- I used (2) 8″ cake pans, then split the 2 cakes in half to make the cake 4 layers and high. By splitting the cake, this also helps make the cake more level when frosting. This was the most level 4 layer cake I have ever made!
- The dairy’s used in the cake can be changed around. The first one I made I used only sour cream and almond milk (2 cups sour cream and 1/2 cup almond milk) and it turned out great. The second one I made, I used the amounts of dairy specified in the recipe. You can also use part coconut milk.
- This cake can be made dairy free by using coconut oil and a combo of almond milk and coconut milk. It will have a slightly coconut flavor but I think coconut goes well with strawberries!
- Taste your cake batter before baking!! Stevia’s sweetness sometimes cooks out a bit so put a tablespoon of prepared batter in a cupcake liner and microwave (one of the few times I advocate using them) for 20-30 seconds. Taste. This will be sweetness of final cake. Add more sweetener if necessary! Also doing be afraid to taste frosting.
- I use a small amount of coconut sugar to “finish” sweetening this cake. Check out a past blog post that explains why I use real sugar vs. the artificial stuff. Use what sweetener you feel comfortable with. The recipe however is not adapted to use all honey but part honey would be fine. Again, TASTE YOUR BATTER!
- If using Kal Stevia, start with less and taste. You can always add more but you can’t take away. Too much will cause bitterness but the right amount will not.
- The key to the constancy of the frosting is the unflavored gelatin. I used Great Lakes Brand (the kind in the orange container) that does NOT need to be dissolved first. Check out THIS blog post to read about the benefits of Great Lakes Gelatin! This is the only gelatin that I tried. I have no doubts that other kinds would work. If you do use another gelatin that has to be dissolved check out these instructions.
- This cake is HUGE!! The dome of my cake plate would not fit on top of it so I simply covered it with 2 large pieces of plastic wrap! It taste better after 4 hours or over night in the refrigerator.
- If you don’t want to make a cake that serves 20, simply half the recipe! Use one 8″ pan still so the cooking time will remain the same.
- You could also make this recipe into cupcakes. Use large scoop and portion into cupcake liners and bake for 16-20 minutes.
- If the cake is still not sweet enough once you go to eat it, simply serve with additional sliced strawberries.
- The sweetness of the frosting will also depend on the sweetness of your strawberries! If possible, by fresh and buy local!
- For more pink frosting, puree additional strawberries and fold it into the frosting.
Heavenly Strawberry Cake
10 Net Carbs per Serving (including coconut sugar)
1 cup plus 1/4 cup coconut flour (I use Tropical Traditions)
2 tbsp baking powder
1 level tsp plus 1/8th tsp Kal Stevia (to taste)
12 large eggs
1 cup heavy whipping cream
1 cup sour cream
1/2 cup unsweetened almond milk (or dairy of choice)
2 tbsp pure vanilla
10 tbsp unsalted butter, melted (or part butter and part coconut oil)
oven to 350 degrees F. Line (2) 8″ cake pans with parchment paper and set a side. Mix dry ingredients in medium bowl. In separate bowl, beat eggs and mix in remaining wet ingredients. Add wet to dry and whisk until there are no lumps. TASTE BATTER and adjust sweetness if needed. Divide into 2 lined cake pans. Each pan will have approximately 3 cups of batter.
Frosting (will possibly have extra but better than not enough)
3 pints fresh strawberries (frozen should work)
While cake is cooking, prepare frosting. Finely chop strawberries. Be sure you have created some juice to color the frosting.
Refrigerate at least 4 hours before serving. Enjoy!
|If you like this recipe, be sure to check out my Cookbook, available on Amazon!
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