INGREDIENTS 3/4 cup non-dairy milk (I like coconut milk) 1 flax egg or regular egg 1/4 cup liquid coconut oil or avocado oil ¼ cup apple sauce 1 tablespoons apple cider vinegar 2 teaspoons vanilla extract 1 cup gluten-free oat flour 3/4 cup coconut sugar 1 cup almond flour 1/4 cup coconut flour 2 teaspoons baking powder INSTRUCTIONS Preheat oven to 350 degrees and grease an 8×8 baking dish or cupcake tray. Whisk together milk, oil, flax egg, apple sauce, vinegar and vanilla Mix in flours, coconut sugar and baking powder until smooth and there are no clumps. Pour batter into cake pan or cupcake liners bake in oven for 25-30 minutes (or until you stick a toothpick in and it comes out clean) Allow the cake to cool fully before frosting.

Strawberry frosting: ¼ cup freeze dried strawberries ¼ cup coconut butter ⅛ cup coconut oil 1 tsp vanilla 1 tsp maple syrup Coconut yogurt to consistency Mix all ingredients except coconut yogurt in a food processor or stand mixer. Add coconut yogurt until desired consistency.

40 Minutes