Strawberry Cake

Ingredients

• 170g Strawberry Crystals (~ 6 oz)
• 170g Apple Crystals (~ 6 oz)
• 2.5 cups oat flour
• 1.5 cups cassava flour
• 2 cups kefir
• 1 cup + 4 tablespoons coconut sugar
• 1 tablespoon baking soda
• 2 tablespoons baking powder
• Dash salt
• 1 cup + ½ cups nut mylk
• 1 teaspoon apple cider vinegar
• 2 cups mixed nuts: cashews, almonds, macadamia; soaked*
• 2 oz coconut butter
• 1 lemon, juiced
• 2 teaspoons vanilla extract
• 1 tablespoon coconut oil

Preparation

Cake: 

1. Powder 1 cup coconut sugar. 
2. Mix 2.5 cups oat flour with 1.5 cups cassava flour, powdered sugar and 2 cups of kefir. Ferment overnight. 
3. Next day, mix 1 teaspoon of apple cider vinegar into 1 cup of nut mylk and stir. 
4. Add to fermented batter: 1 tablespoon baking soda, 2 tablespoons baking powder and a dash of salt. Mix well. 
5. Take ½ cup of Apple Crystals and mix with ½ cup of water. Stir together to make applesauce. Add to batter. 
6. Add mylk with apple cider vinegar. Mix everything together. The batter should be pancake-consistency. 
7. Bake 4 separate layers at 320 degrees Fahrenheit for 25 minutes each. 

Cream frosting:

1. To a high-speed blender add: 2 cups-soaked nuts, 4 tablespoons coconut sugar, 2 oz coconut butter, juice of 1 lemon, 2 teaspoons vanilla extract, ½ cup of nut mylk, ½ cup Strawberry Crystals & 1 tablespoon coconut oil. 
2. Blend until smooth. You might have to stop and scrape a few times. 

Put the cake together: cake layer, then cream frosting layer. In the fridge overnight. Decorate with berries! Kid approved!

Tips

* Soak nuts in salt water overnight. Take skins off almonds.

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