To make the raw strawberry jam:

Cup of Yum
1. Mix chía seeds and water in a small container. Let it sit for at least half an hour.
2. Once chía mucilage has been released, the paste is ready.
3. Place chía seeds paste with fresh strawberries and the sweetener (optional) in a blender.
4. Pulse until you have a smooth consistency.
5. Now your jam is soft and ready to use. Keep it in the fridge in an airtight container for up to 5 days. This jam is the perfect and healthier substitute for store-bought products. You could use any other berry or even a mix of them as a replacement.

To make the cake:

1. Beat the eggs yolks in a medium bowl (take the egg whites to another bowl as we’re using them soon).
2. Then add monk fruit, vanilla extract, coconut oil, salt and baking powder. Stir until combined.
3. Add almond and coconut flour and stir again.
4. Set aside.
5. Take the egg whites and mix them with an electric mixer until soft picks. This technique will provide extra air bubbles and softness to our cake.
6. Once ready, gently mix egg whites with the cake batter.
7. Do it in parts for a better result.
8. Place the batter in a tart pan with a loose base. Use any other cake pan with a loose base as the results would be similar.
9. Bake it in a pre-heated oven at 350F for 20 minutes or until a toothpick comes out clean. Let it cool before removing the base.
10. Spread ½ - ¾ cup of strawberry jam on top of the cake. Garnish with sliced fresh strawberries and desiccated coconut.
11. Slice and enjoy!