Mixed Berry White Chocolate Cake
This Mixed Berry White Chocolate Cake is the perfect cake to celebrate summer. Loaded with seasonal fresh berries, sweet white chocolate and the perfect red, white and blue colors to celebrate all your summer holidays. This cake is made with clean ingredients, is gluten free, dairy free, and contains no granulated sugar.
Servings: 10
Ingredients
- 1 cup almond flour
- 2/3 cup tapioca flour
- 1/3 coconut flour
- 2 teaspoon baking powder
- 1/2 cup pure maple syrup
- 1 cup coconut cream
- 2 eggs room temperature
- 1/2 cup coconut oil melted
- 1 teaspoon of lemon zest
- 2 cups mixed berries such as hulled and quartered strawberries, raspberries, blueberries {any combination will work}
- 1 cup white chocolate chips
- Confectioners sugar for dusting {optional}
Instructions
- Preheat oven to 350°. Line the bottom of a 9” round baking pan with parchment paper. Grease the pan and paper with coconut oil, or spray with baking spray.
- In a large bowl combine almond flour, tapioca flour, coconut flour, and baking powder.
- In a medium bowl whisk to combine maple syrup, coconut cream, eggs, lemon zest and coconut oil.
- Pour maple syrup mix into the flour mix slowly.
- Once blended add berries and chocolate chips, fold them into the batter gently so that you do not crush the berries.
- Pour into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove and let cool on a rack. Once cake is completely cool, flip over onto a cake stand and if desired sprinkle with confectioners sugar.
Notes
Store in refrigerator covered for up to 5 days