Lemon Strawberry Cake
By: Angela Coleby
Published: Tuesday, April 25, 2017 - 4:51pm

Ingredients




1/2 cup (56g) coconut flour
5 eggs, separated
1/2 cup erythritol
1/2 cup (113g) butter, unsalted softened
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 lemons - juice & grated rind
1/2 teaspoon baking powder
3 tablespoons coconut milk
8 strawberries, topped & cut in half

Preparation

1 Preheat the oven to 180C/375F degrees. 2 Grease and line a 8 inch springform cake tin with parchment paper. 3 In a bowl, mix the erythritol and butter together until soft and blended. 4 Add the egg yolks and vanilla extract and stir thoroughly. 5 Add the coconut flour, coconut milk, salt, baking powder, lemon juice and rind and beat until combined. 6 In another bowl, whisk the egg whites until stiff. 7 Gently fold the egg whites into the cake mixture. 8 Spoon the mixture into the baking tin and smooth evenly. 9 Gently push the strawberry halves into the cake mixture. Get creative with a pattern! 10 Bake for 35-40 minutes until firm. 11 Allow to cool, then slice, eat and enjoy!

About

A lemon strawberry cake recipe that is light, moist and delicious.   Baked with coconut flour this lemon strawberry cake is low carb and gluten free.