Strawberry Coffee Cake

5 from 1 vote

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Breakfast, Dessert

Cuisine: American

Servings: Servings

Calories: 216kcal

¼ cup coconut oil melted
2 tablespoons coconut butter not oil, melted
¾ cup unsweetened almond or cashew milk
1/3 cup xylitol or coconut sugar
½ teaspoon plain or vanilla liquid stevia or to taste
1 teaspoon apple cider vinegar
2 teaspoons pure vanilla extract
2 teaspoons finely grated lemon zest
1¾ cups Ricki’s All-Purpose Gluten-Free Flour Mix
2 tablespoons ground flaxseed
½ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon kosher or fine sea salt
1½ cups sliced strawberries fresh or frozen (if frozen, do not defrost before using; slice while frozen and use right away)

Preheat the oven to 350ºF. Line an 8x8-inch pan with parchment paper or grease with coconut oil.

In a small bowl, combine the flour, xylitol, ginger, coconut, and salt. Add the coconut oil and pinch the mixture with your fingers until the oil is incorporated and the mixture is crumbly. Set aside.

In a glass measuring cup or bowl, whisk together the oil and coconut butter until no lumps are visible. Add the milk, xylitol, stevia, vinegar, vanilla, and lemon zest. Whisk well.
In a medium bowl, sift together the flour, ground flaxseed, xanthan gum, baking powder, and salt. Whisk to combine. Pour the wet mixture over the dry and stir just until combined (it’s okay if there are a few small lumps). Gently fold in the strawberries. The batter will be thick.
Spread the batter in the pan and sprinkle evenly with the topping.
Bake for 35-45 minutes, until the top is lightly browned and a tester comes out clean when inserted in the center of the cake (note that it might take a bit longer to bake if you use frozen berries). Cool completely before slicing and serving.