The secret to a perfectly moist, not-too-sweet snacking cake? Light and airy batter—like a pancake with your favorite blend, Tejari Organic Cacao and Strawberry Blend! No arguments here.

Dry:

• 1 cup gluten free 1:1 baking flour
• 1/2 cup almond flour
• 1/4 cup Tejari Organic Cacao and Strawberry Blend
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp baking soda

Wet:

• 2 eggs
• 1 cup plain greek yogurt
• 1/2 cup + 2 tbsp pure maple syrup
• 2 tbsp lemon juice (juice of half a lemon)
• 2 tsp vanilla extract
• Add-ins: 1 cup strawberries, sliced

Instructions:

1. Preheat the oven to 350°F.
2. Whisk together all dry ingredients until evenly combined.
3. Whisk together the eggs, maple, lemon and vanilla until smooth before adding in the greek yogurt. Mix again until even in color.
4. Fold the dry ingredients into the wet until incorporated. This batter will look and feel more like a pancake, very light and airy. This helps make it the perfectly moist, not-too-sweet snacking cake!
5. Pour the batter into a lined or greased 8x8 baking sheet. Top with as many strawberry slices as your heart desires.
6. Bake for 30-35 minutes, checking with a toothpick around 30 minutes to see if it comes out clean.
7. Serve on its own, with a scoop of yogurt or a scoop of vanilla ice cream, depending on what time of day it is!