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Paleo Strawberry Creme Cake

This light and juicy cake is low in sugar and gluten free!
Prep Time10 mins
Cook Time25 mins
Resting Time10 mins
Total Time35 mins
Course: Dessert
Keyword: Cassava, Paleo, Strawberry
Servings: 12


  • 3 Organic Pasture Raised Eggs
  • 2 cups Otto's Cassava Flour
  • 5 Organic Strawberries Blended or Mashed
  • 1 tbsp Frontier Naturals Strawberry Flavor
  • 1 tsp Sea Salt
  • 1 container Kite Hill Naturals Almond Cream Cheese
  • 2 tbsp Grass Fed Butter Coconut Butter for Dairy Free Version
  • 1 tsp Vanilla Extract
  • 1 dropper Sweet Leaf Vanilla Creme Stevia
  • 1/4 cup Raw Local Honey


  • Blend (or mash by hand) strawberries. Meanwhile, preheat oven to 375 degrees fahrenheit.
  • In a mixing bowl, combine eggs, blended strawberries, raw local honey, vanilla extract, strawberry flavor and 1/2 tsp sea salt. Then mix in Otto's cassava flour.
  • Coat a 5" springform pan with coconut oil or grassfed butter. Then pour in cake batter. 
  • Bake at 375 for 25-30 minutes or until you can pull a fork out clean. Note - check on the cake every 10 minutes or so.
  • While cake is baking, using a hand blender combine Kite Hill almond cream cheese, grass fed butter, Sweet Leaf vanilla creme stevia and 1/2 tsp sea salt. You can also do this by hand if your butter is soft enough. Store in the refrigerator for about 10 minutes to firm up.
  • After cake is cooking, allow to cook for 20 minutes before frosting!