Makes: 1 – 12-inch cake
1¼ cup gluten-free baking flour
2 scoops Garden of Life Collagen Peptides
1¼ tsp. baking powder
¼ tsp. salt
½ cup full fat Greek yogurt, plain
½ cup grass fed butter, softened
1 cup Swerve Granulated Sugar plus 2 Tbsp.
½ tsp. vanilla
2 Tbsp. Swerve Confectioner’s Sugar
1 lb. strawberries, halved
Coconut oil spray
Preheat oven to 350 degrees. Whisk together dry ingredients and set aside. Using an electric mixer, beat together butter and sugar (saving 2 Tbsp. of the sugar for later) for around 4-5 minutes until creamy and fluffy. Add eggs and beat again for a few minutes then add vanilla and beat until combined. Add in ½ of the dry ingredients to the wet ingredients and beat until combined, then add ¼ cup of the yogurt and beat again. Repeat with the rest of the flour, then yogurt. Fold in strawberries. Spray a 12 inch cast iron skillet with coconut oil, pour in batter, then sprinkle remaining 2 Tbsp. of sugar on top. Bake for 35 minutes. Once cooled, dust cake with swerve confectioner’s sugar and serve!