Healthy, Grain-Free Strawberry Shortcake (Dairy-Free)

Delicious, allergy-friendly Grain-Free Strawberry Shortcake - Boasting a high amount of natural protein, dairy-free, and nut-free.

Course Dessert

Cuisine Cake

Prep Time 10

Cook Time 30

Total Time 40

Servings slices

Calories 200kcal

Author Lauren Goslin

Ingredients

1 15 oz can white (cannellini) beans, rinsed and drained
3 eggs
3 T . applesauce
½ t . powdered stevia extract
2 t . vanilla
5 T . honey
3 T . coconut oil
¼ c . coconut flour , sifted twice
½ t . baking soda
1 t . baking powder
½ t . sea salt
1 lb fresh (or defrosted) strawberries, de-stemmed and cleaned
coconut whipped cream , for serving
fresh mint , optional

Instructions

Preheat the oven to 350 degrees.
Oil the sides of a cake pan and lay a sheet of parchment paper on the bottom to prevent sticking.
In a food processor, process the beans, eggs, applesauce, stevia, vanilla, honey, and oil together until smooth and well combined.
In a small bowl, mix the sifted coconut flour with the salt, baking soda, and baking powder.
Add the dry mix to the processor and pulse until combined.
Pour the batter into the prepared cake pan.
Bake the cake for approximately 25-30 minutes, until a toothpick comes out relatively clean.
Cool the cake before removing and slicing.
Mash the strawberries with a potato masher until they are the consistency you desire.
Pour a spoonful of the strawberries atop a slice of cake and top with whipped (coconut) cream.
Garnish with mint, if desired.

Notes

Fat: 7.4 g Carbs: 25.8 g Sugar: 14.1 g Protein: 7 g; Nutrition facts include the strawberries, but not the whipped (coconut) cream. WW points (new system): 5

Nutrition