Grain-Free Strawberry Breakfast Cake

Name: Grain-Free Strawberry Breakfast Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 8-inch cake
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; 2.5 cups almond flour; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1 cup fresh strawberries; 2/3 cup raw almonds

User Reviews

4.4

81 reviews

Good

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
1 8-inch cake
Calories
371 kcal
Course
Dessert
Cuisine
American

Grain-Free Strawberry Breakfast Cake

Tyler Espinosa

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Moist, perfectly sweet, fluffy and delicious paleo strawberry breakfast cake with fresh strawberries is an amazing treat to serve for breakfast, snack, AND dessert!

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Ingredients

Servings

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

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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.