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  • 170g of coconut oil 

  • 300g of ground almonds

  • 170g of coconut sugar

  • 1tsp baking powder

  • 3 eggs

  • dribble of vanilla essence

  • 300g of strawberry hulled and chopped

Strawberry and Almond Cake

Pre heat the oven to 160 degrees

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Melt the coconut oil

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Add all the dry ingredients together and stir in the coconut oil. 

Beat the eggs together and stir in to the mixture

Gently stir through the strawberrys

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Scoop the mixture into a tin and cook for 40/45 mins until the top has a slight bounce to it and it has turned golden brown. 

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Leave to cool for 30 mins and turn out of the tin onto a wire rack. 

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You can make this with raspberries or blueberries too. I like to serve it with whipped coconut cream, or coconut yogurt, more fruit and lots of glitter. This to me is the perfect summer dinner part pudding - also works great as muffins! 

 

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