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

Get Busy!:

  • 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.

Simply Transformative

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