Popular Conditions & Diets
Ingredients
8
Time
30m
Serves
8
Recipe by Megan Horsley
Ingredients
8
Time
30m
Serves
8
12
Egg Whites
1 tsp
Cream of Tartar
1 cup
Monk Fruit Sweetener
1 tsp
Almond Extract
1 cup
Gluten-Free All-Purpose Flour
3/4 cup
Coconut Sugar
Gluten-Free
Dessert
1 pint
Strawberries
1 cup
Coconut Whipped Cream
1
PREHEAT: oven to 350F.
2
BEAT: the egg whites and cream of tartar until stiff peaks form. Add the almond extract and then slowly add the monk fruit sweetener 1 tablespoon at a time until glossy peaks form.
3
SIFT: the flour with the coconut sugar. Fold the flour mixture into the egg whites ¼ cup at a time being careful not to flatten the peaks.
4
POUR: the batter into a 10-inch fluted cake pan and smooth the batter on top. Bake for 30-35 minutes until the cake springs back to the touch. Gently remove the cake from the pan and let cool completely on a cooling rack. Top with whipped cream and strawberries.
5
Substitutions: Not gluten-free? Use organic cake flour. No almond extract? Use vanilla extract instead.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
