Guest Recipe: The Change Room Strawberry & Coconut Cake

I have been following the beautiful Mandy, founder of Change Room Foods on her beautiful Instagram account @the_change_room  Apart from her beautiful smoothie bowls and raw cakes she also makes delicious healthy baked goods! She even catered at the launch of the Lorna Jane Active Living Room in Melbourne! She has recently resigned from her job as a pharmacist to embark on the journey of a health entrepreneur and is planning to open a retail store in Melbourne in 2015! So if you are not following her already please do so and if you live in the Melbourne area keep your eyes open for her furture shop! 

Follow Mandy from Change Room Foods on Instagram and on Facebook. 

Last weekend I went to the markets and ended up buying a huge pallet of strawberries and made Mandy's delicious coconut strawberry cake and strawberry chia jam. They went together very well!

Mandy is kindly sharing her recipe with me and on my blog for all to see and I highly recommend trying this new guest recipe!

Coconut Strawberry Cake:

Ingredients:

• 1/2 cup organic, extra virgin coconut oil - melted

• 1/2 cup organic, unsweetened plain yoghurt

• 3/4 cup organic rice malt syrup - or coconut nectar, maple syrup, agave syrup or other natural sweetener

• 3 organic, free- range eggs - whisked

• 1/2 tbsp organic vanilla extract

• 2 cups almond meal

• 1/2 cup organic, unsweetened shredded coconut

• 1 tbsp grated lemon zest

• 1 tsp gluten- free baking powder

• 1 punnet organic strawberries - washed, hulled and halved

• organic coconut flour - for dusting

Instructions:

1. Preheat the oven to 190 degrees C.
2. Line the base of a round, springform tin with non- stick baking paper.
3. In a large bowl, whisk together the coconut oil, plain yoghurt and rice malt syrup until it forms a smooth, uniform emulsion.
4. Pour the whisked eggs and vanilla extract into the oil / yoghurt mixture, and combine well. It should become a lovely pale yellow colour.
5. Add the almond meal, shredded coconut, lemon zest and baking powder to the mixture and fold until well- combined.
6. Pour the batter into the lined cake tin and smooth the surface with the back of a spoon.
7. Arrange the strawberries on the top of the cake, gently pushing them into the surface to secure them in their place.
8. Cover with a piece of aluminium foil and bake for 1 hour.
9. Remove from the oven and remove the foil. Reduce the temperature of the oven to 160 degrees C. Bake for a further 20- 30 minutes, or until a skewer comes out clean when it pierces the centre of the cake.
10. If the skewer is only coated in coconut oil, then the cake is ready to be taken out of the oven. If it comes out coated in wet cake batter, continue to bake the cake for a little while longer.
11. When the cake is ready, remove it from the oven and allow it to cool completely. Run the blade of a knife around the edges of the cake to loosen it before carefully removing it from its tin. Dust with coconut flour, and serve.

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