Gluten-Free, Dairy-Free, Serves 10
- 1 cup coconut flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp pure vanilla
- 1/4 cup coconut full-fat milk
- 1/2 cup vegan butter
- 1 cup coconut sugar
- 3 large eggs
- 1/4 cup vegan sour cream
- 14 ounce fresh strawberries
Directions:
Preheat the oven to 350 degrees F. Treat a 9-10 inch spring form pan with a non-stick option of choice. Whisk together the flour, baking powder, and salt. Once mixed, set aside. Cream the sugar and butter together for 3-4 minutes. Beat in the eggs, one at a time, and add the vanilla. Stir in the sour cream and milk. Once blended, mix in the dry ingredients and stir until just combined. Don’t over-mix it. Fold in the berries and pour the batter into the pan topping it with sugar. Bake for 40-45 minutes until the center no longer jiggles or a toothpick comes out clean. Cool in the pan for 10-15 minutes before removing to cool on a wire rack completely.