Gluten Free Cake with Strawberries and Mascarpone Cream

 

This is my ultimate favorite gluten free cake recipe! It is a dense almond and coconut cake with fresh fruit and a whipped mascarpone cream.

Ingredients:

- 2 1/2 c. almond flour
- 1/3 c. tapioca flour or starch
- 1/4 c. coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt

- 4 eggs

- 2/3 c. maple syrup

- 1/2 c. coconut oil (melted)

- 1 c. nut milk

- 2 tsp apple cider vinegar

- 1 1/2 tsp vanilla

For Serving and Mascarpone Cream:

- 1 can coconut cream or 1 1/2 c. whipping cream

- 8 oz. mascarpone cheese

- 1 c. powdered sugar

- 1/2 tsp vanilla

- sliced strawberries

Instructions:

Heat the oven to 350 F and grease two 9" pan.

Mix together all the dry ingredients in a bowl, (almond flour, tapioca flour, coconut flour, baking powder and soda, and salt.)

In a separate bowl mix all the wet ingredients, (eggs, coconut oil, maple syrup, nut milk, vinegar, and vanilla.)

Next carefully mix everything together just until combined, (do not worry if there are some chunks of coconut oil,)

Pour batter into your pans and bake for 30 - 40 minutes.

Then cool for 10 minutes and flip onto cooling rack.

For the Cream:

Whisk all the ingredients on high until smooth and stiff (cream, mascarpone, sugar, and vanilla.)

For assembly, frost the cake however you like with strawberries in between and on top.

Enjoy!