150g Lucy Bee Coconut Oil, melted plus extra for greasing
240g, gluten free plain flour
100g ground almonds
140g Lucy Bee Coconut Sugar plus 2 tbsp. for the top
½ tsp. Lucy Bee Himalayan Salt
1 tsp. gluten free baking powder
150g Lucy Bee Coconut Oil, melted
1 tsp. vanilla extract
80g yoghurt (any yoghurt works for this)
350g strawberries chopped into quarters
Preheat the oven to 180C, 350F, gas mark 4.
Grease a 24cm loose bottom tin with Lucy Bee Coconut Oil.
In a bowl, add the flour, ground almonds, 140g Lucy Bee Coconut Sugar, Lucy Bee Himalayan Salt and baking powder and mix with a spoon until combined.
In a separate bowl, add the Lucy Bee Coconut Oil, eggs, vanilla extract and yoghurt and whisk until combined.
Fold the dry mixture into the wet mixture, followed by the strawberries, then pour the batter into the prepared tin and sprinkle two tablespoons of sugar over the top.
Bake in the oven for 35 minutes. The cake should be lightly golden and have risen. To test the cake, insert a skewer or toothpick into the centre and if it comes out clean the cake is ready. Allow the cake to cool in the tin for 10 minutes then turn out and let it cool completely on a wire rack.
TIP: Serve with a spoonful of coconut cream or crème fraiche