When strawberries are in season, let them shine in your favorite recipes, such as this simple vegan coffee cake. Living in California, I am surrounded by strawberry farms, and at the height of the season—spring and summer—I always have fresh strawberries in my fridge. Beyond eating them fresh and sliced over cereals, I love to bake with strawberries. These super sweet berries offer natural sweetness, so you can trim the sugar in baked goods. This Coconut Almond Strawberry Coffee Cake is an example of how you can use strawberries to lighten up your baked goods, making them healthy enough for breakfast!
Packed with antioxidant-rich strawberries and whole grains, this recipe is light in fat, sugar, and salt, and is completely plant-based, thanks to the magic of aquafaba. You can also make a gluten free coffee cake version of this recipe by swapping out the wheat flour for a gluten-free flour blend. So, if you’ve got a tub of fresh strawberries on hand, give this easy, healthy coffee cake recipe a try. Or use frozen strawberries in the off season. It’s all good! Check out my favorite ways to use strawberries in the kitchen here. And try more creative ways to use strawberries in this amazing collection of plant-based strawberry recipes here.
Packed with antioxidant-rich strawberries and whole grains, this recipe is light in fat, sugar, salt and completely plant-based, thanks to the magic of aquafaba. So, if you’ve got a tub of fresh strawberries on hand, give this easy recipe a try. Or use frozen strawberries in the off season. It’s all good! Check out my favorite ways to use strawberries in the kitchen here.
Follow along with me as I make this recipe on my live video in my IGTV Plant-Based Cooking Class Series here:
Description
Strawberries offer natural sweetness and flavor to this simple, delicious vegan coffee cake, which is light in sugar and fat, and packed with whole grain goodness. You can make this Coconut Almond Strawberry Coffee Cake gluten-free with a couple of easy swaps.
- Preheat oven to 350.
- Place aquafaba* in a mixer bowl and beat for about 2 minutes, until stiff peaks form. Remove from mixer and gently fold in coconut palm sugar, vanilla, plant-based milk, and oil.
- Gently fold in whole wheat flour, all purpose flour, baking powder, and salt (optional), until combined.
- Spray a 9 x 9 inch baking dish with non stick cooking spray.
- Spread batter in the bottom of the dish.
- Arrange sliced strawberries over the batter.
- In a small bowl, mix margarine, sugar, cinnamon, oats, coconut and almonds together with a fork to create crumbly texture.
- Sprinkle crumbs over strawberries and place in the oven. Bake for about 50-55 minutes, until fork comes out clean and surface is golden brown.
- Allow to cool for a few minutes. Slice into 16 squares.
Notes
*Learn how to make aquafaba here.
*Make this recipe gluten-free by swapping the whole wheat and all purpose flours with a gluten-free flour blend.
*I love to bake this recipe in my red Le Creuset 9” baking dish, pictured above.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 163
- Sugar: 7 g
- Sodium: 24 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
For other strawberry recipes, check out some of my favorites:
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