- Recipe serves 8-12 servings
- Prep Time 30-35 min
- Cook Time 45-55 min
- 4 large eggs, separated
- 1/4 cup I Can’t Believe It’s Not Butter!® Original Spread
- 1/2 cup + 2 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 1 1/4 cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 to 2 cups sliced strawberries
- 1 tsp Philosophie berry bliss powder
- 2 cups I Can’t Believe It’s Not Butter!® Original Spread
- 4 cups powdered sugar
- 1 teaspoon vanilla
Preheat the oven to 350°F. Lightly grease an 8″ round pan with I Can’t Believe It’s Not Butter!® or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.
In a large mixing bowl, beat together the egg yolks, 1/4 cup of the sugar, 1/4 cup of I Can’t Believe It’s Not Butter!®, and the vanilla until smooth.
Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup sugar. Set aside.
Whisk together the dry ingredients — flours, baking powder and salt — and add to the egg yolks. Stir together to form a thick dough.
Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
Combine 2 cups of I Can’t Believe It’s Not Butter!® with 1 tsp of vanilla and slowly add 4 cups of powdered sugar until all is incorporated and the frosting is light and creamy.
Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.
Influencer: Sophie Jaffe