INGREDIENTS

225g  Gluten free flour- I used half Doves Farm Organic gluten free self raising and half buckwheat flour

110g grass fed butter

115g coconut oil (melted)

4 eggs

2-3 tbsp raw honey ( in hindset I could have done without, if you are still in the process of giving up sugar you may need it though)

200g strawberries chopped

2 tsp baking powder

 

METHOD

Put everything in the mixer and

whisk until fully combined

Pour into 2 greased and lined sandwich tins

Bake at 180 C for 20-25 mins (until top springs back when pressed lightly and golden in colour)

Allow to cool completely on a wire rack

 

TOPPING

Carton of coconut cream (not milk )

Strawberries halved or quartered

Whisk the coconut milk until light and creamy

Spread half on one half of cake

place second sponge on top and cover with remaining coconut cream

Decorate with halved strawberries and enjoy x