Strawberry Breakfast Cake

If you are looking for the perfect Strawberry Breakfast Cake, look no further, because this recipe is for you! It is not only healthy, but it is so delicious. This breakfast cake is also made without any refined sugars or oil, and it is made from gluten-free oat and almond flour.

4.95 from 17 votes

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Course: Breakfast, Dessert

Cuisine: American

Keyword: strawberry breakfast cake

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 215kcal

Equipment

1 baking pan

Ingredients

Breakfast 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

Frosting

1 cup cashews soaked for 2 hours
1/3 cup maple syrup
1/4 cup almond milk
1/2 cup strawberries diced (divided in half)
1 teaspoon vanilla extract
1 teaspoon lemon juice

Instructions

To Prepare The Cake

Preheat oven 350℉. Line an 8x8 baking pan with parchment paper and lightly grease, then set aside.
In a large bowl, combine oat flour, almond flour, chia seeds, baking powder, and salt.
Add in maple syrup, almond milk, vanilla, almond extract, and lemon zest, stirring until fully combined. Lastly, fold in strawberries.
Pour into prepared pan and bake for 40 minutes, or until fork inserted in the cake's middle comes out clean.
Cool completely before adding frosting!

To Prepare The Frosting

Drain and rinse cashews, then add to blender (preferably high-speed). Add maple syrup, almond milk, a 1/4 cup of the strawberries, vanilla extract, and lemon juice.
Blend the mixture on and off, stopping to scrape the frosting down the sides of the blender, until the frosting is soft and creamy, usually after about 5 minutes.
Transfer to a bowl and stir in the remaining fresh diced strawberries. Use immediately or refrigerate until ready for usage.

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