Coconut Almond Strawberry Coffee Cake
Ingredients
The cake
-
½
cup
aquafaba
-
¼
cup
coconut palm sugar or brown sugar
-
1
teaspoon
vanilla
-
½
cup
plant-based milk, plain, unsweetened
-
¼
cup
vegetable oil or coconut oil
-
1 ½
cups
whole wheat flour
-
1
cup
all purpose flour
-
2
teaspoons
baking powder
-
Pinch
salt (optional)
The topping
-
2
cups
fresh sliced strawberries
-
2
tablespoons
soft margarine, dairy-free
-
2
tablespoons
coconut palm sugar or brown sugar
-
1
teaspoon
cinnamon
-
¼
cup
oats
-
¼
cup
shredded, unsweetened coconut
-
¼
cup
slivered almonds
Instructions
- Preheat the oven to 350°F.
- Beat aquafaba in a mixer until stiff peaks form, then fold in coconut palm sugar, vanilla, plant-based milk, and oil.
- Gently fold in the whole wheat flour, all-purpose flour, baking powder, and optional salt until combined.
- Spray a 9x9 inch baking dish with non-stick cooking spray and spread the batter in the bottom.
- Arrange sliced strawberries over the batter.
- In a small bowl, mix margarine, sugar, cinnamon, oats, coconut, and almonds to create a crumbly texture.
- Sprinkle the crumb mixture over the strawberries and bake for about 50-55 minutes until a fork comes out clean and the surface is golden brown.
- Allow to cool for a few minutes before slicing into 16 squares.
Nutrition Facts (estimated)
Servings
16
Calories
163
Total fat
7g
Total carbohydrates
24g
Total protein
4g
Sodium
24mg
Cholesterol
0mg
You might also like