• 3 layer, 6-inch cake

  Preheat Oven to 350 degrees.

  Grease 3 cake pans with nonstick coconut oil.

Strawberry jam laced maple quinoa cakes:

• Bring the quinoa and water to a boil in a medium saucepan. Cover and reduce to a simmer. Cook for 10 minutes. Let cool and fluff with fork.

  Beat milk, yogurt, honey and vanilla in a mixing bowl. Add quinoa and coconut oil and stir until blended.

  Whisk the dry ingredients in a separate bowl. Add the wet ingredients to the dry and combine until smooth.

  Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.

For the Jam:

• Rinse the strawberries well and chop off the stems. Cut the strawberries in half. 

  Add all of the ingredients to a medium pot. Toss to combine. Cover and cook on medium/high for 10 minutes.

  Mash the strawberries with a muddler or a spoon. Cook another 10 minutes. Let cool completely.

Jammy coconut whipped cream:

• Open refrigerated cans and separate the solid cream from the water. Add to a medium bowl and beat on high until soft peaks form.

  Add in the remaining ingredients and beat until combined. 

  Once cake is cooled, layer strawberry jam and whipped cream evenly. Top with dried rose petals, coarse sugar and anything else pretty!