Simple rustic strawberry cake
Author: Lili Basic
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.
- 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.
- In a mixing bowl combine flour, baking powder and salt.
- In another mixing bowl whisk eggs, sugar, milk, oil and vanilla until well combined.
- Add dry ingredients into the wet and stir until all combined.
- If batter looks too dry, add a little splash of milk and stir.
- Stir in strawberries previously cut in halves.
- 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.
- Remove from the oven and let it cool well before removing the cake from the baking pan.
- Once cooled dust with powdered sugar and decorate with more strawberries (optional). Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/05/simple-rustic-strawberry-cake/
3.5.3229