Strawberry Pound Cake


Although I haven’t actually baked much recently, I’ve been eyeing several sweet recipes, particularly grain- and gluten-free recipes. My only hesitation with these recipes is that they often use a ton of nut flour. While I’m a fan of nuts and nut flours, many recipes call for over 2 cups of almond meal for only 6 servings. Not only do I cringe at the checkout counter when seeing the price of nut meal (and knowing that I’ll use almost the whole bag on just one recipe), but that totals to 1/3 cup of nuts per serving (about 250 calories, not including the rest of the recipe). 

Hence why I love this cake. Unlike many grain-free cakes, the main ingredient is eggs. This makes the cake not as dense, both calorically and texturally.

Vanilla Pound Cake with Strawberries & Homemade Whip Cream
Makes 4-5 servings.
Time: 1 hour, mostly inactive

3 eggs + 6 egg whites (or 6 eggs)
1/3 cup unsweetened applesauce
3 tablespoons melted coconut oil
1 1/2 teaspoons vanilla extract
4 droppers stevia (or 4 tablespoons honey)
2 tablespoons honey or agave
1/2 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
homemade whip cream (see recipe below)
1/2 carton of strawberries, sliced thinly

Preheat oven to 350. Whisk egg whites, applesauce, coconut oil, vanilla, stevia, and honey in a large bowl until thoroughly mixed.

Add in coconut flour, sea salt and baking powder and whisk to fully incorporate. Pour batter into a square or rectangular (I used a 9×13”) baking dish that is sprayed with oil or non-stick cooking spray.

Put baking dish in oven until the cake turns slightly golden and a toothpick can be inserted in the middle and comes out clean, about 35-40 minutes.

How to Sift your Coconut Flour

Sifting is a process that helps spread out and evenly distribute flour, and is a common practice in baking. While sifting isn’t always necessary in every baking recipe, here it is.If you don’t sift your coconut flour before adding it to the rest of the batter, you’ll have large clumps of coconut flour and the batter won’t be smooth. To sift, use a sifter or a thin mesh strainer. I personally think a sifter is an unnecessary item, and so always just use a strainer. Place the strainer over the bowl with the liquid mixture and add the coconut flour to the strainer. Gently shake and tap the strainer against the bowl so the flour drops through the strainer into the batter, resulting in beautifully aired and clump-free flour.


Coconut Whip Cream
Certainly not an original idea, but also not adapted from any specific recipe

1 can full-fat coconut milk
honey or agave, to taste (I used about a teaspoon)

Place can of coconut milk in fridge overnight. Do not shake! After it has been in the fridge for at least 6 or so hours, open can. Spoon out the top part of coconut milk that is very creamy and does not look like cloudy water–this will be about the top third of the can–and place in a small bowl. (You will not use the rest of the coconut milk in this recipe.)

With a high speed electric mixer, beat coconut milk on high until milk is beginning to form small peaks, about 2-3 minutes.

Set aside. If storing and serving later, beat again right before serving.

Once cake has cooled, evenly cut into small squares (each serving will have two squares). If the height of the squares varies greatly, use a serrated knife to saw off a bit of the top of the cake to make it even.

Place about a tablespoon of whip cream on top of a piece of cake and roughly spread across cake. Place a few strawberry slices on top of the whip cream. Repeat for one more layer. Repeat for all other servings.

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