Try this twist on a classic dessert. Delicious, fluffy cakes featuring leftover almond pulp from the Almond Cow. Topped with a lightly sweetened, creamy coconut whipped cream, and loads of strawberries.
Servings: 4-5 mini cakes, 2 regular sized cakes
Preheat oven to 350F. Grease mini pans or two 8 inch pans with coconut oil and line with parchment paper.
In a large bowl add all dry ingredients and combine.
In a separate bowl, mix all wet ingredients and add to dry ingredients. Mix with a spatula or hand mixer until just combined.
Evenly distribute the batter into your pans and bake for about 25 minutes in the oven.
Once the cakes are done, transfer onto a cooling rack for about 5-10 minutes before garnishing.
To prepare the coconut whipped cream, mix solid part of coconut cream with a tablespoon of maple syrup with a spatula.
Top cakes with whipped cream and garnish with fresh strawberries and maple syrup.
*Squeeze out any excess liquid before using in recipe.
**Place your can of coconut cream in the fridge overnight if it is not solid.