Strawberry Vanilla Almond Cream Layer Cake

• Vegetarian
• Gluten free

• Produce

  • 1/2 Lemon, Juice of
  • 1 Strawberries, fresh

• Refrigerated

  • 1 cup Almond milk
  • 5 Eggs

• Canned Goods

  • 1/4 cup Almond or coconut milk

• Condiments

  • 1 cup Honey
  • 1 jar Strawberry preserves

• Baking & Spices

  • 1 tsp Almond extract
  • 2 3/4 cups Almond flour
  • 1 tsp Baking powder
  • 4 tbsp Coconut flour
  • 1/4 tsp Cream of tartar
  • 1/2 tsp Sea salt
  • 1 pinch Sea salt
  • 2 tbsp Tapioca starch
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Cashews

• Dairy

  • 1 cup Coconut yogurt

Found on thekitchenmccabe.com

Description

Ingredients

• 2¾ cups Almond Flour
• 2 tablespoons Tapioca Starch
• 4 tablespoons Coconut Flour
• ½ teaspoon Sea Salt
• ¼ teaspoons Cream of Tartar
• 1 teaspoon Baking Powder
• 5 Eggs
• ¾ cup Honey
• 1½ teaspoons Vanilla
• 1 teaspoons Almond Extract
• 1 cup Almond Milk
• ¾ cup Coconut Oil, Melted
• 1 cup Coconut Yogurt (or plain whole milk yogurt, if not dairy free)
• 1 jar Strawberry Preserves (no sugar added)
• Fresh Strawberries, to garnish
• FROSTING:
• 1½ cups Cashews, soaked overnight
• ¼ cup Almond or coconut milk
• 1 teaspoon Vanilla
• pinch Sea Salt
• ¼ cup Honey
• Juice of ½ Lemon

Directions

• Preheat the oven to 350 degrees. Grease two 6 cake pans and line the bottoms with parchment paper circles.
• In a mixing bowl, whisk together the almond flour, tapioca starch, coconut flour, salt, cream of tartar, and baking powder. Set aside.
• In another mixing bowl, beat together the eggs, honey, vanilla, almond extract, almond milk, coconut oil, and yogurt together until smooth and well combined. Add the dry ingredients to the bowl of wet ingredients and whisk together until just smooth and lump-free.
• Divide the batter between the two prepared cake pans and bake in the preheated oven 40-45 minutes. Test for doneness by inserting a toothpick into the center of the cakes. Remove from oven when toothpick comes out clean. Let cool in pans for 10 minutes. Remove layers from pans and refrigerate until fully cooled.
• FOR THE FROSTING:
• Drain the cashews and placed them in a high speed blender along with the almond milk, vanilla, salt, honey, and lemon juice. Process for several minutes, scraping down the sides as needed, until very smooth. Scoop into an airtight container and refrigerate.
• TO ASSEMBLE:
• When the cake layers have cooled, cut each layer in half horizontally so that you have four layers of cake. Place one layer of cake on a cake stand and spread strawberry jam across it in an even layer. Set another cake layer on top of the jam and top that layer with jam as well. Place another layer of cake on top of that jam layer and spread with jam again. Place the last layer of cake on top of that layer of jam.
• Frost the cake with the chilled frosting. There should be just enough frosting to give the cake somewhat of a naked cake look. It wont be entirely covered in frosting, it should have just enough to patch it together leaving it with a rustic look.
• Top the cake with sliced strawberries.
• Keep in the refrigerator.
• While cakes are cooling, make the frosting: