For the cake:
- 2 sticks (16 tbsp) unsalted butter, softened
- 1 3/4 cups finely ground raw sugar or coconut sugar*
- 4 large eggs, at room temperature
- 1 egg white, at room temperature
- 1/2 cup milk of choice (dairy, almond, or coconut)
- 1 tablespoon vanilla extract
- 2 3/4 cups lightly packed almond flour
- 3/4 cup tapioca flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon sea salt
- To make the cake, preheat the oven to 350°F and grease two 10-inch round cake pans with butter. Place a circle of parchment in the bottom of each cake pan and grease the parchment, too.
- Cream the butter until smooth in a stand mixer fitted with the paddle attachment (or using a hand mixer). Add the sugar and continue to cream until light and fluffy, 3-5 minutes. Beat in the eggs and egg white one at a time with the mixer on low, and then add the milk and vanilla.
- Whisk together the flours, baking soda, cream of tartar, and salt in a large bowl. Gradually add the dry ingredients to the mixer and beat just until combined.
- Divide the batter between the prepared pans, smoothing the top with a spatula. Bake for 30-35 minutes, until a toothpick comes out clean. The cakes should be golden brown and sloped down a bit in the middle.
- Let the cakes cool completely in the pans on a rack. Loosen the edges of the cake with a small knife, and then invert them onto plates and remove the parchment.
- When you are ready to serve the cakes, beat the heavy cream, mascarpone, powdered sugar, and vanilla on medium-high speed until it holds soft peaks. Spread half of the whipped cream on top of each cake, and decorate with the halved strawberries. Sprinkle with more powdered sugar if desired, slice, and serve.
*Pulse the sugar in a spice grinder until it’s finely ground. Make sure to grind before measuring. If you prefer, you can just use regular granulated white sugar, which is already finely ground.
**Most powdered sugar is not grain-free because it contains cornstarch, but Whole Foods has organic powdered sugar made with tapioca starch instead. You can also find grain-free powdered sugar on Amazon.
You can try stacking the cakes if you’d like, but each cake is lovely on its own, like in these photos. If you want to serve one cake one day and another a few days later, just wrap the second cake and refrigerate for up to 3 days. Bring the cake to room temperature before topping it with whipped cream.
Because the mascarpone stabilizes this whipped cream, you can prepare it earlier in the day and refrigerate it until you’re ready to decorate the cake. The decorated cake will also hold up well for several days in the refrigerator if you have leftovers, though it’s best to top the cake right before serving.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 152mgSodium: 364mgCarbohydrates: 37gFiber: 1gSugar: 34gProtein: 6g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.