Gluten Free Vegan Serves 12

• 3 cups Nettle, Loosely Packed Raw
• 2 Apples Peeled and Grated
• ½ Cup Applesauce
• ¾ Cup Cashew Yogurt
• 2 tsp Vanilla Extract
• ¾ Cup Coconut Sugar
• ½ Cup Coconut Oil Melted
• 1 Cup Coconut Flour
• 2 tsp Baking Powder
• 1 Cup Almond Flour
• 2 tsp Lemon Zest
• ½ tsp Sea Salt
• 15 Strawberries wedged 
• 6 Tbsp Strawberry Chia Jam

Lemon Icing:

• 2 ½  Cups Whole Earth Stevia Monk Fruit Sugar
• ½ tsp Pure Vanilla
• 2 Tbsp Vegan Cream Cheese
• ½ Lemon Zest and Juice
• ⅓ Cup Vegan Butter Softened

Directions:

Preheat the oven to 350 degrees F. Pre-treat a 2×8 inch round cake pan with a nonstick option of choice (I prefer parchment paper or using silicone molds). Boil nettle leaves for a few minutes until tender (about 5 min). Run under cold water once tender, drain, and puree well. If needed you can add a little applesauce to help it blend easier and set aside. Combine yogurt, oil, vanilla, zest, applesauce, and sugar. Once mixed stir in nettle puree and grated apple making sure everything is well combined. Sift in flour, baking powder, and salt gently making sure not to over mix. Pour batter into cake pans and bake for 30 minutes or until the toothpick comes out clean. Cool for 2 minutes in pans and transfer to a wire rack to cool completely. 

For icing combine all ingredients into a bowl and blend well with an electric mixer. To assemble cake as seen, transfer the icing into a pastry bag. Place a small amount of icing on the serving dish in the center to hold the cake in place. Place first cake down and pipe (using a large tip) icing into the center. The cake shown has strawberry chia jam in the center with wedges of strawberries surrounding it and the icing on the outer edge. Repeat this layer and top with the final cake making sure to add icing to the center and top with remaining strawberries. Enjoy!