Ingredients:

For the cake -

-       2 ¼ cups of Almond Flour

-       ½ tsp Baking Soda

-       ½ tsp Salt

-       2 eggs

-       3 tbsp Avocado oil

-       1 tbsp Maple Syrup

-       1 tsp gluten-free Vanilla Extract

-       Fresh cut strawberries

For the Whipped Cream –

-       1 can Coconut Cream/ Milk

-       ¼ cup Monk Fruit Sweetner

Method:

-       Pre-heat oven to 350 degree F. Take a baking sheet and line it with parchment paper.

-       In a medium bowl, combine almond flour, salt and baking soda.

-       Add eggs in a large bowl. Whisk it well until its fluffy. Add oil, maple syrup and vanilla extract. Whisk well.

-       Add dry ingredients to the wet ingredients and mix well.

-       Make a dough like texture and scoop ¼ cup over the baking sheet. Repeat until all the dough is used.

-       You can also use a cupcake tin and cut it into half after baking.

-       Bake for at least 15 – 17 minutes or until the centers are completely cooked.

-       Remove from the oven and let it cool completely.

-       For the whipped cream, keep the can refrigerated for atleast 8 – 10 hrs or overnight.

-       Open the can and discard the liquid. After the liquid is drained, scoop out the coconut fat into a large bowl.

-       Whip coconut fat on high speed for about 30 seconds. Now add monk fruit sweetener and whip for 30 seconds.

-       Use the cream immediately or store it in the refrigerator for at least 3-4 hrs before use.

-       Sandwich cake with whipped cream strawberries and then top it with some more cream and strawberries.

-       Enjoy!!