strawberry paradise cakeSubmitted by: DARLINGJEFFIE
3 1/2 cups whole spelt flour (or whole wheat)
1 tablespoon baking powder
3/4 teaspoon baking soda
1 cup coconut oil
1 1/3 cups agave nectar
3/4 apple sauce
3 tablespoons pure vanilla extract
2 cups hulled and sliced strawberries
1 Tablespoon non-dairy milk
2 teaspoons arrowroot powder or tapioca starch
1 teaspoon vanilla extract
¾ cup + 2 Tablespoons powdered sugar, sifted
½ cup + 1 Tablespoon cocoa powder, sifted
1/3 cup non-hydrogenated margarine, soft
place the non-dairy milk, arrowroot powder and vanilla extract in a small bowl and mix into a slurry with a fork. Set aside.
in a large mixing bowl, sift the powdered sugar, cocoa powder and whisk together.
in a separate large mixing bowl, beat the margarine until it's slightly fluffy.
in the large bowl containing the margarine, thoroughly mix in half of the sugar and cocoa powder mixture and the non-dairy milk arrowroot vanilla mixture. add the remaining half of the sugar and cocoa powder mixture and mix until smooth and creamy. chill in the refrigerator for about 15 minutes.
preheat the oven to 325 degrees.
in a medium bowl, whisk together the flour, baking powder, and baking soda. add coconut oil and the agave nectar, apple sauce, and vanilla directly into the dry ingredients and stir until the batter is smooth.
pour the batter into the prepared pans. bake the cakes on the center rack for 22 minutes, rotating the pans 180 degrees after 12 minutes. the finished cakes will be golden brown, and a toothpick inserted in the center will come out clean.
let cakes cool off for a good 20 minutes before adding the frosting.
Number of Servings: 18
Recipe submitted by SparkPeople user DARLINGJEFFIE.