Popular Conditions & Diets
Ingredients
8
Time
30m
Serves
8
Recipe by Megan Horsley
Ingredients
8
Time
30m
Serves
8
Gluten-Free
Dessert
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
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 Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
