Healthy Strawberry Birthday Cake

(I gave this cake a nice hint of berry flavor by adding 1/8 tsp of Chocolate Raspberry liquid stevia. If you prefer, you could substitute strawberry extract, but I’m not sure how much you would need.)

Add to mixing bowl:

5 whisked eggs

2/3 cup unsweetened applesauce

1/8 tsp Chocolate Raspberry liquid stevia

1/3 cup honey or agave

1 tbsp vanilla extract

2/3 cup coconut flour, sifted

2/3 cup tapioca flour

2/3 cup Bob’s almond flour

1/4 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

1/3 cup coconut oil, liquified (grapeseed oil would probably work also)

Mix with handheld mixer.

Pour equal parts into two round greased 9 x 1.5 inch cake pans.

Bake at 325 degrees for about 18 minutes.

Let cool for a few minutes, then flip onto wire racks to cool completely.

Using a large serrated knife, carefully remove the bottom crust and sides of the cake.

Lay one cake on a piece of parchment paper.

Spread a very thin coat of frosting on top, to keep the berry compote from sinking in too much.

Pour about a cup of strawberry compote on top and spread evenly. (I made my compote by defrosting frozen organic strawberries, straining the extra juice, and giving them a quick spin in the blender.)

Lay the second cake on top.

Cover with frosting. Note: I made my frosting this beautiful pink color by using India Tree natural food coloring.