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Parve
Easy
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
2 and 1/2 cups Gefen Almond Flour
1/2 cup sugar
1 and 1/2 teaspoons baking soda
1/4 teaspoon salt
1/3 cup vegetable oil/walnut oil/coconut oil/melted butter or margarine
3 eggs
1 cup strawberry jam (recipe for my homemade jam below)
fresh diced strawberries (optional, see note)
1 carton (pint) fresh strawberries
2 tablespoons Gefen Honey or agave
1/4 cup coconut sugar or white sugar
juice of 1/2 a lemon (about 1 tablespoon Heaven and Earth Lemon Juice)
1/2 cup powdered sugar
2 tablespoons almond milk or regular milk
In a pot, add all the ingredients and let simmer. Constantly stir it and smash the strawberries.
Once the strawberries are soft, turn off the flame and smush the strawberries. I like to use a glass cup. Then put in the fridge to cool down and thicken up.
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all your dry ingredients together in one bowl, your wet ingredients in another, then combine them together.
Line your cake pan with parchment paper or spray it very well. Then pour your mix into the pan and bake for 60 to 70 minutes. Let the cake cool.
When cake is cooled, combine the powdered sugar and almond milk and pour over.
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