Sometimes being on a gluten-free diet means you have to experiment with different recipes. Well, this past weekend, I created this gluten-free recipe, and it has got to be the best cake recipe I have ever made.
Ingredients:
1/3 cup coconut flour
1/3 cup coconut oil, melted
4 eggs
2 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon baking powder
dash of salt
whipped cream
2 cups strawberries, sliced
Instructions:
Preheat oven to 350*F. Grease muffin tins with coconut oil. In large bowl, beat together coconut oil, honey, eggs, and vanilla. Add dry ingredients and beat until well-combined and no lumps remain. Pour into the muffin tins (leave room for shortcakes to rise). Bake for 20-25 minutes, until golden brown, and toothpick comes out clean. Let cool for 5 minutes. Carefully remove from muffin tins and let cool completely. Top shortcakes with whipped cream and strawberries. Enjoy!
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