by Elise Schwartz | January 26, 2011 11:35 AM
It’s kind of fun when our birthdays come around. Mine is January 29th and Dave’s on the 31st, so we are just two days apart. This means duo celebration every year! For the last few years, there has been a Maximized Living seminar on our birthdays since we fall on the weekend. Usually this means a January birthday trip to Orlando, FL on our birthdays for training in chiropractic and nutrition, and hope we can sneak outside a little thru the weekend to enjoy the sun! Thankfully this year we live right here in Orlando and the seminar is just a short drive away from our house!
So this year we can truly celebrate our birthdays. I made this birthday cake, my own version of the popular boxed strawberry cake. I remember asking for this flavor of cake mix many birthdays ago in my single digit years. My mom will be the first to tell you she lacked the skill of baking from scratch, and thus she resorted the the box cake variety for all of our birthdays growing up. I wanted to re-create this cake Healing Cuisine style this year! And you’ll be happy to know, this is Advanced Plan and EASY to make! :)
This recipe works best in a bundt pan in order to get the batter to cook thru the middle without burning. You could probably get away with making two 8″ or 9″ round cake layers, but I haven’t tried it yet. Bake until a clean knife inserted comes out clean.
Strawberries-n-Cream Bundt Cake
1-2 tsp coconut oil (to grease the pan)
1/3 cup coconut flour, sifted twice
3 cups fine ground almond flour, sifted
3 Tbsp coconut oil, room temperature
1 16oz package frozen unsweetened strawberries, thawed
1/2 cup unsalted raw butter, room temperature
1 cup xylitol (organic, from birch trees)
3-4 tsp spoonable stevia (to taste)
1 tsp sea salt
1 Tbsp baking powder
4 large eggs
1/2 cup organic full-fat coconut milk
1 tsp pure vanilla extract
1 tsp natural almond extract
1 tsp lemon juice
2 cups xylitol, pulverized into powder
1 Tbsp arrowroot powder
8 oz organic cream cheese, softened
4 Tbsp raw butter, softened
1/2 tsp lemon juice
2 tsp organic vanilla extract
2 Tbsp pureed strawberries, strained to remove seeds
1.) Make “powdered xylitol” to use in place of powdered sugar/confectioners sugar in this frosting. Here’s a great trick. In small batches, pulverize your xylitol by dropping thru the lid of your blender (on High speed) to create a fine powder. Do this to the entire 2 cups and transfer the powdered xylitol to a medium bowl. Whisk in the arrowroot powder. You now have powdered xylitol! I usually make a double batch and store in an airtight container in the pantry for future use.
2.) In a mixer bowl on Medium speed, cream together the butter and cream cheese. Add the 2 tablespoons of strained strawberry puree, lemon juice and vanilla extract. Wait about 30 seconds. Add in the powdered xylitol mixture 1/2 cup at a time until your frosting forms and is nice, fluffy, and pink! This should take maybe 2-3 minutes.
3.) Once cake is cooled, you can frost away. Extra frosting can be covered and saved in the fridge for later. (I think this frosting would be great over these Advanced Plan fluffy pancakes!) ENJOY! :) This cake is heaven!
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