Strawberry Breakfast Cake

Step 1

Preheat oven 350℉. Line an 8x8 baking pan with parchment paper and lightly grease, then set aside.

Step 2

In a large bowl, combine oat flour, almond flour, chia seeds, baking powder, and salt.

Step 3

Add in maple syrup, almond milk, vanilla, almond extract, and lemon zest, stirring until fully combined. Lastly, fold in strawberries.

Step 4

Pour into prepared pan and bake for 40 minutes, or until fork inserted in the cake's middle comes out clean.

Step 5

Cool completely before adding frosting!

Step 6

Drain and rinse cashews, then add to blender (preferably high-speed). Add maple syrup, almond milk, a 1/4 cup of the strawberries, vanilla extract, and lemon juice.

Step 7

Blend the mixture on and off, stopping to scrape the frosting down the sides of the blender, until the frosting is soft and creamy, usually after about 5 minutes.

Step 8

Transfer to a bowl and stir in the remaining fresh diced strawberries. Use immediately or refrigerate until ready for usage.