Name: Grain Free & GAPS Strawberry Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 cup fresh strawberries, diced; 5 tablespoons chilled butter, grated; 1 cup coconut flour; 8 eggs; 1/2 cup raw honey; 1/2 teaspoon sea salt; 1 teaspoon baking soda; 1/2 cup homemade whole-milk yogurt (24 hour culture for GAPS); 1 tablespoon vanilla extract

Ingredients

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1 cup fresh strawberries, diced
5 tablespoons chilled butter, grated
1 cup coconut flour
8 eggs
1/2 cup raw honey
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup homemade whole-milk yogurt (24 hour culture for GAPS)
1 tablespoon vanilla extract

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Instructions

Preheat oven to 350F. Line a 9 inch cake pan with parchment paper and coat the sides with butter or coconut oil.
Put the honey and eggs in the bowl of a standing mixer. Using the whisk attachment, mix on medium-high (setting 6 on my Kitchen-aid mixer) for 5+ minutes, until pale yellow and frothy.
Add the grated butter and mix for another minute.
In a separate bowl, mix the coconut flour, salt, & baking soda together, then add to the honey & eggs mixture. Mix for about 1 minute.
Gently mix in diced strawberries, yogurt and vanilla extract.
Pour the batter into the prepared cake pan. Bake for 35 minutes or until a toothpick comes out clean. Cool completely before frosting with Strawberry Buttercream Frosting.