Ingredients

The following ingredients have 10 Servings
  • 4 large eggs (separated)
  • ½ cup + 2 tablespoons sugar (divided)
  • 1 teaspoon vanilla extract
  • 1¼ cups almond flour
  • 1 tablespoon coconut flour*
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ to 2 cups sliced strawberries (for topping)
  • *Replace the 1 tablespoon coconut flour with ¼ cup almond flour (if desired.)

Instruction

  • Preheat the oven to 350°F. Lightly grease an 8" round pan with butter (dairy-free if desired) or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.
  • In a large mixing bowl, beat together the egg yolks, ¼ cup of the sugar, and the vanilla until smooth.
  • Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining ¼ cup sugar. Set aside.
  • Whisk together the dry ingredients — flours, baking powder and salt — and add to the egg yolks. Stir together to form a thick dough.
  • Fold in the egg whites, ½ cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
  • Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
  • Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.