A delicious strawberry shortcake made with gluten-free flour, coconut sugar, flax eggs, and coconut oil, topped with fresh strawberries and a sweet glaze.
1: Add the flax eggs, coconut oil, yogurt, vanilla, and coconut sugar to a bowl and mix.
2: Slowly mix in the dry ingredients.
3: Add in the almond milk and continue mixing until smooth.
4: Transfer to a cake pan and bake at 350°F for 35-40 minutes.
5: Top with strawberries and glaze (mix powdered sugar with almond milk) and enjoy.
