If you happened to try the Strawberry-Balsamic Chicken, this sauce should look familiar. It amuses me that you can use the same sauce over chicken or a cake and they both turn out delicious!
Prep time 20 minutes
Serves 6
For the cake:
11/2 cups (144 g) blanched almond flour
1/4 cup plus 2 tablespoons (48 g) tapioca flour
1 tablespoon coconut flour
11/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1/2 cup (125 g) unsweetened applesauce
1/2 cup (165 g) pure maple syrup or honey
1 tablespoon (15 ml) vanilla extract
For the sauce:
1/2 cup (120 ml) good-quality balsamic vinegar
1 pound (455 g) strawberries, trimmed and diced
2 tablespoons (40 g) honey
Whipped Coconut Cream, for serving
1 Line a 4-quart (3.8 liter) slow cooker with a piece of parchment paper large enough to reach the top of the insert. Press the paper to the bottom and sides, making creases and flattening the paper as best you can. The batter does a good job of flattening it out, so don’t worry.
2 Combine the almond flour, tapioca flour, coconut flour, baking soda, and salt in a large mixing bowl.
3 In a medium bowl, combine the eggs, applesauce, maple syrup, and vanilla. Whisk well.
4 Pour the wet mixture into the dry mixture and whisk gently until no lumps remain. Pour the batter into the prepared slow cooker.
5 Cover and cook on low for 21/2 to 3 hours, until a toothpick inserted into the center of the cake comes out clean.
6 Meanwhile, prepare the sauce by placing the balsamic vinegar, strawberries, and 2 tablespoons honey in a small saucepan. Bring the mixture to a boil, reduce the heat to medium-low, and let it simmer for 20 to 25 minutes, or until the mixture becomes more sweet and less vinegary. Taste, and add more honey if you’d like it sweeter.
7 When the cake is finished, gather the pieces of parchment hanging out of the top and lift the cake out, transferring it to a large plate or platter. Let it rest 10 minutes before cutting.
8 Serve the cake with the strawberry-balsamic sauce and Whipped Coconut Cream.
