Coconut Cake with Berries 

Free Gluten and Sugar- 

This recipe creates an easy one-layer cake. If you double the mixture, you can create a layered cake.
Prep Time: 20 minutes 
Cook Time: 40 minutes 
Cooling Time: 1 hour 
Total Time: 2 hours

Ingredients:

• 170g unsalted butter
• ½ cup Freesweet Sugar Replacement (can use sugar instead if not strictly sugar-free)
• 3 medium eggs
• ½ cup milk (can use almond milk)
• 1 teaspoon vanilla essence
• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 ½ teaspoons baking powder (gluten-free if you can find)
• ½ teaspoon baking soda

For the topping:

• 250 ml Dairy-free whipping cream (you could also use coconut cream or dairy cream if you prefer)

• 1 teaspoon Freesweet (or other sugar-free sweetener to taste)

• 1 cup Berries (assorted, such as pomegranate, strawberries, and blueberries)

Instructions:

1. Preheat your oven to 180°C (350°F). Grease a medium-sized cake pan and line the bottom with baking paper.

2. Cream together the butter, vanilla essence, and Freesweet until light and fluffy. You can do this in a stand mixer or by hand using a whisk.

3. Add the eggs one at a time, mixing until incorporated.

4. Add almond milk and mix until incorporated.

5. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and baking soda.

6. Add the dry ingredients to the wet and mix thoroughly. The mixture may look too thick to be cake batter, but it will work.

7. Spoon the batter into your prepared pan and bake for 35 to 40 minutes, or until the cake is golden brown and starting to pull away from the sides.

8. Let the cake cool in the pan for an hour. This is important to prevent the cream from melting if you're using it as a topping.

9. Whip dairy-free cream with a teaspoon of Freesweet and pile on top of the cake.

10. Top with your assorted berries.

 Coconut Cake with Berries 

Free Gluten and Sugar-