Light and fluffy, this simple strawberry and vanilla cake is perfect for the warm weather. Enjoy it guilt-free, since this recipe contains zero stodgy grains or refined sugar.

Serves: 12

Prep Time: 15 min.

Cook Time: 35 min.

Total time: 50 min.


  • 1/3 cup ghee or coconut oil, melted
  • 1 3/4 cups almond flour
  • 1/4 cup arrowroot starch
  • pinch of sea salt
  • 3 pasture-raised eggs
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon baking soda
  • 1 can coconut cream
  • 1 cup fresh strawberries, sliced


Preheat the oven to 325F and grease a cake pan lightly with coconut oil.

In a large bowl, add almond flour, arrowroot, and sea salt. Mix to combine and set aside.

In a separate bowl, add egg yolks, maple syrup, vanilla, and lemon juice. Beat to combine.

Add egg yolk mixture, flour mixture, and baking soda, and stir to mix until no lumps remain.

In a food mixer, beat egg whites until soft peaks form.

Gently fold in egg whites to the cake batter and transfer into the cake pan.

Bake for 30-35 minutes or until a toothpick comes out clean. When cooked, remove the cake from the oven and set it aside to cool completely.

Meanwhile, whip the coconut cream in your food mixer until fluffy.

Top cooled cake with coconut cream and decorate with fresh strawberries.