Preheat oven to 360 degrees F/180 degrees C. Line two 7 inch/ 18 cm cake pans with circles of parchment paper. Grease well the pans inside.
For Base 1:
In a bowl combine coconut flour and baking powder. Mix well to blend and to remove any lumps and set aside.
In a large mixing bowl beat together olive oil and xylitol with an electric mixer, until smooth. Make sure all the lumps of the xylitol are broken.
Add the eggs and vanilla extract and beat for 2-3 minutes, until foamy. Add the yogurt and beat until combined.
Gently fold the ground flax seeds and the coconut flour mixture into the batter using a rubber spatula.
For Base 2:
Combine the almond flour and baking powder in a medium bowl.
In a small bowl combine yogurt and baking soda. Mix until combined.
In a large bowl with an electric mixer beat together olive oil and xylitol until all the lumps of the xylitol disappear and the ingredients are combined.
Add eggs and vanilla and continue beating for few more minutes until the mixture increases its volume. Add the yogurt mixture and beat again until smooth.
Gradually add the almond mixture and the flax seed meal. Fold them gently into the batter with a rubber spatula.
Transfer the batters to the prepared pans. Bake for 35-45 minutes or until a toothpick inserted in the centre comes out clean. If one of the cake bases is ready before the other, remove it from the oven and continue baking the other one as required.
Let both cake bases cool until room temperature before assembling the cake. Ideally refrigerate them for 4 hours or overnight before cutting them in half.
For the whipped cream frosting:
In a large mixing bowl combine all three ingredients. Beat with the mixer at high speed until the mixture thickens.
For the strawberry puree:
If you are using frozen strawberries, there is no need to thaw them in advance.
Fresh strawberries can be chopped roughly but this is not mandatory.
In a small saucepan over medium heat combine strawberries and xylitol. Stir until the mixture starts simmering. Lower the heat and let simmer for 5-10 minutes, until reduced. Stir from time to time to avoid burning.
Remove from heat and let cool for 10-15 minutes.
Transfer the mixture to a food processor or blender and puree until smooth.
For the cream cheese frosting:
In a large mixing bowl beat butter, vanilla and xylitol until creamy. Make sure no lumps from the xylitol remain.
Add the cream cheese and continue beating until smooth and fluffy.
To assemble the cake:
Using a long serrated knife cut both cake bases horizontally into two equal layers.
Place one layer on a serving plate and generously spoon strawberry puree on top. Cover with ⅓ of the whipped cream frosting. Place on top another cake layer. Continue the process until using all layers and whipped cream frosting. You should have some more strawberry puree left for the top of the cake.
Frost the cake all around with the cream cheese frosting. Ideally frost it first with half of the frosting, then refrigerate it for 30-60 minutes and frost it with the rest of the frosting afterwards.
Refrigerate the cake for 6-8 hours or overnight.
Spoon on top some strawberry puree before serving.
You can chose only one recipe for a cake base and double it (or triple it for a taller cake), instead of making both bases. The taste and texture of the two bases is very similar. If you want to make the cake only with coconut flour but like the almond flavour, consider adding also 2 teaspoons almond extract to the recipe for Cake Base 1.
If you realise that your batter is too runny (this could happen in the recipe for Base 2), you might need to add some more ground flax seeds or almond flour. Add 1 tbs at the time, starting by the flax seed flour.
You can substitute xylitol with erythritol which has even lower effect on blood sugar levels. Consider using 30% (or 1,3 times) more erythritol than the indicated quantities of xylitol.
Olive oil can be substituted by avocado oil or coconut oil.
The cake bases are fragile so be very careful when cutting them in half. They also won’t increase in volume as much as cakes made with wheat flour and sugar.
Decorate the cake as desired. The cookies on the photos are not keto friendly and are presented for decoration purposes.
You can use up to 20 cm (8 inch) cake pans for the same quantity of ingredients, just beware that the cake will have slightly lower height. For a 21-23 cm (8,5 -9 inch) cake pan, increase the ingredients with about 50%. Double the ingredients for a cake pan 24-26 cm (9,5-10 inch).