½ cup olive oil
½ cup + ¼ cup coconut sugar, separated
1 lemon, zested
¼ cup lemon juice
4 eggs, divided
1 tsp vanilla extract
½ tsp almond extract
2 cups almond flour
1 tsp baking powder
¼ cup tapioca flour
½ tsp cream of tartar
1 lb organic strawberries
3 Tb freeze dried organic strawberries
Prepare 3- 6in round spring form pans with parchment liners and avocado oil.
Preheat your oven to 325º. In a large bowl, combine the olive oil, ½ cup coconut sugar, lemon zest, lemon juice, egg yolks, vanilla extract and almond extract. Whisk together to combine. Sift the almond flour, baking powder, tapioca flour and freeze dried strawberries into the bowl. Stir to combine.
In a separate bowl using a hand mixer, mix the egg whites and cream of tartar until foamy. Slowly add in the ¼ cup coconut sugar and mix until there are peaks. Mix ⅓ of the egg whites into the batter and mix. Add the remaining egg whites and mix. Pour the batter into a greased cake pan and smooth the top. Bake for 20-25 until the top is golden brown. Cool cakes.
When cakes are cool, frost with DIAMANDIA Vegan Strawberry Buttercream frosting.
Decorate with sliced fresh strawberries.