2 flax eggs (2 tbsp flax meal mixed with 6 tbsp boiling water and refrigerate for 5min)
½ cup coconut oil
½ cup coconut or rapadura sugar
⅓ cup almond milk (or other milk/non-dairy milk)
1½ tsp vanilla extract
1 tbsp demerara sugar
Instructions
Preheat oven to 180C. Grease and line a 20cm round cake tine,
Combine flours, baking powder, salt and cinnamon and put aside.
Beat coconut butter and sugar in the bowl of an electric mixer or a large bowl until pale and fluffy. Mix in flax eggs, milk, and vanilla and then gently fold in flour mixture.
Pour mixture into cake tin, arrange strawberries cut side down on top of cake, placing as close together as possible. Do not push strawberries into batter.
Bake for 1 hour or until cake is golden brown and a skewer inserted in the centre comes out clean. Let cool for 5min in the cake tin and then transfer to wire rack.
Recipe by @OmNomAlly at https://omnomally.com/2012/11/12/rustic-strawberry-cake/