Starch Free Red, White, & Blue Cake!
Fresh ripe raspberries and blueberries are in season all over the NW right now! I took full advantage of these delicious berries with this cake. Starch Free, Dairy Free, and No Processed Sugars.
It may seem like a lot of steps, but it’s really quite easy. Angel Food Cake Base:
1.5 cups “wet” coconut flour (left over from making homemade coconut milk using dried coconut) OR you can use 1 cup dry Coconut Secrets raw coconut flour
1/3 cup coconut oil – melted
1/4 cup honey
pinch sea salt
***if using DRY coconut flour add 1/2 cup to of coconut milk or nut milk or water, as needed
Mix ingredients together in a big bowl and form in to a cake layer. This cake should be a little bit moist and spongey. If using dry coconut flour be sure to add liquid as needed. Blueberry Layer
2 cups blueberries
1/2 cup medjool dates (pitted)
Set one 1/2 cup of blueberries aside. Puree 3/4 cup blueberries with 1/2 cup medjool dates. Mix blueberry/date puree with another 3/4 cup of whole blueberries. Put onto cake as second layer. Set cake into freezer to “set” while you make the frosting. Use remaining 1/2 cup of blueberries and stick them around the outside of the blueberry layer as a garnish.Lemon Coconut Frosting
1/3 creamed coconut (comes in a jar also called coconut butter)
1/3 cup coconut oil
zest from 1 small lemon
juice from 1 small lemon
3 to 4 tbsp honey
Mix coconut cream & coconut oil together in a food processor. Add in lemon zest & juice. Add in honey. (Do not overprocess or oil will separate!) Spread out on top of blueberry layer.Raspberry Garnish
Top with 3/4 cup of fresh raspberries.