Strawberry Almond Layer Cake

Makes 1 6 inch 4 layer cake

 

2 6-inch cake pans

 

Cake:

1 3/4 cups All Purpose Gluten Free Flour

1 tsp baking soda

1/2 tsp sea salt

1 cup coconut sugar

1/4 cup virgin coconut oil, warmed to liquid

1/4 cup almond oil

1/2 cup almond milk

1/2 cup pureed strawberries

1 Tbsp pure vanilla extract

1 tsp almond extract

2 Tbsp cider vinegar

 

Frosting:

4 cups young coconut meat

2 cups chopped raw red beet

2 cups fresh strawberries

3/4 cup raw coconut nectar, maple syrup or agave nectar

1/2  tsp sea salt

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract

3/4 cup coconut butter, warmed to liquid

1/4 cup raw cacao butter, warmed to liquid

around 25 to 30 minutes. The cake takes approximately an hour to cool fully in a pan on a rack. To release the pan, cut along the sides. Remove the parchment paper and place the cake onto a dish. Allow to cool fully, then transfer to the refrigerator to get extra smooth.  Adjust the oven rack to the middle position and preheat to 375 degrees. Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. To prevent the cake from sticking, lightly grease the pan's edges and the parchment paper. Then, line the pan's bottom with a sheet of parchment that fits the pan well.

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

In a separate dish, thoroughly mix the oils, almond milk, berry puree, vanilla extract, and almond extract. Then, stir into the flour mixture until well combined. Add the cider vinegar and whisk until bubbles appear.

Pour the cake mixture into the prepared pan and bake for 25 to 30 minutes, or until a tester inserted into the middle comes out clean. around 25 to 30 minutes. The cake takes approximately an hour to cool fully in a pan on the rack. To release the pan, cut along the sides. Remove the parchment paper and place the cake onto a dish. Allow to cool fully, then transfer to the refrigerator to get extra smooth minutes.

After approximately an hour, fully cool the cakes in a pan on the rack. To loosen, cut along the pan's sides. Place the cakes onto a dish and remove the parchment paper. Allow it to cool fully, then transfer it to the refrigerator to get extremely cold, which will facilitate slicing After the cakes are cold, cut them in half horizontally to create four layers In the meantime, create the frosting by combining all the ingredients in a high-speed blender or food processor, excluding the cacao and coconut butter, and processing until smooth.  Add the cacao and coconut butter and process for a further minute while the motor is running.  Once the frosting has the consistency of whipped cream, transfer it to a bowl and refrigerate.

When prepared to ice, lay one cake in the around 25 to 30 minutes. The cake takes approximately an hour to cool fully in a pan on the rack. To release the pan, cut along the sides. Remove the parchment paper and place the cake onto a dish. Allow to cool fully, then transfer to the refrigerator to get extra smooth. Arrange in a layer on a dish. Cover the first layer with a layer of icing about 1/2 inch thick, and then cover the second layer.  Once again, frost the cake layer, followed by another, and yet another, before finishing with frosting. Cover the cake with icing and run it down the edges.  Any leftover frosting can be piped decoratively over the cake using a pastry bag.  The cake should be kept chilled.

In place of the young coconut meat, you can substitute 4 cups of soaked cashews with the remaining cashews.

If cacao butter is unavailable, you can use extra coconut oil or butter in its place.