What You'll Need
For cake:
1 cup olive oil
¾ cup coconut milk, plus ½ tablespoon apple cider vinegar mixed in
1 ½ tablespoon vanilla
1 ½ cups granulated sugar
Zest of 2 lemons over the mixing bowl
2 teaspoons fresh grated ginger over mixing bowl
6 large eggs
1 ⅔ cup Yellow Corn Polenta
4 ½ cup almond flour
2 ½ teaspoons baking powder
¾ teaspoon fine kosher sea salt
Powdered sugar for dusting
For topping:
32 ounces strawberries, cleaned and cubed
2 tablespoons granulated sugar
Whipped cream
Directions
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Preheat oven to 350 degrees Fahrenheit. Coat two 9inch cake pans with nonstick spray. Fit the bottom of the cake pans with parchment paper. Set aside.
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In a stand mixer with paddle attachment, beat the olive oil, coconut milk mixture, sugar, lemon zest, grated ginger and vanilla until creamy (about 2-3 minutes). Scrape down the sides as needed. Add in your eggs one by one, beating in between. Be sure not to over mix. You'll know it's done when the batter has fully incorporated the eggs.
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While that's going in a separate bowl whisk all your dry ingredients. Add the wet ingredients to the dry and whisk together. Pour the batter into the pans distributing evenly. Give the pans a jiggle to set.
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Put the pans side by side on the lowest rack in the oven and bake for 30-35 minutes, until golden. Place the cakes on a cooling rack for 10 minutes in the pans. Gently remove and continue to cool on the racks.
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Meanwhile, prepare the strawberries. For a richer flavor the strawberries can be done the night before. Add your sugar to strawberries and let soak for 20 minutes to 1 hour.
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Dust the cakes with powdered sugar, serve with whipped cream and soaked strawberries.
