Vanilla Cake (Almond Flour and Coconut Flour)

Whether you need a healthy dessert or a decadent breakfast, this moist, tender and perfectly fluffy almond flour cake is sure to be a crowd-pleaser. Topped with fresh strawberries, it's everything we love in a summer treat. Not only that - it's naturally gluten-free, the nut flour stepping in for any wheat.

4 large eggs, separated, at room temperature
½ cup + 2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular), divided (124 g)
1 tsp. pure vanilla extract
1¼ cups almond flour (120 g)
1 Tbsp. coconut flour
1 tsp. baking powder
¼ tsp. sea salt

Garnish:
1½-2 cups strawberries, sliced (248-333 g)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease an 8" round pan with melted butter (dairy-free if desired) or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 Tbsp. of the sugar listed in the ingredients into the bottom of the pan.

In a large mixing bowl, beat together the egg yolks, ¼ cup of the sugar, and the vanilla until smooth.

Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining ¼ cup sugar. Set aside.

Whisk together the dry ingredients - flours, baking powder and salt - and add to the egg yolks. Stir together to form a thick dough.

Fold in the egg whites, ½ cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.

Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30-35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.

Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.

Cook's Notes: You can replace the coconut flour with ¼ cup almond flour - that's right, ¼ cup replaces 1 Tbsp., due to coconut flour's super absorbability.