Most gluten-free shortcake recipes use ingredients that aren't much better than wheat flour and white sugar. This paleo version uses almond flour for a genuinely nourishing base that still delivers on texture and taste.
Ingredients
For the cake: 2 cups almond flour · 2 eggs · 3 tbsp coconut oil · 2 tbsp maple syrup · 1 tsp vanilla · ½ tsp baking soda · Pinch of salt
For the topping: 2 cups fresh strawberries, hulled and sliced · 1 tbsp honey · Coconut cream, whipped
Method
Preheat oven to 175°C. Combine all cake ingredients and pour into a greased 20cm round tin. Bake for 20–25 minutes. While cooling, macerate strawberries with honey for 10 minutes. Serve cake topped with strawberries and a dollop of whipped coconut cream.
