Strawberry Snack Cake

STRAWBERRY SNACK CAKE

(Serves 6-8)
Cake Ingredients

• 1 cup TigerNut Flour
• 1/2 cup Arrowroot Flour
• 1/2 cup Water Chestnut Flour
• 1 tsp baking soda
• 1 tsp Grain Free Baking Powder
• 1/8th tsp sea salt
• 1 tbsp water
• 1 tbsp lemon juice
• 3/4 cup Organic Apple Sauce
• 2 tbsp maple syrup
• 1/4 cup non-hydrogenated palm shortening – melted
• 1 tbsp vanilla extract
• 1 gelatin egg (1 tbsp grass-fed gelatin mixed in 3 tbsp warm water)
• 1 cup fresh strawberries – chopped

Glaze Ingredients

• 2 cups fresh strawberries – chopped
• 2 tbsp water
• 2 tbsp organic apple sauce
• 1 tsp vanilla extract
• 1/8th tsp sea salt

Process

• Preheat oven to 350 degrees.
• Grease a 6×2 inch cake pan and place upside down on a piece of parchment paper.
• Using a sharpie to trace the outside of the cake round onto the parchment paper, cut the circle with scissors, and place in the bottom of your greased cake pan.
• In a food processor, blend together apple sauce, maple syrup, and melted palm shortening.
• In a medium sized mixing bowl, sift together tiger nut flour, arrowroot flour, water chestnut flour, sea salt, and baking soda.
• In a small ramekin, stir together grain free baking powder, water, and lemon juice until combined.
• Add the mixture to the food processor, and blend until combined, then add in prepared gelatin egg.
• With the food processor running, spoon in sifted dry ingredients until fully combined.
• Stir in chopped strawberry chunks and scoop batter into a parchment lined, 6×2 inch cake pan.
• Place pan in preheated oven and bake 50 minutes until golden and pulling away from the baking pan.
• To make the glaze, place chopped strawberries, water, sea salt, and vanilla in a small sauce pan.
• Heat mixture on medium low until simmering, allowing to cook down for 10-15 minutes, until reduced to 1 cup.
• Place 1/2 cup of the mixture in the food processor in a blender and blend until smooth.
• Allow the cake to cool completely (1-2 hours) until pouring the blended glaze over the top.

Recipe Notes