- Preheat oven to 350ºF and lightly grease an 8×8” square baking pan with coconut oil.
- In a large mixing bowl, combine the almond flour, coconut sugar, tapioca flour, coconut flour, baking soda, and salt and whisk thoroughly. Form a well in the center of the dry ingredients.
- In a separate bowl, whisk together the dairy-free milk, coconut oil, maple syrup, eggs, apple cider vinegar, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and whisk to combine.
- Pour into the pan and spread the batter evenly.
- Bake for about 30 minutes, or until a toothpick inserted comes out clean and the cake springs back when pressed with a fingertip. Let cool completely.
- Once cool, use a skewer, toothpicks or a fork to make LOTS of holes into the top of the cake. When you think you have enough, make more! You want the milk to really soak into the cake and if you don’t have enough holes, it will only soak into the top layer.
- In a separate bowl or liquid measuring cup, whisk together the evaporated coconut milk and sweetened condensed coconut milk. Pour evenly over the cake, spreading as necessary to the edges.
- Cover and refrigerate for at least four hours.
- When you’re ready to serve, whip the Coconut Whipping Cream according to the directions on the can and spread evenly over the cake. You can also do this before you put it in the fridge, but I find the whipped coconut cream is best freshly whipped.
- Garnish with fresh strawberries (or any other fresh fruit) and serve!
NOTES:
For the vegan version, replace the eggs with flax eggs. To make three flax eggs, combine 3 tablespoons of flax meal with ½ cup water. Whisk together and let gel for 10 minutes before using.
Credit:
Bakerita.com | Rachel Conners
