A light and fluffy gluten-free, no-bake cake topped with strawberries and banana ice cream.
Prep Time1 hourhr
Total Time2 hourshrs
Servings: 8
Author: Amanda Nicole Smith
Ingredients
2cupsalmond flour; 1 cup for almond butter
1cupcoconut flour
1/4cupcoconut sugar
1/2tspsea salt
2tbsp-1/4 cup agave or coconut nectar
Flaxseed Mixture
2tbspflax seed
1/2cupwater
1tspvanilla extract
2tspcornstarch
Almond Butter
1cupalmond flour
Banana Ice Cream
3-4frozen bananas
Instructions
First add flax seed, water and vanilla extract to a small ramekin and let sit until it becomes gooey.
Add 1 cup almond flour, coconut flour, coconut sugar and sea salt into a mixing bowl. I sifted the flour for a finer cake.
Once the flax seed mixture is gooey, add in the cornstarch and stir.
In a spice grinder or heavy duty food processor, process 1 cup almond flour until it becomes a hard butter.
Add in the flaxseed mixture and process again.
Add the flaxseed almond butter mixture into the mixing bowl with the flour and gently fold until you have "dough balls".
Once all the loose flour is mixed in, throw the mixture into the food processor and process until you have millions of little dough balls, add in the agave nectar and process for about 5 more seconds.
Pour the cake mixture into a 9-in pie plate and freeze for about an hour or until firm.
Add 3-4 frozen bananas to a blender and blend until smooth.
Serve a spoonful of banana ice cream over the pound cake with 2-3 strawberries.