A summery twist on my standard apple cinnamon cake, made lighter/less dense by switching out the coconut oil with palm shortening. Free of gluten, dairy, eggs, soy, corn, legumes (peanuts), and tree nuts. (Coconut is a drupe, not a nut.)
tablespoon coconut oil, to grease baking pans (or palm shortening)
Preheat oven to 350*F.
Grease your baking pans well with coconut oil or palm shortening or other oil of choice.
*** Please note: I used a 9 1/2 inch x 2 inch round enameled pan for this cake, and it made a single 1 1/2 inch layer. Double the recipe for a 2-layer cake, or use smaller pans and divide the batter. ***.
Measure dry ingredients (coconut flour, tapioca starch, psyllium fiber powder, sugar, baking soda, and salt) into a mixing bowl and whisk together.
Add palm shortening to dry ingredients and carefully mix until well combined. The tapioca starch will fly everywhere if you mix too fast.
Remove stems from strawberries and rinse. Mash with a fork or puree in a blender or food processor. Add lemon juice and mix well.
Batter will be fluffy, not pourable. Spread it into well-greased pan.
Place a layer of parchment paper over the top of the cake and use your hands to smooth the cake batter to an even layer. Trim off excess parchment paper and leave it on the cake while baking.
Bake at 350*F for 30 minutes.
Remove cake from oven and remove parchment paper immediately, to prevent condensation on the cake.
Let cake cool in the pan for 10 minutes. Shake the cake pan lightly to loosen the cake. Place a cooling rack face down on the cake pan. Holding cake pan in one hand, and cooling rack on top with the other, flip the cake onto the cooling rack. Let cake cool completely before frosting.
Frost with lemon frosting. (https://www.geniuskitchen.com/recipe/vegan-quot-cream-cheese-quot-frosting-536008).