120 120g 120g almond flour
• 1 1 1 tablespoon coconut flour*
• 1 1 1 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon salt
• 248 248g to 333g 333g sliced strawberries, for topping
• 1 1/4 1 tablespoon coconut flour with 1/4 cup almond flour, if desired.

Details

Servings 8
Preparation time 20mins
Cooking time 55mins
Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 350°F. Lightly grease an 8" round pan with butter (dairy-free if desired) or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.

In a large mixing bowl, beat together the egg yolks, 1/4 cup of the sugar, and the vanilla until smooth.

Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup sugar. Set aside.

Whisk together the dry ingredients — flours, baking powder and salt — and add to the egg yolks. Stir together to form a thick dough.

Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.

Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.

Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.

Yield: 8 to 12 servings.


Yes, you can replace the coconut flour with 1/4 cup almond flour — that's right, 1/4 cup replaces 1 tablespoon, due to coconut flour's super absorbability.