Gluten Free Berry Shortcake

This is decadent explosively delicious berry shortcake and will impress your family and friends every time. The moist cake is loaded with berries and is smothered with an amazing sour cream frosting. You would never know that this cake is gluten-free, egg-free and almost paleo. This recipe is a sure winner!


¼ cup water plus 2 Tbsp. ground flax seed
1 cup almond flour
¾ cup all-purpose gluten free flour
¼ cup coconut flour
¾ cup coconut sugar or your choice of sweetener
2 tsp. baking powder (preferably aluminum free)
1 ½ tsp. baking soda
¼ tsp. Himalayan pink salt
1 cup milk or coconut milk
1/3 cup extra virgin olive oil or coconut oil
1/3 cup freshly squeezed lemon juice
1 tsp. grated lemon zest
1 tsp. pure vanilla extract
2 cups organic mixed berries
Baby mint leaves for garnish (optional)
2 cups sour cream
¼ cup raw agave nectar
1 tsp. pure vanilla extract


Preheat oven to 350 F and line a 5 x 11-inch loaf pan with parchment paper
Mix water and flax seed and set aside for 20 minutes
In a large bowl combine dry ingredients
In a separate bowl whisk together wet ingredients including the flax mix and add to dry ingredients. Mix with a spatula and pour the batter into prepared loaf pan
Bake for 50 minutes and then cool the cake in the loaf pan
Remove the cake from the pan and carefully slice across in half, creating two halves
Using an electric mixer beat the frosting ingredients until it stiffens slightly
Frost one-half of the cooled cake and sprinkle with half the berries, place the other half of cake on top, slather with frosting and sprinkle with remainder of berries. Garnish with mint leaves

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