Rustic Fresh Strawberry Cake
Prep time
Cook time
Total time
A truly special vegan and gluten free cake for summer, made with fresh whole grains and grain-free flours, strawberries, cinnamon and vanilla.
Recipe type: Baking, Cakes
Cuisine: Dairy-free, egg-free, gluten-free, soy-free, vegan
Serves: 10
  • 250g strawberriems, hulled and halved
  • ½ cup quinoa flour
  • ½ buckwheat flour
  • ½ cup brown rice flour
  • ½ cup tapioca starch
  • 1tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 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
  1. Preheat oven to 180C. Grease and line a 20cm round cake tine,
  2. Combine flours, baking powder, salt and cinnamon and put aside.
  3. 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.
  4. 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.
  5. 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