Step 1

Preheat oven to 375 degrees.

Step 2

Using oil or pan spray, coat your Cocotte (or whatever you choose to use), and set aside.

Step 3

In one bowl, place the Monk Fruit, Coconut flour and Almond flour.

Step 4

In a separate bowl, place the Almond extract, hot water, and Milked Cashews.

Step 5

Add the Gelatin to the wet mixture super slowly, stirring constantly until it reaches a thick consistency.

Step 6

Next, add the baking soda plus lemon to the dry mixture and stir.

Step 7

Then, add the dry mixture to the wet mixture and stir until completely blended together.

Step 8

Drop batter into your baking dish, gently pressing down on all sides.

Step 9

Place in the oven for about 28-30 minutes.

Step 10

Remove from oven and enjoy with fresh cut strawberries and the Vanilla Cake Batter Drizzle.

Step 11

Place coconut butter, Vanilla, and ¼ cup coconut milk in a medium bowl and beat on medium-high (with a hand held blender) for a few minutes or until a "whipped" texture forms.

Step 12

Add in the final 1 Tbsp coconut milk, and beat again for about a minute.

Step 13

Add sprinkles (if desired) and pour over dessert of choice.