My only complaint about this cake was that it was made in a bread pan, and thus not very big. And I would have gladly had seconds (you could double the ingredients and make it in a square brownie size pan, but then alter the cooking time). This cake has a sort of coffeecake feel to it, but with the freshness of strawberry. I served it as a dessert after dinner, but it could easily be served at a brunch! I also coincidentally realized that I think this recipe may be vegan (no eggs, butter, or milk), so if you have any vegan friends, be sure to make this for them!
Recipe adapted from here.
2 tablespoons coconut oil (I bought mine at Trader Joe’s)
4 teaspoons almond milk (you could do regular milk or coconut milk if you want)
5 tablespoons sugar
1/2 cup flour
1/4 cup raw almonds, chopped
3/4 cups flour
1/2 teaspoon baking powder
1/4 cup coconut oil, melted
1/3 cup sugar
1 teaspoon vanilla
6 tablespoons almond milk, warmed
1/2 cup sliced strawberries
1. Preheat the oven to 350 degrees. Prepare a bread pan by spraying it with cooking spray. You can also line the pan with wax paper as I did.
2. In a microwave safe bowl, combine the oil and milk for the crumb topping. Heat for 30-60 seconds, until melted. Set aside. In a bowl (no need to do in electric mixer), mix the sugar and flour. Then add the almonds and oil mixture and use a spoon or fork to combine until it is crumbly. Set aside.
3. In a bowl, mix the flour and baking powder, and set aside. In the bowl of your electric mixer fitted with the whisk attachment, mix the melted oil, sugar, and vanilla. Add the warmed almond milk and flour mixture and mix until fully incorporated. Transfer this dough to the pan and spread it evenly on the bottom. Top with a layer of strawberries. Then top with the crumb topping.
4. Bake for 40-45 minutes until a toothpick comes out clean. Let the cake cool in the pan before removing it to a wire rack. Continue letting it cool before cutting it.