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Author Joyful Abode (Adapted from Elana's Pantry & Not So Humble Pie)



  • 1 cup coconut flour
  • 2 Tbsp arrowroot powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 8 large eggs
  • 3/4 cup honey
  • 2 Tbsp vanilla bean paste
  • 1 cup finely chopped fresh strawberries
  • Butter or oil for pans


  • 16 oz cream cheese room temperature, 2 blocks
  • 1 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream cold



  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Sift together coconut flour, arrowroot powder, salt and baking soda.
  3. In a separate bowl, beat together eggs, honey, and vanilla bean paste until well combined.
  4. Add wet ingredients to the dry ingredients and mix well.
  5. Add your strawberries and mix again.
  6. Prepare two 9" cake pans by buttering the sides, and lining the bottoms with parchment paper.
  7. Divide batter between the pans and spread evenly. Pound them on the counter a few times to level everything. (Really.)
  8. Bake in the center of the oven for 30 minutes or until a toothpick inserted in the middle comes out clean.


  1. In your electric mixer, beat the heavy cream until stiff peaks form. Remove the cream to another bowl if you don't have 2 mixer bowls (I don't). Don't worry about cleaning the bowl or the whisk though.
  2. Beat together the cream cheese, powdered sugar, and vanilla extract.
  3. Add the whipped cream to the cream cheese mixture, and beat JUST to combine. If you overbeat it it will loose its fluff and no one wants that.
  4. Frost your cake.

Recipe Notes

Frozen or dried strawberries won't work.
Coconut flour recipes sometimes vary depending on humidity. If you live in a very humid area, consider adding a litttttle bit more coconut flour, or try cooking a bit longer.
Cool in the pans at least an hour before removing.