Gluten Free Berry Shortcake

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Average Rating: 5 | Rated By: 1 users

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

Ingredients

  • ¼ cup water plus 2 Tbsp. ground flax seed
  • 1 cup almond flour
  • ¾ cup all-purpose gluten free flour mix
  • 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. sea salt
  • 1 cup milk or coconut milk
  • 1/3 cup extra virgin olive oil or melted 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)
  • FOR THE FROSTING
  • 2 cups sour cream
  • ¼ cup raw agave nectar
  • 1 tsp. pure vanilla extract
  • Instructions

  • 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 to combine 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 scatter with half the berries, place the other half of cake on top, slather with frosting and scatter with remaining berries. Garnish with mint leaves


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