Simple rustic strawberry cake
Prep time
Cook time
Total time
Recipe type: Dessert
  • 2 cups all-purpose flour
  • ½ cup whole wheat flour or spelt flour
  • 2 tsp baking powder (or 1 sachet)
  • pinch of salt
  • 2 eggs
  • ¾ cup coconut sugar or xylitol (or raw cane sugar)
  • 1 cup almond milk (or other 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 (optional)
  • 1 cup fresh strawberries
  • coconut cream, whipped (or regular whipping cream)
  • 1 sachet vanilla sugar (optional)
  • Note: 1 cup = 250 ml
  1. Preheat oven to 180 C / 356 F. Prepare a 26 cm (10 inch) Springform baking pan or 32 x 25 cm (12 x 10 inch), grease it 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. If batter looks too dry, add a little splash of milk and stir.
  5. Stir in strawberries previously cut in halves.
  6. Pour the batter into prepared Springform baking pan and bake for about 30 min or until golden brown and the tester comes out clean.
  7. Remove from the oven and let it cool well before removing the cake from the baking pan.
  8. Whisk coconut cream with vanilla sugar and spread it over cooled cake. Decorate with fresh strawberries and dust with powdered sugar. Enjoy!
Recipe by Travelling oven at