Grain-Free Strawberry Breakfast Cake
Moist, perfectly sweet, fluffy and delicious paleo strawberry breakfast cake with fresh strawberries is an amazing treat to serve for breakfast, snack, AND dessert!
Servings: 1 8-inch cake
Calories: 371kcal
Ingredients
- 3 large eggs
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup pure maple syrup
- 1.5 teaspoons pure vanilla extract
- 1 teaspoon lemon juice or cider vinegar
- 2.5 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup fresh strawberries sliced
- 2/3 cup raw almonds chopped
Instructions
- Preheat the oven to 350 degrees F, and lightly oil or spray an 8-inch spring form pan (or regular 8-inch cake pan). Line the bottom of the pan with parchment paper.
- Add all ingredients for the cake except for the strawberries and raw almonds to a blender and blend until smooth.
- Fold the sliced strawberries into the cake batter. Transfer the batter to the prepared pan and smooth into an even layer. Top with the raw chopped walnuts.
- Bake on the center rack of the oven 45 to 55 minutes, or until the cake turns golden-brown and the center is set up. Turn off the oven and allow cake to stand in the hot oven another 10 minutes.
- Allow cake to cool at least 1 hour before slicing and serving.
Nutrition
Serving: 1Slice | Calories: 371kcal | Carbohydrates: 30g | Protein: 11g | Fat: 24g | Fiber: 3g | Sugar: 21g