The most patriotic paleo dessert of all time for America, the beautiful!
I understand cake isn’t the first thing you think of at an Independence Day cookout. But after all, this is a birthday cake for The United States of America. It’s also a crowd-pleaser and a fun recipe to put together.
Every summer my great aunt used to make a rectangular angel food cake with Cool Whip and berries for Independence Day. I would look forward to our Fourth of July picnics just for this cake. So it was only a matter of time before I created a gluten free, grain free, dairy free, and refined sugar free version!
Red, White, and Blue meets paleo in the most refreshing dessert on the internet!
- 8 egg whites
- 3 eggs
- 2/3 cup coconut flour, sifted
- 1 tsp baking soda
- 2/3 cup honey or 1/2 cup maple syrup
- 1/4 cup coconut milk (from carton)
- 2 tsp vanilla
- 1 tbsp lemon juice
- pinch of sea salt
- About 6-7 medium strawberries
- 1/4 cup blueberries
For the whipped ‘cream’:
- 2 cans full fat coconut milk (cold and hardened – like my heart LOL!)
- 1 tbsp honey or maple syrup
- 1 tsp pure vanilla
Beat the egg whites in a mixing bowl until stiff peaks form. This usually takes 3-5 minutes.
In a separate bowl combine whole eggs, vanilla, honey, coconut milk and lemon juice in a bowl. Then, in ANOTHER bowl (we’re up to three…I know…haha) mix the dry ingredients: coconut flour, baking soda, sea salt. Incorporate the wet ingredients with the dry ingredients and mix well. Then, gently fold in your stiff egg whites until the batter is fluffy.
Add to 11 x 9 baking dish (9×13 may be too large, unless you want a think layered cake). As long as it is rectangle!! Bake in 375 degree oven for 25 minutes.
Let cool before adding whipped cream. See below
For the whipped cream:
Scoop out the top hardened coconut milk from both cans. (save the bottom liquid for smoothies, drinks, coffee, etc). Place in mixing bowl with honey and vanilla. Beat on high until peaks form. This is where you can add a tsp or so of brandy if you aren’t strict paleo. YUM!
Chill in the fridge until the cake is cooled.
While the cake is cooling cut strawberries in halves or quarters, whatever fits best on your cake. I cut mine in quarters. Then, pick out similar sized blueberries. Set fruit aside.
Cover the cake with whipped ‘cream’ and add fruit as seen in the pictures.
This paleo American cake is a crowd pleaser at picnics, weekend breakfast treat, and a fun way for kids to help out. Ask them to place the fruit on top!
Don’t forget to sing happy birthday to good ‘ol United States of America!
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