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gluten free almond cake with strawberry swiss meringue buttercream

EASY STRAWBERRY SWISS MERINGUE BUTTERCREAM AND ALMOND CAKE (GLUTEN-FREE)

Bursting with fresh strawberry, almond and lemon zest in every bite, this beauty is made with a mix of almond and cassava flour to keep it grain free, gluten free, and is Made with a rich strawberry drizzle, this is one recipe that you will keep coming back to over and over again!
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12

Ingredients
  

  • 3 cups fine almond flour sifted
  • ½ cup cassava flour
  • ½ cup tapioca flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup ghee
  • 3 tablespoon avocado oil
  • 5 eggs room temp
  • 1 cup unsweetened almond milk
  • ¼ cup maple syrup
  • ½ cup monk fruit sweetener
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoon fresh lemon juice
  • zest from one lemon

Strawberry Swiss Meringue Buttercream

  • 4 egg whites
  • ¼ cup + 2 tablespoon honey
  • ¼ cup + 2 tablespoon maple syrup
  • 1 ⅓ cup butter lightly softened
  • 2 teaspoon vanilla extract
  • 1 cup freeze dried strawberries* powdered

Strawberry Purée

  • 1 pound fresh strawberries
  • 1-3 tablespoon maple syrup for desired sweetness
  • 2 tablespoon fresh lemon juice

Instructions
 

To prepare the Cake

  • Preheat oven to 350F and grease three 6-inch cake pans, Alternatively use 2 8-inch pans.
  • In a medium sized mixing bowl mix together the almond, cassava, and tapioca flours with baking powder and salt.
  • In a large bowl, Whisk the eggs and ghee and avocado oil. Add in maple syrup, monk fruit sweetener, almond milk, vanilla, almond extract, lemon juice and zest.
  • Add the dry ingredients to the wet and stir until combined. Divide evenly among the cake pans.
  • Bake the bater for 25-35 minutes, or until a toothpick comes out clean.
  • Remove the cakes from the oven and let them cool for ten minutes, and then remove them from the pans and let them continue cooling on a wire rack.

To prepare the Swiss Meringue Buttercream

  • Using a stovetop, set up a double broiler and turn heat on high. Whisk together the egg whites, honey and maple syrup for 4-5 minutes.
  • Take the mixture and transfer to a stand mixer (or hand-held) and whisk on high for 8-15 minutes, or until peaks start to form and the shape begins to hold.
  • Once shape starts to hold, switch to the paddle attachment (if using a stand mixture) and slowly add butter, little by little.
  • Mix on high for 3-4 minutes, then add vanilla and slowly add powdered freeze dried strawberries.

Strawberry Purée

  • In a food processor or blender, mix together fresh strawberries, maple syrup and lemon zest until desired consistency and flavor.

Notes

*For the powdered freeze-dried strawberries, you can often find them at your local grocery store near the fruit or salad toppings. If they are sliced, measure them out and place them in a food processor or blender to break down into a powder.