Strawberry Torte with Raspberry Coulis
thanks to The Food Lover's Primal Palate
1/2 cup coconut flour
1/2 cup coconut oil
1/2 cup pure maple syrup
1/2 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. baking soda
2/3 cup frozen strawberries, cut
1. Preheat oven to 350 F. In a large bowl, combine all ingredients with a hand mixer. Once batter is combined, fold in berries.
2. Pour into a 9" sprung cake pan (for easy removal, line the bottom of the pan with parchment paper). Bake for 30 to 35 minutes.
3. Remove from oven and let cool. If desired, slice and top with fresh raspberries, whipped heavy cream, and raspberry coulis.
1. Blend 1/2 cup frozen raspberries in a blender with 3 tablespoons of water and 1/2 a dropper of liquid stevia, or 1 tsp. of pure maple syrup.
I took this cake to a dinner at a friend's place and it was an easy hit.
Did I mention it's paleo-friendly and completely grain-free?