strawberry breakfast cake

Moist, perfectly sweet, fluffy and delicious paleo strawberry breakfast cake with fresh strawberries is an amazing treat to serve for breakfast, snack, AND dessert!

Grain-Free Strawberry Breakfast Cake

eggs

Extra Virgin Olive Oil

maple syrup

vanilla extract

lemon juice, or cider vinegar

almond flour

baking soda

sea salt

strawberries,

raw almonds, chopped

Preheat the oven to 350 degrees F, and...

Preheat the oven to 350 degrees F, and lightly oil or spray an 8-inch spring form pan (or regular 8-inch cake pan). Line the bottom of the pan with parchment paper.

Add all ingredients for the cake except for...

Add all ingredients for the cake except for the strawberries and raw almonds to a blender and blend until smooth.

Fold the sliced strawberries into the cake batter....

Fold the sliced strawberries into the cake batter. Transfer the batter to the prepared pan and smooth into an even layer. Top with the raw chopped walnuts.

Bake on the center rack of the oven...

Bake on the center rack of the oven 45 to 55 minutes, or until the cake turns golden-brown and the center is set up. Turn off the oven and allow cake to stand in the hot oven another 10 minutes.

Allow cake to cool at least 1 hour...

Allow cake to cool at least 1 hour before slicing and serving.

If you are looking for the perfect Strawberry Breakfast Cake, look no further, because this recipe is for you! It is not only healthy, but it is so delicious. This breakfast cake is also made without any refined sugars or oil, and it is made from gluten-free oat and almond flour.

Strawberry Breakfast Cake

oat flour

chia seeds

baking powder

salt

almond milk

vanilla

almond extract

lemon

strawberries

cashews (soaked for 2 hours)

strawberries (diced (divided in half))

lemon juice

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

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

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

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

Cool completely before adding frosting!

To Prepare The Cake

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.

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.

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

To Prepare The Frosting

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This strawberry breakfast cake looks really nice

This strawberry breakfast cake looks really nutritional

This strawberry breakfast cake looks really nourishing

This strawberry breakfast cake looks really flavorful

This strawberry breakfast cake looks really fabulous 😍🤩

This strawberry breakfast cake looks really heart warming

This strawberry breakfast cake looks really classic

I like the presentation of this strawberry breakfast cake

Would love a slice now....it looks so yummy

Very creative recipe this is for breakfast: one that's very healthy.

This looks delicious and healthy at all costs

Hi, could any fruit be used in place of strawberries ?

Is there a substitute for the chia seeds? I am interested but do not have that ingredient. Looks great otherwise

Indulge in my Strawberry Crumb Cake, a moist and delicious treat perfect for any time of day. Bursting with fresh strawberries and topped with a buttery crumble and sweet glaze, this cake pairs perfectly with your morning coffee or as an afternoon snack. Easy to make and irresistibly tasty!

Strawberry Crumb Cake

(250 g) all-purpose flour

(133 g) granulated sugar

eggs, (room temperature)

(218 g) vegetable oil

strawberries, (washed, hulled, diced (about 5 cups))

(125 g) all-purpose flour

confectioners' sugar

(1 stick / 113 g) unsalted butter, (melted)

(245 g) whole milk

(½ stick / 57 g) unsalted butter

(50 g) granulated sugar

(125 g) confectioners' sugar

milk

Preheat oven. Spray baking dish with nonstick spray.

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Whisk dry ingredients.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Mix eggs and oil.

To a small bowl, add eggs and oil. Stir until well combined.

Mix wet ingredients with dry.

Add the eggs and oil mixture to the flour mixture, mixing until combined.

Fold in strawberries.

Pour batter into baking dish.

Pour the batter into the prepared baking dish.

Make crumble. Whisk flour and sugar; stir in melted butter.

In a medium bowl, whisk together flour and sugar. Stir in melted butter until a crumbly dough forms.

Sprinkle crumble over batter.

Sprinkle the crumble topping evenly over the strawberry batter.

Bake.

Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.

Crumble

Heat milk, butter, and sugar.

In the last few minutes of baking the cake, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.

Poke holes in baked cake.

Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.

Pour milk mixture over cake.

Pour the milk mixture over the cake, making sure it fills the holes and covers the top.

Let cake cool.

Topping

Make glaze. Drizzle over cake.

In a medium bowl, whisk confectioners&#39; sugar and milk until smooth.  Add more milk if needed, one teaspoon at a time, to reach your desired consistency.

Drizzle over cooled cake. Serve.

Glaze

Can I substitute the strawberry for another berry?

https://content.jwplatform.com/videos/YRsLlw10.mp4

Indulge in my Strawberry Crumb Cake, a moist and delicious treat perfect for any time of day. Bursting with fresh strawberries and topped with a buttery crumble and sweet glaze, this cake pairs perfectly with your morning coffee or as an afternoon snack.

All Day Strawberry Crumb Cake

This ultra tender and moist Mixed Berry Breakfast Cake is bursting with sweet-tart raspberries, blueberries, and blackberries in a buttery cake topped with plenty of crumble topping. It&#39;s an easy berry coffee cake that can be enjoyed in the morning with a glass of milk or as an afternoon treat!

Berry Breakfast Cake Recipe

all-purpose flour ((250 grams))

sugar ((150 grams))

butter

vegetable oil

berries

all-purpose flour ((83 grams))

sugar ((66 grams))

salted butter (melted (57 grams))

Preheat oven to 350°F. Spray a 9-inch round or square pan with baking spray.

In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Set aside.

In a medium bowl, mix together the butter, oil, eggs, milk, and vanilla until combined.

Add the wet ingredients to the dry ingredients. Stir just until most of the streaks of flour are incorporated.

Fold in the mixed berries, being careful not to smash them. If using frozen mixed berries, do not defrost them before adding them to the batter. Transfer the cake batter to the prepared cake pan.

Make the crumb topping by mixing the flour, sugar, and salt together in a medium bowl. Add the melted butter using a fork until evenly moistened and crumbly. Sprinkle evenly over the cake batter.

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Grain-Free Strawberry Breakfast Cak...

Strawberry Breakfast Cake

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Top 4 strawberry breakfast cake recipes from across the web

The most viewed strawberry breakfast cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grain-Free Strawberry Breakfast Cak...

Strawberry Breakfast Cake

Strawberry Crumb Cake

Berry Breakfast Cake Recipe

The most viewed strawberry breakfast cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine