Foodie Fridays: Strawberry Almond Flour Cake

A recent catalog for King Arthur Flour included a recipe for a Strawberry Almond Flour Cake that I decided I had to try.  I was looking for a lower-carb version of strawberry shortcake, and this cake is a great alternative.  I used coconut sugar instead of white, except for the 1 T. sugar sprinkled on the bottom of the pan, where I did use white sugar (if you like you could use a sugar substitute like Swerve to reduce the carbs even more).  Otherwise I pretty much followed the original recipe.

Any soft fruit could be substituted for the strawberries.  I think I will try peaches next when they are in season.  The King Arthur Flour website has quite a few recipes, including many that use almond flour (although not all of them can be considered low carb).  I look forward to trying their recipe for Almond Flour Pizza Crust next!

Strawberry Almond Flour Cake

2 C. sliced strawberries
1/2 C. plus 2 T. sugar
4 eggs, separated
1 tsp. vanilla
1 1/4 C. almond flour
1 T. coconut flour
1 tsp. baking powder
1/4 tsp. salt

Place the strawberries in a shallow bowl and toss with 1 T. sugar.  Set aside.

Lightly grease an 8-inch round cake pan.  Sprinkle the bottom evenly with 1 T. sugar and set aside.

In a large bowl, whisk together the egg yolks, 1/4 C. sugar, and vanilla.  In a separate bowl, whip the egg whites until soft peaks form.  Slowly beat in the remaining 1/4 C. sugar.  Set aside.

Combine the almond and coconut flours, baking powder, and salt in a medium bowl.  Add to the egg yolk mixture and stir together to form a thick dough.  Fold in the whipped egg whites 1/2 C. at a time, incorporating each addition thoroughly before adding more.  The end result should be a smooth and fluffy batter.

Pour the batter into the prepared cake pan.  Bake at 350 degrees for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean.  Cool the cake in the pan for five minutes.  Run a knife around the edge of the pan to loosen the cake.  Place the cake on a serving platter.  Cool completely.  Serve topped with the sliced strawberries.  Serves 8.

Note: If you do not have coconut flour, replace the 1 T. of coconut flour with 1/4 C. of almond flour (yes, you read that correctly!).