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  • Writer's pictureKaylee Cubbison

Strawberry Short Cake (paleo & vegan)

These are the perfect treat! with sweet frosting, fluffy cake, and light strawberries that combine to make it extremely tasty!!


yields: 12 slices

prep time: 15 min

cook time: 45 min

total time (including cooling): 1 hr 10 min


For the cake:

2 flax eggs

1/4 cup coconut sugar

1/3 cup melted coconut oil

1/4 cup maple syrup

1/4 cup apple sauce

1 tsp vanilla

1/2 cup non dairy milk

1 1/2 cups almond flour

3 tbsp coconut flour

1 tsp baking soda

1/2 tsp salt

For the frosting:

1 cup cashews (soaked for about 15-20 mins and drained)

3 tbsp coconut cream (from the cream part of the can)

2 tbsp maple syrup

A squeeze of lemon juice (with no seeds:))

A pinch of salt

2-3 large strawberries, stemmed and cut into small pieces


1. For the cake) Preheat oven to 350 F and grease a 8x8 pan, set aside

2. In a large bowl mix together the flax eggs, coconut sugar, coconut oil, maple syrup, applesauce, vanilla, and non-dairy milk

3. Then add in the almond flour, coconut flour, baking soda, and salt

4. Spread the batter into the greased 8x8 pan and bake for 45-50 minutes, until golden brown on the outside, and a fork comes out clean, and let cool

5. While the cake is cooling, blend together the cashews until smooth. Then blend in the coconut cream, maple syrup, lemon, salt, and strawberries until combined.

6. Place in the fridge (covered) until the cake is cooled then frost, and top with sliced strawberries, slice + enjoy!

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