Strawberry-Almond Cake

With strawberry season in full swing, you might find yourself with some leftover strawberries. My husband brought home a couple of pints but they didn’t travel well in the heat of the day. And even though I mixed them with lemon juice, they got a bit overripe before we finished the lot. This quick cake, which we cut into bite-size fingers, made quick use of the remainder.

Ingredients

Beat together

1 cup                        coconut sugar

½ cup                     coconut oil

1                               egg or vegan substitute (1 tbsp ground flaxseed mixed with 3    tbsp water)

1 tsp                        vanilla

Combine

1 cup                        whole wheat flour

1 tsp                         baking soda

Add

1½ cup                    chopped strawberries

1 tsp                          lemon juice

¼ cup                       sliced almonds

Method

Preheat oven to 350°F. Prepare 8-in square pan with cooking spray. Beat together coconut sugar, oil, egg (or substitute) and vanilla until well mixed. Combine flour and baking soda then add to sugar mixture. Fold in fruit and lemon juice. Pour into prepared pan, smooth and top with sliced almonds. Bake in preheated oven until golden, about 30 to 40 minutes. Cool in pan no more than 10 mins. Drizzle with royal icing if desired. Cut into fingers.