Almond Flour Cake with Strawberry Jam Topping

🧂 Ingredients

• 2 tbsp chía seeds
• ½ cup of water
• 2 cups fresh strawberries
• Optional: 1 tbsp of liquid sweetener

  in my opinion without sweetener is perfect
• 4 eggs
• 2 cups almond flour
• ⅓ cup granulated monk fruit or granulated sugar
• ½ cup of coconut oil
• ½ cup coconut flour
• ½ tsp salt
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ cup fresh strawberries
• ½-¾ cup raw strawberry jam

Instructions

• 1 Mix chía seeds and water in a small container. Let it sit for at least half an
  hour.
• 2 Once chía mucilage has been released, the paste is ready.
• 3 Place chía seeds paste with fresh strawberries and the sweetener (optional) in a
  blender.
• 4 Pulse until you have a smooth consistency.
• 5 Now your jam is soft and ready to use. Keep it in the fridge in an airtight
  container for up to 5 days. This jam is the perfect and healthier substitute for
  store-bought products. You could use any other berry or even a mix of them as a
  replacement.
• 6 Beat the eggs yolks in a medium bowl (take the egg whites to another bowl as
  we’re using them soon).
• 7 Then add monk fruit, vanilla extract, coconut oil, salt and baking powder. Stir
  until combined.
• 8 Add almond and coconut flour and stir again.
• 9 Set aside.
• 10 Take the egg whites and mix them with an electric mixer until soft picks. This
  technique will provide extra air bubbles and softness to our cake.
• 11 Once ready, gently mix egg whites with the cake batter.
• 12 Do it in parts for a better result.
• 13 Place the batter in a tart pan with a loose base. Use any other cake pan with a
  loose base as the results would be similar.
• 14 Bake it in a pre-heated oven at 350F for 20 minutes or until a toothpick comes
  out clean. Let it cool before removing the base.
• 15 Spread ½ - ¾ cup of strawberry jam on top of the cake. Garnish with sliced fresh
  strawberries and desiccated coconut.
• 16 Slice and enjoy!

Nutrition Info