Ingredients:

Strawberry sauce

450g strawberries washed and hulled, keep whole

1 tablespoon honey

Pinch of pink Himalayan salt

Cake (for a one-layer cake)

½ cup coconut flour

3 large eggs

5ml Vanilla essence

½ teaspoon baking soda

½ teaspoon baking powder

½ cup coconut oil

Pinch of salt

1 tablespoon honey

(Optional: replace the honey with brown sugar)

Frosting

250ml cream cheese, at room temperature

2 tablespoons maple syrup or icing sugar

5ml lemon juice

Garnish

Dehydrated strawberry flakes (from Burst Botanicals https://burstbotanicals.store/ )

Method

• Add the chopped strawberries, honey and salt in a saucepan, and over low heat simmer for 20-25 min. Set aside to cool. You should have about 1 ½ cup.
• Cake: Combine the dry ingredients in a bowl and mix. Add the honey, coconut
• Oil, eggs, vanilla and 1 cup of the strawberry sauce.
• Prepare a 20cm cake pan with parchment paper and coconut oil to prevent the cake from sticking to the pan.
• Pour the cake batter in the pan, and bake for 20-25 min until a toothpick comes out clean. Let it cool before icing the cake.
• Frosting: whip the cream cheese, ½ cup of the strawberry sauce, maple syrup and  lemon juice with a whisk or hand blender until smooth. Spread in a thin layer over the cake. (if you want to make a double cake, repeat the process and double the recipe) (For my frosting, I used dehydrated strawberry granules instead of the sauce, and for the garnishing I used strawberry flakes, it makes a less sweet frosting, so I drizzled extra honey over the top.)

Serves 8-10

Marelie Winterbach