A gluten free fluffy and fruity cake suitable for any occasion
Ingredients
Wet ingredients:
½ cup melted organic coconut oil
1 cup coconut palm sugar
1 cup plain Greek yogurt (fat free)
2 eggs
2 tablespoons Amaretto (I used Disaronno)
Dry Ingredients:
2 cups gluten free oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
2 cups diced fresh strawberries
Instructions
Preheat oven to 350°F and lightly spray a round cake dish with coconut oil
In a large bowl, stir together dry ingredients and set aside.
In another bowl, whisk together the eggs and coconut sugar until thick and fluffy. Using a wooden spoon, stir in the melted coconut oil and amaretto. Add the flour mixture in 3 additions, altering with the yogurt and beginning and ending with the flour. Stir until smooth. Your batter might be a little fluffy but that is expected.
Using a spatula or a spoon, fold in the diced strawberries. Pour the batter into the prepared baking dish and smooth the top with the spatula. Bake for 50-60 minutes, or until it passes the toothpick test.
When ready, transfer the pan to a wire rack and let it cool completely, about 10 minutes. Top with toppings of choice. Enjoy!