If you are looking for the perfect Strawberry Breakfast Cake, look no further this recipe is for you! It is not only healthy but it is so delicious with no refined sugars and oil and it is made from gluten-free oat and almond flour.
When it comes to spring I try to enjoy all the yummy fresh berries I can get my hands on. There are plenty of fresh strawberries here in Florida and they are so ripe and juicy.
It must be the Florida sun, I live a couple of hours away from Plant City Florida and they are national known for producing some of the best-tasting strawberries in the country. As a matter of fact, we have been enjoying fresh strawberries all winter long, from December through to April.
I made some Strawberry Protein Pancakes with a batch and they were so delicious that I’m now planning to make another batch of my Strawberry Oat Bars soon.
This Strawberry Breakfast Cake is so moist with just the right texture. I used maple syrup to sweeten it but you could substitute with coconut sugar and reduce the amount of liquid. I used gluten-free oat flour (I blend mine in a high-speed blender) and almond flour (Bob’s Red Mills).
I added strawberry pieces for a surprising burst of strawberry flavor in every bite. I decided to top the cake with a creamy strawberry frosting.
To make the frosting, I used cashews but I have also used almond flour, you will just have to process longer in a food processor. Enjoy this cake for breakfast lunch or supper!
Ingredients
For: 15 serving
- Strawberry Cake
- 2 cups oat flour*
- 1 cup almond flour
- 1 tablespoon chia seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 teaspoon grated lemon zest
- 1 cup strawberries, hulled and roughly chopped
- Strawberry Cream Frosting
- 1 cup cashews, soaked for 2 hours
- 1/3 cup maple syrup
- 1/4 cup almond milk
- 1/2 cup strawberries, diced (divided)
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
Instructions
- Preheat oven 350 degrees F. Line an 8x8 baking pan with parchment paper and lightly grease, set aside.
- In a large bowl, combine, oat flour, almond flour, chia seeds, baking powder and salt.
- Stir in maple syrup, almond milk, vanilla, almond extract and lemon zest until fully combined.
- Fold in strawberries. Bake for 40 minutes or until fork inserted comes out clean.
- Cool completely before adding frosting.
- Drain and rinse cashews, process in a high-speed blender, periodically scraping down the sides of the blender.
- Add maple syrup, almond milk, 1/4 cup strawberries, vanilla and lemon juice and process on and off, scraping down sides until frosting is soft and creamy, about 5 minutes.
- Transfer to a bowl and stir in fresh diced strawberries. Serve immediately!
Recipe notes
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Moalyne
Do I need the chia seeds in the recipe? I noticed you didn’t specify ground chia seeds which leads me to believe they are whole. Can I leave them out or is it necessary for the structure of the cake? (I don’t like whole chia seeds) :)
Michelle Blackwood
I used whole chia seeds, you can substitute with ground flaxseeds. I added it to help with the structure of the cake but oat flour doesn’t really need it so it may work for you. I just didn’t try it without.