Fast story of this 1 bowl strawberry cake… My friend asked me to come over to visit and for a strange reason I don’t like to go empty handed, especially since we love sitting to talk for hours while having some tea, so I thought that was the perfect cake to bring.
It is really moist, soft, and light, and I always like to use whole flour when possible on my recipes, which is why for this one I chose spelt whole flour. I really like the nutty taste it gives to it, and topped with some almonds makes a delicious tea cake.
Strawberries are high in antioxidants, vitamins, potassium, folates, fiber, anthocyanins (1). If you like strawberries you definitely have to try my chocolate covered strawberries!
Let’s go!
Nut-free*, Refined sugar-free, Vegan
Time: 10 min +baking
Yield: 6 servings
Ingredients
1/2 cup (125 gr) applesauce
2 cups (200 gr) of spelt flour
2 tsp of baking powder
1 pinch of salt
1/3 cup (80 ml) avocado oil (or any other vegetable oil)
3/4 cup (180 gr) brown sugar
1 cup (220 gr) vegan Greek Yogurt
300 gr strawberries
1/3 cup (30 gr) sliced almonds (optional)
Powder sugar (optional)
Directions
1. Preheat your oven to 180C and grease your cake mold.
2. With a whisk beat the applesauce and sugar in a bowl until creamy.
3. Add in the avocado oil, Greek Yogurt and whisk again until well combined.
4. Sift in the flour, baking powder, and salt. Mix gently with a spatula just until combined. Do not overmix.
5. Pour half top he batter in and top with diced strawberries.
6. Add the remaining half of the batter and cover with the remaining diced strawberries.
7. Top with sliced almonds (optional)
8. Transfer to the oven and bake for about 50 minutes.
9. Cool completely before dusting with powdered sugar (optional).
By the way…
You can absolutely let the almonds out for a nut-free version and you can try and use other fruits instead of strawberries, this recipe works great with blueberries and raspberries.