STRAWBERRY COFFEE CAKE

I always consider this cake to be my go-to for any picnics or barbeques.  It’s the perfect light summer dessert and a real crowd pleaser.  No need to worry about anyone’s dietary restrictions as it’s gluten-free, vegan and nut free.  Feel free to swap out the strawberries for any other berry and don’t forget the whipped cream!

Preheat oven 375F

Prepare cake batter:

Prepare the flaxseed egg by mixing ground flaxseed and water.  Let sit for 15 minutes.

Whisk flour, baking powder, xanthan gum and salt in medium bowl.  Set aside.

In another bowl, combine flaxseed egg, sugar, milk, oil, lemon juice, rind and vanilla extract.  Pour wet ingredients into dry ingredients and stir, being careful not to overmix.  Pour batter into 8” round lightly oiled or buttered pan.

Topping:

Mix flour and sugar together.  Cut in butter until a wet crumble forms.

Chop ½ cup of strawberries using a mini food processor and gently fold into crumble batter.

Sprinkle strawberry crumble over cake batter.   Bake 25 – 30 minutes.

Print
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STRAWBERRY COFFEE CAKE

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 25 - 30 minutes
  • Total Time: 45 - 50 minutes
  • Yield: 6 - 8 slices 1x
  • Category: dessert
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

I always consider this cake to be my go-to for any picnics or barbeques.  It’s the perfect light summer dessert and a real crowd pleaser.  No need to worry about anyone’s dietary restrictions as it’s gluten-free, vegan and nut free.  Feel free to swap out the strawberries for any other berry and don’t forget the whipped cream!


Ingredients

Scale

Cake batter:

  • 1 flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • ½ cup organic sugar
  • ½ cup plant-based milk
  • 1 tablespoon avocado oil
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon rind
  • ½ teaspoon pure vanilla extract
  • 1 cup oat flour
  • 1 teaspoon xanthan gum
  • 2 tablespoons aluminum-free baking powder
  • ½ teaspoon salt

Topping:

  • 3 tablespoons organic sugar
  • ½ cup oat flour
  • 2 tablespoons vegan butter
  • ½ cup fresh organic strawberries, chopped + more for serving
  • Organic icing sugar
  • Vegan whipped cream

Instructions

Prepare cake batter:

  1. Preheat oven 375F
  2. Prepare the flaxseed egg by mixing ground flaxseed and water.  Let sit for 15 minutes.
  3. Whisk flour, baking powder, xanthan gum and salt in medium bowl.  Set aside.
  4. In another bowl, combine flaxseed egg, sugar, milk, oil, lemon juice, rind and vanilla extract.
  5. Pour wet ingredients into dry ingredients and stir, being careful not to overmix.
  6. Pour batter into 8” round  lightly oiled or buttered pan.

Topping:

  1. Mix flour and sugar together.
  2. Cut in butter until a wet crumble forms.
  3. Chop ½ cup of strawberries using a mini food processor and gently fold into crumble batter.
  4. Sprinkle strawberry crumble over cake batter.
  5. Bake 25 – 30 minutes.
  6. Cool completely and sprinkle lightly with icing sugar.

Notes

Serve with additional chopped strawberries and top with whipped cream.

 

Keywords: vegan dessert, gluten-free dessert, strawberry dessert, vegan coffee cake, gluten-free coffee cake

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