What You'll Need
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
32 ounces strawberries, hulled and sliced
2 tablespoons granulated sugar
Combine sugar and strawberries in a medium sized bowl. Stir gently and let them sit uncovered on the counter for 20 minutes to 1 hour, or covered in the fridge for up to 24 hours for a richer flavor.
Preheat oven to 350 F. Coat two 9-inch cake pans with nonstick spray. Fit the bottom of the cake pans with parchment paper. Set aside.
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 eggs one at a time, beating in between. Be sure not to overmix. You'll know it's done when the batter has fully incorporated the eggs.
In a separate bowl, whisk all dry ingredients together. Add the wet ingredients to the dry and whisk to combine. Pour the batter into the pans distributing evenly. Give the pans a jiggle to set.
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.
Dust the cakes with powdered sugar, serve with whipped cream and sugared strawberries.