Celebration Vanilla Cake with Strawberry Jam and Coconut Frosting

Vanilla Cake 

• 1 1/2 cups (168 g) super fine almond flour 

• 1 1/2 cups (240 g) white rice flour

• 3/4 cup (144 g) arrowroot starch

• 4 teaspoons gf baking powder

• 1 teaspoon fine salt

• 1 1/4 cups (440 g) coconut nectar or pure maple syrup 

• 1  tsp apple cider vinegar

• 1 1/4 cups (326 g) canned coconut milk

• 2 tablespoons vanilla extract (30 ml)

Strawberry Jam 

• 2 cups strawberries - chopped in half

• 1 cup dehydrated strawberries (find them in Whole Foods) 

• 2 tablespoons chia seeds

Raw Coconut Butter Frosting/Icing 

• 1⁄2 cup melted coconut butter/manna (not coconut oil!)

• 1 -2 tbsp coconut nectar

• 1⁄2 cup warm water

To make the cake : Preheat your oven to 350 F. Lightly grease two 8 inch round cake pans with coconut oil and line with a round piece of parchment paper. In a large bowl add almond flour, white rice flour, arrowroot starch, baking powder and salt.  Whisk really well to break up any lumps. In a second bowl whisk together the wet ingredients, you may need to heat up the coconut milk or pop it in a blender to make its it is well combined. Pour the wet liquid into the dry and mix well. Divide batter evenly between the two cake pans. Bake on the middle rack of your oven for 25 minutes or until a toothpick or knife comes out clean. Allow to cool in the cake pans completely ( I know it's hard) before plating. 

To make the jam, place strawberries in a saucepan and cook on a low heat for 10 minutes until the strawberries are soft and mashed. Use the back of the spoon to mash the mixture if needed. Remove from heat and stir in the chia seeds and dehydrated strawberries. Pour the jam into a bowl and place into the fridge for at least an hour to thicken. 

To make the frosting: In a blender combine the coconut butter/manna and coconut nectar. With the blender running on low, slowly drizzle in warm water. When nicely emulsified (about 2 minutes) scoop out into a dish. Place in the fridge if it needs to harden a bit to spread evenly. 

To ensemble: When cake is completely cool, place one cake on a serving platter. Spread half of the coconut icing on this layer followed by half of the chia jam. Place the second cake on top and repeat ; layer of coconut icing and then strawberry jam. I sprinkled a few toasted coconut flakes on top for extra sparkle! Enjoy - I know you and whoever you share it with will!