When strawberries are in season, allow them to shine in your favourite recipes, akin to this straightforward vegan espresso cake. Dwelling in California, I’m surrounded by strawberry farms, and on the peak of the season—spring and summer time—I all the time have contemporary strawberries in my fridge. Past consuming them contemporary and sliced over cereals, I like to bake with strawberries. These tremendous candy berries provide pure sweetness, so you possibly can trim the sugar in baked items. This Coconut Almond Strawberry Espresso Cake is an instance of how you should use strawberries to loosen up your baked items, making them wholesome sufficient for breakfast!

Filled with antioxidant-rich strawberries and entire grains, this recipe is gentle in fats, sugar, and salt, and is totally plant-based, due to the magic of aquafaba. You can even make a gluten free espresso cake model of this recipe by swapping out the wheat flour for a gluten-free flour mix. So, in case you’ve bought a bathtub of contemporary strawberries readily available, give this straightforward, wholesome espresso cake recipe a attempt. Or use frozen strawberries within the off season. It’s all good! Take a look at my favourite methods to make use of strawberries within the kitchen right here. And check out extra inventive methods to make use of strawberries on this wonderful assortment of plant-based strawberry recipes right here.

Filled with antioxidant-rich strawberries and entire grains, this recipe is gentle in fats, sugar, salt and utterly plant-based, due to the magic of aquafaba. So, in case you’ve bought a bathtub of contemporary strawberries readily available, give this straightforward recipe a attempt. Or use frozen strawberries within the off season. It’s all good! Take a look at my favourite methods to make use of strawberries within the kitchen right here.

Comply with together with me as I make this recipe on my reside video in my IGTV Plant-Based mostly Cooking Class Sequence right here:

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Description

Strawberries provide pure sweetness and taste to this straightforward, scrumptious vegan espresso cake, which is gentle in sugar and fats, and filled with entire grain goodness. You may make this Coconut Almond Strawberry Espresso Cake gluten-free with a few straightforward swaps.



  1. Preheat oven to 350.
  2. Place aquafaba* in a mixer bowl and beat for about 2 minutes, till stiff peaks kind. Take away from mixer and gently fold in coconut palm sugar, vanilla, plant-based milk, and oil.
  3. Gently fold in entire wheat flour, all goal flour, baking powder, and salt (optionally available), till mixed.
  4. Spray a 9 x 9 inch baking dish with non stick cooking spray.
  5. Unfold batter within the backside of the dish.
  6. Organize sliced strawberries over the batter.
  7. In a small bowl, combine margarine, sugar, cinnamon, oats, coconut and almonds along with a fork to create crumbly texture.
  8. Sprinkle crumbs over strawberries and place within the oven. Bake for about 50-55 minutes, till fork comes out clear and floor is golden brown.
  9. Enable to chill for a couple of minutes. Slice into 16 squares.

Notes

*Learn to make aquafaba right here.

*Make this recipe gluten-free by swapping the entire wheat and all goal flours with a gluten-free flour mix.

*I like to bake this recipe in my pink Le Creuset 9” baking dish, pictured above.

  • Prep Time: quarter-hour
  • Cook dinner Time: 55 minutes
  • Class: Dessert
  • Delicacies: American

Diet

  • Serving Dimension: 1 serving
  • Energy: 163
  • Sugar: 7 g
  • Sodium: 24 mg
  • Fats: 7 g
  • Saturated Fats: 2 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 4 g

For different strawberry recipes, take a look at a few of my favorites:

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