This is the kind of cake you make again and again. It’s absolutely delicious, easy to put together, and will be sure to entice even your non-vegan friends to ask for seconds. It’s also the perfect reason to buy fresh strawberries…as if you needed a reason at all.
- 20 or so medium-sized strawberries, hulled and halved
- ½ cup buckwheat flour
- ½ cup brown rice flour
- 1 teaspoon baking powder
- ½ cup quinoa flour
- 2 flax eggs (2 tablespoons flax meal mixed with 6 tablespoons boiling water and refrigerated for about 5 minutes)
- ½ cup tapioca starch
- ⅓ cup almond or soy milk
- ½ teaspoon salt
- 1 ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup coconut oil
- ½ cup coconut or rapadura sugar
- 1 tablespoon demerara sugar
- Preheat oven to 350F.
- Grease and line an 8-inch diameter cake tin.
- Combine your flours, baking powder, salt, and cinnamon and set aside.
- Beat coconut butter and sugar (either by hand or with mixer) until pale and fluffy.
- Mix your milk, flax eggs, and vanilla, and then gently fold this into your flour mixture.
- Dump this beautiful mix into your tin. Try to resist a few quick finger dips…or not.
- Take your strawberries with the cut-side down and arrange them on TOP of the batter. Set them fairly close together but DON’T push them down deep into the mix.
- Bake for about an hour or until cake is golden brown and a skewer inserted in the center comes out clean.
- Dessert is served!
Alison Murray is the creator of Om Nom Ally.