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My family and I recently went strawberry picking, and we came home with three pounds of beautiful fruit! They were so ripe, I knew they wouldn’t last too terribly long, so it got me thinking about what I could create with them.
I initially set out to make muffins, but decided that the batter should work well as a cake too – and I’m so glad I went that route!
This cake is paleo, as is most everything I bake since I don’t tolerate grains or dairy very well. I’m also recently egg free as well, so I wanted to experiment with a chia-egg to see if it would work!
The result is a very flavorful and moist cake that is absolutely packed with strawberry goodness! The flavors reminded me of a cake from a strawberry box mix – it is that good! And, since I absolutely love frosting (literally, I could eat an entire container of it in one sitting), I couldn’t resist coming up with a glaze as well.
The glaze was a true experiment, as most glazes require powdered sugar. I wanted to avoid that due to the amount of sugar and because most powdered sugars include corn starch. The experiment was a success! I love this glaze because it gives the cake that indulgent taste but isn’t overly sweet – so I wasn’t left feeling gross after I ate it (and mayyyyybe I had two pieces – shhh!).
As with everything I make, I gave my husband a piece and he literally gobbled it up in two bites and said “What was that? It was really good!” Mission accomplished!
Here are a few of the products I used to make this recipe. If you are new to the paleo diet, you may not have some of these alternative flours on hand – that’s ok! I purchase most of my flours online and prefer the Bob’s Red Mill or Anthony’s brands, as I trust them to truly be gluten free:
I hope you enjoy this cake as much as we did!
Paleo Strawberry Coffee Cake with Glaze
Ingredients
For the Cake
- 2 Tbsp Chia Seeds
- 1/4 Cup Water
- 2 tsp Apple Cider Vinegar
- 1/2 Cup Almond Milk (or milk of your preference)
- 3 Tbsp Coconut Oil
- 1/4 Cup Maple Syrup
- 1 Banana
- 5 Tbsp Coconut Flour
- 1/2 Cup Almond Flour
- 1/2 Cup Cassava Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 Cup Strawberries, chopped, with 1/2 cup reserved
For the Glaze
- 1/2 Cup Coconut Cream (open a can of full-fat coconut milk and use the solids)
- 4 Tbsp Maple Syrup
- 1 tsp Vanilla
- Dash Salt
- 1 tsp Cassava Flour
Instructions
Cake Instructions
- Preheat oven to 350 degrees.
- In small bowl, mix together chia seeds and water and set aside for 10 minutes, allowing it to form a gel. This is the egg replacement and will hold everything together.
- In small bowl, add 2 tsp apple cider vinegar into a measuring cup. Add dairy free milk to fill the cup to reach a total of 1/2 cup. Allow to sit for 10 minutes. This creates a dairy-free buttermilk.
- In large bowl, mash banana well and stir in the coconut oil and maple syrup. Add the milk and chia seed mixtures.
- Stir in the coconut, almond, and cassava flours, along with the salt and baking powder.
- Add 1 1/2 cups of chopped strawberries. As you stir, they may start blending into the batter, and that's okay – it'll give the cake that amazing strawberry flavor! Once you have reached the desired blended texture of the strawberries, add in the rest of the chopped strawberries gently, so they remain intact.
- The batter should be wet, but not runny. If it's too wet, simply add additional cassava flour, one tablespoon at a time.
- Pour into a greased 8×8 pan or round cake pan. Bake for approximately 1 hour 15 minutes, until the cake is brown on the top and firm to the touch. It should not be jiggly if you shake the pan.
- Allow cake to cool for at least 30 minutes prior to glazing.
Glaze Instructions
- Mix coconut cream, maple syrup, vanilla, and salt together in bowl.
- Slowly whisk in the cassava flour to thicken it. Glaze will thicken a bit as it stands as well. Add additional flour if you'd like a thicker glaze, and more maple syrup if you'd like the glaze to be sweeter.
- After cake has cooled, spread the glaze on top. You may wish to remove the cake (carefully!) from the pan and place on a cake plate so that the glaze is able to run over the sides.
- Let the cake sit for a few minutes if you want the glaze to thicken a bit more. Serve and enjoy!
I was able to taste test this one and can vouch that it’s delicious!
Thank you for being an official taste tester!