A simple yet lovely gluten-free recipe that’s perfect for sharing this Galentine/Valentine’s Day! It’s delicate, moist and delicious on its own or with a light dusting of powdered sugar. This recipe is also a wonderful base for a shortcake.
3/4 cup pasture-raised butter, softened
1 cup Coconut Palm Sugar
4 Pasture raised, organic Eggs
1/2 cup Almond or Hemp Milk
1 tsp Pure, Organic Vanilla Extract
1/4 tsp Pure Almond Extract
1-1/2 cups Almond Flour
1/2 cup Organic Coconut Flour
2 tsp Aluminum-Free Baking Powder
1/4 tsp Himalayan Sea Salt
Heat oven to 350°F.
Whisk softened butter & coconut sugar together until smooth, then add in eggs & whisk until smooth.
Add almond or hemp milk and vanilla & mix until thoroughly combined.
In a separate bowl, combine all dry ingredients
Add dry ingredients into wet – stir until fully combined.
Coat an 8” square cake pan or 8” round cake pan with coconut oil
Pour batter into pan & bake for 25-30 mins (until toothpick comes out clean)