• CAKE
  • 4 cups almond flour
  • 4 eggs
  • 1 ½ cup honey
  • 1 ½ cup coconut oil
  • 4 tbsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking soda
  • FROSTING & TOPPING
  • 3 egg whites
  • Drizzle honey (about 1 tablespoon)
  • Cup blueberries
  • ¾ cup strawberries
  • FILLING
  • 1 pack frozen blueberries

DIRECTIONS
FILLING

  1. Put the frozen blueberries in a non-stick pan and cook on medium-high temperature for about 10-15 minutes. Stir from time to time.
  2. Lower the temperature to low until the liquid evaporates, about another 15-20 min. Keep an eye on it and stir from time to time so it doesn’t burn or stick to the bottom of the pan.
  3. When the jam is ready, put it in a bowl and refrigerate.

CAKE

  1. Preheat the oven to 350F.
  2. Grease two 9-in cake pans with coconut oil.
  3. Combine the dry ingredients in a bowl: almond flour, salt and baking soda
  4. In a separate bowl, whisk the eggs  until mixed.  Add the vanilla extract, coconut oil and honey and continue mixing until even.
  5. Add the mixture in the wet ingredient bowl into the dry ingredient bowl and mix until there are no lumps.
  6. Pour the mixture into the cake pans and cook at 350F for 30-35 minutes. Tip: check if ready at 25 min as you don’t want to overcook or burn the cakes.
  7. When the cakes are cooked, take them out of the oven and cool for about 15-20 minutes.
  8. Line a baking sheet with parchment paper and place on top of one cake and flip it to remove from the pan. Repeat
  9. Spread the blueberry jam on top of one cake.
  10. Place second cake on top of jam lined cake.

FROSTING

  1. Preheat the oven to 200F.
  2. Beat the egg whites until firm and you get stiff peaks.
  3. Drizzle the honey and mix it in. (Note – if you drizzle too much honey at one time, it can collapse the egg whites.)
  4. Cover the assembled cake with the frosting and put in the oven for 10 min .
  5. Take cake out of the oven and decorate with the blueberries and strawberries.