I Am Into This

Strawberries and Cream Cake With White Chocolate Frosting (Paleo)

Overall rating 0 0 ratings

Ingredients
For the sponge
8 eggs 1.5 cups tinned coconut milk
1 tbsp vanilla extract
1 cup Total Sweet Xylitol
2 tbsp Lucy Bee Coconut oil, melted
2 tbsp honey
1 cup Sukrin reduced fat almond flour
1 cup coconut flour
1 tsp bicarbonate soda
For the cream
2 tins coconut milk, chilled overnight
1 tbsp vanilla extract
4 tbsp Total Sweet Xylitol
For the strawberry jam
2 cups frozen berries
4 tbsp water
2 tbsp honey
2 tbsp chia seeds
For the white chocolate frosting
1/2 cup cocoa butter
5 tbsp honey
8 tbsp grass-fed butter (or use palm shortening for a non-dairy option)
4 tbsp Co-Yo
4 tbsp coconut butter (I love this Coconutter vanilla cupcake one from Cardiff Sports Nutrition)
1/2 cup white chocolate protein powder (or use a vegan substitute)
1 tbsp vanilla extract