Another lovely recipe I had pinned from one of our Allergy Free Wednesday submissions.
The base recipe originated at Simply Living Healthy. I really appreciate all the recipes on this blog, as like me, she avoids cane sugar, as well a host of other things. Take some time to peruse her recipes, you won’t be disappointed, I know I never am!!
Once a traditional cinnamon-nut coffee cake, I decided a strawberry version was in order to celebrate the June season. This cake was even more moist the next day, and the addition of strawberries was a winning one!
For an added treat, I drizzled some fresh coconut butter over the the top!
Like coffee cake? I have and gluten free and vegan one made all in you blender! Cranberry Orange Coffee Cake.
- 2½ cups blanched almond flour (I used Honeyville)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup coconut oil, melted, or allowed butter
- ¼ cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups diced strawberries
- Topping: ½ cup almond flour
- 3 tablespoonscoconut oil, softened (or allowed butter)
- 6 tablespoons maple syrup or honey (I think a granulated sugar like palm sugar would work too, I just haven't tried it yet!)
- ½ cup sliced almonds
- Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper.
- In a mixing bowl, combine the cake ingredients up to the strawberries and stir to incorporate.
- Fold in the diced strawberries.
- Press the thick and sticky dough into the prepared pan.
- Prepare your filling by combining the remaining ½ cup flour and oil, working the mixture with your hands or a pastry cutter to disperse the oil evenly.
- Mix in the maple syrup and sliced almonds.
- Sprinkle the topping evenly over the cake.
- Bake in the preheated oven for about 25-30 minutes until a toothpick inserted in to the middle comes out clean or the top is completely set.