Simple rustic strawberry cake
Prep time
Cook time
Total time
Recipe type: Dessert
  • 2½ cups all-purpose flour (or white spelt flour)
  • 2 tsp baking powder (or 1 sachet)
  • pinch of salt
  • 2 eggs
  • ¾ cup xylitol sugar or coconut sugar (or raw cane sugar)
  • 1 cup milk (I use oat milk)
  • ¼ cup coconut oil, melted (or olive oil, not extra-virgin)
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries, cut in halves
  • Topping / Decoration
  • 1 cup fresh strawberries (optional)
  • powdered sugar
  • Note: 1 cup = 250 ml
  • If using coconut sugar, cake will be darker brown colour than if using xylitol or regular sugar.
  1. Preheat oven to 180 C / 356 F. Prepare a 24 cm (9 inch) Springform baking pan, grease it with oil or butter and dust with flour.
  2. In a mixing bowl combine flour, baking powder and salt.
  3. In another mixing bowl whisk eggs, sugar, milk, oil and vanilla until well combined.
  4. Add dry ingredients into the wet and stir until all combined.
  5. If batter looks too dry, add a little splash of milk and stir.
  6. Stir in strawberries previously cut in halves.
  7. Pour the batter into prepared Springform baking pan and bake for about 40 min or until golden brown and the tester comes out mostly clean.
  8. Remove from the oven and let it cool well before removing the cake from the baking pan.
  9. Once cooled dust with powdered sugar and decorate with more strawberries (optional). Enjoy!
Recipe by Travelling oven at