Strawberry & Almond Cake
Healthy Kids Love Healthy Treats
This flourless strawberry cake is light and fluffy has the most amazing delicate flavour thanks to the ground almonds.
Ingredients
- 4 free-range eggs
- 2 ½ cups almond flour. sifted
- ¼ cup coconut yoghurt
- 1 cup fresh strawberries, sliced
- â…“ cup almond milk or milk of choice
- ½ cup maple syrup
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ cup butter, melted
- ¼ cup flaked almonds
- 1 pinch of sea salt
Method
- Preheat oven to 180oC (350oF). Grease a cake tin.
- In a large mixing bowl, add the eggs, maple syrup, vanilla, yoghurt, butter and milk whisk until well combined and fluffy.
- Add the almond flour and baking powder and stir until well combined. Pour the batter into the prepared tin and top the cake with the sliced strawberries and sprinkle the slivered almonds.
- Bake for 30 minutes until the centre of the cake has set and a toothpick comes out mostly clean. Leave to cool to room temperature before removing from the cake tin.
- Serves: 10
- Prep time: 25 minutes
- Cook time: 30 minutes
- Freeze: Yes
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Hello, wonderful parents! Fiona Stock here. your guide and friend. I'm a highly respected Paediatric Naturopath and Children’s Nutritionist. I'm known for my expertise as an educator, mentor, and author, with over 25 years of extensive experience. Throughout my career, I've gained a profound understanding of the unique needs involved in supporting children's health conditions.
My knowledge is enriched by specialised training from the American Medical Academy of Paediatric Special Needs (MAPS) and Gut and Psychology Syndrome, under the guidance of Dr. Natasha Campbell-McBride. You can trust my advice, as I adhere to Australian law and hold registration with both the Australian Natural Therapies Association and the Australian Therapeutics Act.
