Strawberries and Cream Mini Loaf Cakes

Makes 4 mini loaf cakes

 

4 mini (5x3 inch) loaf cake pans

 

Cake:

 

1 1/2 cups  All Purpose Gluten Free Flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup coconut sugar

1/2 cup virgin coconut oil, warmed to liquid

1 cup coconut milk (at room temperature)

1 Tbsp pure vanilla extract

2 Tbsp lemon juice

1 cup sliced strawberries

Glaze:

 

3 Tbsp Raw Guru coconut butter, warmed to liquid

1 Tbsp lemon juice

1 Tbsp maple syrup

2 tsp strawberry powder, freeze-dried strawberries

filtered water as needed

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Lightly grease two mini loaf pans to prevent the cake from sticking.

In a large bowl, whisk together flour, baking soda, sea salt, and sugar.

In a small bowl, whisk together the oil, coconut milk, and vanilla extract until thoroughly blended. Then, whisk into the flour mixture until thoroughly incorporated.

Pour cake batter into the prepared pans and bake for 25 to 30 minutes, or until a tester inserted into the centre comes out clean.

After about an hour, totally cool cakes in pans on a rack. After letting it cool fully, remove the mould.

 

Whisk all the ingredients together to form the glaze; if it's too thick, add a bit more water. You want the glaze to be able to drizzle over the cakes.

After drizzling the cakes with glaze, dig in!

 

My little loaf pans measure 2 1/2 inches tall by 5x3 inches.  If they are smaller, you will get 8 loaves and need to bake them for half as long.