The Perfect Strawberry Cake
Fresh strawberries are tucked inside of buttery vanilla cake batter and baked to golden perfection. So simple to make and perfect for summertime!
Servings: 8 people
Calories: 289kcal
Ingredients
- 1 cup oat flour
- 1 cup almond flour from blanched almonds
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 pastured eggs
- ¼ cup non-dairy milk
- ½ cup non-dairy yogurt
- ⅓ cup honey or pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup melted and cooled unrefined coconut oil
- 1 pound fresh strawberries hulled and sliced in half
- coconut whipped cream for serving
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch cake pan and set aside.
- In a large bowl, whisk together the dry ingredients (oat flour to salt). Be sure to whisk out any large lumps then set aside.
- In a separate large bowl, whisk together the eggs, milk, yogurt, liquid sweetener and vanilla. Add the coconut oil last along with the dry ingredients. Fold everything together until a smooth batter forms.
- Transfer the batter to the cake pan and arrange strawberry halves on top. You may have to overlap a few to get them all to fit. Bake in the oven for 10 minutes. After 10 minutes, reduce heat to 325°F and continue to bake for another 45 minutes. The cake should be golden brown and firm when done.
- Allow to cool for at least 30 minutes before cutting. Serve with coconut whipped cream and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes
Recipe inspired by Martha Stewart
Nutrition
Calories: 289kcal | Carbohydrates: 31g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 307mg | Potassium: 176mg | Fiber: 4g | Sugar: 16g | Vitamin A: 95IU | Vitamin C: 36mg | Calcium: 83mg | Iron: 2mg