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From Lauren: I’m traveling with my family, and I’ve lined up some awesome guest posts this week. This gorgeous Paleo Shortcake from Allison at The Sprouting Seed. Can you say YUMMY?!?
Do you ever just crave something decadent? I know I do.
When I first changed my diet and lifestyle to heal my autoimmune and digestive disorders, I would get depressed about the loss of foods I loved. I couldnʼt eat what everyone else was eating and I felt isolated. Then I started experimenting and I found ways to enjoy the foods I COULD eat. It turned the healing process from deprivation to celebration.
Coconut Flour Shortcake
Author:Lauren
Serves:6 servings
Ingredients
Cake
- ½ cup coconut flour, available here
- ¼ t baking soda
- ¼ t sea salt
- ½ cup coconut oil
- ½ cup honey
- 1 tsp. orange zest
- 2 tsp. freshly squeezed orange juice
- 5 eggs
- 1 tsp. vanilla
Berries
- 2 pints of your choice of berries (I used strawberries and blackberries)
- Zest and juice of 1 orange
- 1 Tbsp. honey
Whipped Cream
- Cream from 1 can of coconut milk (see below)
- 1 tsp. honey
- 1 tsp. vanilla
Instructions
- For the cake: combine the coconut flour, baking soda and sea salt in a small bowl.
- In a large bowl, whisk together the coconut oil, honey, orange zest, orange juice, eggs and vanilla until combined.
- Slowly add the dry ingredients to the wet ingredients. Whisk until the dry ingredients are completely incorporated into the wet ingredients. (The batter will be on the thin side.)
- Line an 11x7-baking dish with parchment paper.
- Pour batter into the lined baking dish. Spread the batter evenly in the pan with a spatula.
- Bake at 350F for 20-25 minutes or until golden brown.
- For the Berries: Zest and juice an orange in a medium bowl. (You can just use the rest of the orange you used for the cake). Add 1 tsp. honey, berries and toss to coat the berries in the juice. Refrigerate until needed.
- For the Whipped Cream: Refrigerate 1 can of coconut milk for at least 3-4 hours.The cream will separate. Scoop out the thick, white cream into a mixing bowl.
- Add the honey and vanilla and neat the cream on high with an electric mixer until soft peaks form.
- Assembly: Cut a slice of cake and put it on a plate. Arrange berries on top of the cake. I like to add a little of the juice as well. Spoon whipped cream on top.
About Allison
Allison Jordan blogs at The Sprouting Seed. She’s a nutritionist with a B.S. in Nutritional Science and a full-time mom. Allison got her start as a nutritionist and breastfeeding counselor at WIC. This was before she moved half way across the world to live in Central Europe, where she learned about real food, vibrant health, and traditional methods of preparation. Allison has found a way to make friends with little old ladies around the world and loves to share their time-tested secrets of life. Visit her on FacebookandPinterest.
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Reader Interactions
7 Comments
Hi Lauren,
This looks just lovely. I adore your coconut flour recipes! As you know, I cannot do almond flour, so I am always on the lookout for almond flour free treats. I can’t wait to make this special dessert. Your picture are so gorgeous too! I’m so proud of you and how far your blog has come my dear. Congratulations on all your hard work. Your posts are awesome and you offer such great information.
Big Hugs,
–Amberreply to this comment
LaurenThank you so much for the kind words, Amber! It means so much coming from you and I will always remember how supportive and encouraging you were when I got started with blogging! I wish I could take credit for these gorgeous shortcake pictures but they are from the very talented Allison. I also can’t do the almond flour so I just love me a good coconut flour recipe. Big hugs back 🙂
reply to this comment
Wow Allison! This looks AMAZING!! I can’t wait to make it!! Thanks so much for sharing! 🙂
reply to this comment
- Allison Jordan
Sherri! I hope you enjoy it!! I’ll be honest, I probably ate half of the cake the day I made it! So good!! Ha. 🙂
reply to this comment
- Raquel
Hi Lauren,
Oh, neat! I didn’t know you were in Virginia. I just had to share that I grew up in southwestern VA and currently live in Seattle. Hopefully the remainder of your trip will be a bit drier! 🙂
reply to this comment
- Tom
In the most bizarre timing ever, I promised to make my roommate a cake for his birthday,which is today. He wants shortcake and I got this in my email newsletter from you today. I’ll definitely give it a try, thanks!
reply to this comment
- Judi
Hi! Fabulous!
I made this shortcake yesterday for my gluten-free daughter’s b’day. I was really surprised by the taste and texture! It’s delicious! ????
Honestly, gluten-free stuff usually tastes horrible in my opinion-no flavor, dry and boring. ????
The orange juice&zest added a nice touch. It has a nice firm density but moist like regular cake.
The only problem I had was not having enough cream from the coconut milk to generously cover the cake. (So, I added a couple of spoons of coconut yogurt and reblended. It had a better flavor, too!) I’ll try coconut cream next time.
We really enjoyed it! I’m new to this. So, I’m looking forward to trying other coconut flour/paleo recipes. Thank you!reply to this comment
