Mother’s Day is getting closer and closer! Every year like most my mom asks for a healthy treat, and this strawberry cake has become one of our recent favorites. Almond flour, honey, strawberries, lemon and vanilla come together to make this sweet cake and it’s simply delightful. A lot of people say it’s hard to find a gift that’s good enough for the woman who gave you life. There’s so much truth in that statement, and yet, imagine trying to find a gift for the mom who is also an astoundingly awesome woman; someone full of light, love and determination who taught you unconditional love, and is the reason you are the person you are. It’s impossible to find a tangible gift to match that of what my mom has already given me. Of course every year my sister and I try to find the best gift possible at the moment, even though she says spending time with her is enough. And you bet your bananas if she asks for healthy cake I am bringing a healthy cake to the table! So lets learn how to make it shall we!
**The first thing you need to do is soak your cashews. The directions for the frosting will come later, but trust me you’re going to be upset when you have a whole cake done and realize you have to wait two more hours to get your frosting! Add your raw cashews to a bowl of water and let soak for 2 hours.**
Forget the stand mixer and all the separate bowls! Thank goodness am I right? Less dishes to wash, and more time to spend with mom! In a large bowl, add your almond flour, baking soda, and salt to a bowl and whisk it up. I have never tried this recipe with any flour besides almond. I know paleo cakes can be daunting because often times they either fail or taste like a sweet omelette (if you know, you know), but no worries, this recipe is a paleo win! So give it a try! Otherwise, stay tuned for a regular strawberry cake in the near future:)
Next, in a large jug whisk together the honey, eggs, sunflower oil, lemon juice, lemon zest and vanilla extract.
Combine the wet ingredients with the dry and mix until combined. Dice strawberries to equal anywhere from 1/2 cup to 3/4 cup. I usually do 3/4 cup because I adore strawberries, but 1/2 cup is a good ratio and also delicious!
Next, fold in the diced strawberries and divide the batter evenly between two six-inch pans that have been greased and lined with parchment paper. Bake for about 30 minutes, or until a toothpick comes out clean.
When the two hour mark hits, make your frosting! Drain the cashews. The reason we soak them is because it allows the cashews to soften, and when blended, it will create a creamier texture. If you didn’t soak them, you would just have sweet cashew butter on your hands. Add the drained cashews to a high power blender with maple syrup, vanilla, salt and a handful of raspberries. Blend, and add water a tablespoon at a time until you reach the consistency you desire. The more water you add, the runnier it will be! Once your cakes have cooled, it is time to assemble!
Spread some of the raspberry cashew cream onto the first layer. If you would like, you can add sliced strawberries on top like I did. It adds more texture and that much more strawberry flavor!
Add the second layer on top and add some more cashew cream frosting! I like to top my cake off with whole strawberries and some sort of edible or food safe flower for a charming aesthetic. Adding these elements makes it easier to have a paleo cake that looks nice. Cut and serve!
If you haven’t tried any paleo or healthy cakes I think this recipe is a great place to start. If you try it out let me know what you think! What will you be making for mother’s day this year? I hope this recipe will make some of the mamas out there happy:) Enjoy!
With Love,
Jenna
Mother's Day Healthy Strawberry Cake
Ingredients
- 2 1/2 cups blanched almond flour super fine is best!
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup honey
- 1/3 cup sunflower oil
- 4 large eggs
- 1 tablespoon lemon juice
- 1/2 tsp lemon zest
- 2 tsp vanilla extract
- 1/2-3/4 cup chopped strawberries
- 1 cup cashews raw
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch salt
- 1 handful raspberries
- 1-3 tbsp water (or more depending on preferred consistency)
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease two six-inch pans and line with parchment paper.
- In a large bowl, add almond flour, baking soda and salt and mix to combine.
- In a large jug, add the honey, eggs, sunflower oil, lemon juice, lemon zest and vanilla and whisk until combined.
- Combine the wet and dry ingredients and mix it up. Fold in the diced strawberries until evenly dispersed.
- Divide evenly between the pans and bake for about 30 minutes or until a toothpick comes out clean. Let cool down and move onto the frosting!
- For the frosting, add the drained and soaked cashews into a high power blender along with the maple syrup, vanilla extract, salt and raspberries. Blend until nice and creamy, and adjust to taste if needed.
- To assemble, add the raspberry cashew cream on top of the first layer. Add sliced strawberries or more raspberries if you wish. Add the other layer on top and do the same.
- Decorate with edible or non-toxic flowers and more strawberries. Cut, serve and enjoy!:)
Thank you Jenna, for sharing a special time of year in your life. Your words told a story of your and Diana’s love for your Mom. I know other people, myself included, will feel inspired to bake this cake for their Mom because of your story.
Cheers, Lisa
Author
I’m so glad you enjoyed the post Lisa!:) And yes, Diana and I are very lucky to have such a cool mom. I guess being cool is a Lisa thing;)