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Paleo Strawberry Cake with Strawberry Buttercream Frosting

Paleo Strawberry Cake with Strawberry Buttercream Frosting

Isn’t this Paleo Strawberry Cake with Strawberry Buttercream dreamy?! It also tastes pretty freaking good—so good you wouldn’t know it’s grain-free, dairy-free, and refined sugar-free—and today I’m giving you the full recipe so you can make this moist (sorry y’all I had to say it), fresh, delicious beaut too. What’s my secret ingredient? Fresh strawberry compote and Culina’s Strawberry Rose Coconut Yogurt. Total game changer. 


Paleo Strawberry Cake with Strawberry Buttercream Frosting

Total time: 1 hour 30 minutes 


For the strawberry cake batter: 

  • 2 cups almond flour (sifted)

  • 1 cup tapioca flour (sifted)

  • 2 tsps baking powder

  • 1/2 tsp baking soda

  • 1 tsp fine sea salt

  • 3/4 cup ghee, refrigerated for 30 minutes (you want the ghee to resemble butter at room temperature, but not melted)

  • 1 3/4 cup coconut sugar

  • 5 large egg whites, room temperature

  • 1 jar Strawberry Rose Culina yogurt

  • 1 tablespoon vanilla extract

  • 1/2 cup cashew milk (I used my favorite, Malk)

  • 1/2 cup reduced strawberry puree (strained)

For the Strawberry Puree: 

  • 1 1/2 cups strawberries (washed and chopped)

  • 1 1/2 tablespoons raw honey

  • 4 1/2 tablespoons water

  • Strainer

For the Strawberry Buttercream Frosting: 

  • 2 cups grass-fed butter (Vital Farms), softened at room temp

  • 3-5 tablespoons cashew milk

  • 1.5 tsp vanilla extract

  • 4 cups sugar free powdered sugar or (make your own at home with 3 cups maple sugar and 6 tablespoons tapioca flour—combine and pulse in a coffee grinder until powdered)

  • 1/4 cup strawberry puree

  • 1/4 tsp fine sea salt


For the Strawberry Puree: 

  1. Place the chopped strawberries in a medium sized sauce pan, along with the honey and water. Heat over medium-high heat and continuously stir with a spatula until the strawberries begin to soften.

  2. When the strawberries are soft, mash them with a potato masher or a fork. Reduce the heat to medium.

  3. Allow the puree to thicken by simmering for 5-10 minutes.

  4. Remove from heat and allow to cool completely before straining out the flesh. Set the puree aside.

For the strawberry cake batter: 

  1. Preheat the oven to 350 degrees F. Lightly grease 4 6-inch cake pans or 2 9-inch cake pans with coconut oil.

  2. Add the almond flour, tapioca flour, baking powder, baking soda, and sea salt in a medium sized mixing bowl, whisk to combine.

  3. Using a handheld or stand mixer with the whisk attachment, beat the ghee and coconut sugar together on high speed until smooth and creamy (about 2 minutes).

  4. Now add the egg whites and beat on high until smooth and combined, about another two minutes. (Be sure to scrape down the sides)

  5. Beat in the Culina yogurt and vanilla extract on medium-high speed.

  6. With the mixer on low, slowly add in the dry ingredients until JUST combined. Now add in the cashew milk and mix on low until JUST combined as well. (It is important to not over-mix the batter so your cakes will rise.)

  7. Using a hand held whisk, whisk in the strawberry puree until smooth and combined. The batter should be thick. Add a few drops of pink food coloring for a deeper pink/red hue.

  8. Pour and evenly divide the batter amongst the cake pans. For 6 inch pans, bake for 25-35 minutes, or until a toothpick comes out with crumbs (it should not be raw batter) from the center. For 9 inch pans, bake for 24-27 minutes. *This is a very moist cake

  9. Allow cakes to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely before frosting.

For the Strawberry Buttercream: 

  1. Using a hand held or stand mixer with the paddle attachment, beat the butter over low speed for 3 seconds, increasing the speed to high for 2 minutes. Butter should be light and creamy.

  2. Add in the strawberry puree, vanilla extract, and fine sea salt. Mix over high speed until well incorporated.

  3. Now add in 1 cup of powdered sugar at a time, adding 1/2 tablespoons of the cashew milk between each cup of powdered sugar. (Use the cashew milk to reach desired consistency, you may not use all of the recommended amount in ingredient list)

  4. Once the cakes have cooled, frost and decorate! Enjoy!


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