This cake is super moist and delicious. It’s got a bit more sugar than most of the “paleo” baked goods we make, but it worth it! I used some strawberry preserves that I bought in a weak moment at Ridgmar Farmers Market, but since we don’t eat toast I haven’t been able to use it. However, being determined not to waste a good local product, I decided to try it in a cake. The ingredient list is pretty simple, though, which is a prerequisite for anything we buy. If you want a strawberry cake to be bright pink, you will be disappointed as there is no food coloring in this recipe.
Purée the following:
1 large banana
10 to 12 tablespoons strawberry jam to taste, depending on how sweet you like it
Two tablespoons almond butter
Place the puréed mix into a large bowl for mixing. Add:
1/2 cup melted butter or coconut oil
1 tsp vanilla
In a separate bowl, mix:
3/4 c coconut flour
1 tsp. baking soda
1/4 tsp salt
1/4 c almond meal
Slowly add the dry mixture to the wet ingredients. Taste it and see if you like the sweetness. If not, ad more jam or a bit of local honey.
Grease a bunt pan or an 8×8 square generously with butter or coconut oil. Add roughly two to three cups chopped strawberries. Pour batter on top. Bake for thirty to thirty five minutes at 350 degrees or until a fork comes out clean.
After removing it from the oven, let cool for at least twenty minutes. If you used a bundt pan, place a plate on top and flip it over to reveal the strawberries on top. Enjoy!