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                      Strawberry Almond Cake

                      Published by Grace O

                      Antioxidant icon Gut Health Icon

                      This almond cake recipe works well with gluten-free flour. I prefer the taste and texture of Cup4Cup flour. I also use monk fruit sweetener, which works beautifully as a sugar substitute. I recommend buying a brand that has been blended with erythritol so that you can replace it 1:1 with white sugar, like Lakanto, which makes both a classic variety and a Golden variety that substitutes for brown sugar. It’s available on Amazon, in Walmart, or in health-food stores. This cake is delicious even without the whipped-cream topping.

                      Benefits: Monk fruit sweetener is made from the juice of the monk fruit, which is high in antioxidants. It tastes about 100 times sweeter than traditional sugar but contains no calories or carbohydrates at all. It won’t increase your blood sugar, so it’s appropriate for diabetics. Almonds have plenty of fiber, omega-3 fatty acids, and vitamin E. Strawberries contain a good amount of vitamin C and anthocyanins, which may help inhibit the growth of cancer cells and improve capillary function in the brain, eyes, and skin.

                      Serves 8

                      Ingredients
                      3 eggs
                      1 tsp. pure vanilla extract (or seeds from 1 vanilla bean)
                      ¼ cup honey
                      ¾ cup vanilla or plain yogurt
                      1/3 cup monk fruit sweetener (I use Lakanto Golden) or brown sugar
                      3 Tbs. butter, melted and cooled
                      1 cup almond flour
                      1 cup coconut flour (or another cup of almond flour, if preferred)
                      ½ cup all-purpose, gluten-free flour (I prefer Cup4Cup)
                      1/4 tsp. ground nutmeg
                      1 tsp. baking soda
                      ½ tsp. baking powder
                      ¾ tsp. salt

                      Whipped Cream Topping (optional)
                      1 cup heavy cream
                      1 Tbs. Lakanto Monkfruit Sweetener (or sugar), plus additional to taste
                      ½ Tbs. pure vanilla extract
                      ½ cup mascarpone cheese
                      Sea salt to taste

                      Garnish
                      2 cups sliced strawberries
                      ¼ cup toasted sliced almonds
                      Procedure

                      1. Preheat oven to 325 degrees F.
                      2. Grease a 9-inch round pan and line the bottom with parchment paper.
                      3. In a medium bowl, whisk the eggs and then whisk in the vanilla extract, honey, yogurt, sweetener or sugar, and butter.
                      4. In another bowl, sift together the flours, nutmeg, baking soda, baking powder, and salt. Slowly mix the dry ingredients into the bowl with the wet ingredients.
                      5. Pour the batter into the cake pan and bake for 22-25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
                      6. Set aside and cool completely. Then invert the pan onto a cooling rack.
                      7. Make the whipped-cream topping, if using: With a handheld electric or stand mixer, whip the heavy cream until it begins to thicken. Add the sugar and vanilla extract and continue to beat until fluffy. When nearly done, add the mascarpone and a pinch of salt and beat in until mixed. Add more sugar to taste.
                      8. Top the cake with the whipped cream (if using), leaving a 1-inch border uncovered.
                      9. Garnish with the strawberries and almonds and serve.

                      Gluten-Free if using gluten-free flour
                      Sugar-Free if using monk fruit sweetener

                      This recipe appears in Anti-Aging Dishes From Around the World. Buy it now!

                      Anti-Aging Dishes of the World cover

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                      Grace O
                      Grace O
                      GRACE O is the creator of FoodTrients, a unique program for optimizing wellness and longevity. She is the author of three award-winning cookbooks – The Age Gracefully Cookbook, The Age Beautifully Cookbook, and Anti-Aging Dishes From Around the World. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry.

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                      FoodTrients Trademark™ and copyright © 2011-2022 Triple G Enterprises. I Terms and Conditions I Privacy

                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

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