Lazy Strawberry Cake
 
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • ⅓ cup olive oil plus more for greasing
  • 1½ cups (heaping) organic strawberries (8 ounces)
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 1 tablespoon vanilla extract
  • ⅓ cup brown sugar
  • ½ cup plant-based milk such as almond or oat milk
  • ½ teaspoon salt
  • 1 cup gluten-free flour (I use Bob Redmill’s 1:1)
  • 1 teaspoon baking powder
How To Make
  1. Preheat the oven to 350 degrees and grease an 8-inch baking dish (it can be round or square) with olive oil.
  2. In a medium bowl, place the strawberries, add sugar, sea salt and vanilla extract. Lightly press the strawberries to release their juices (but not too hard, so that they retain their shape), using your hands or the back of a fork. Set aside.
  3. In a large bowl, whisk together the olive oil and brown sugar, milk and salt. Add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners (otherwise the strawberry juice will seep out when baking).
  4. Spoon the strawberries and all their juices over the top of the batter.
  5. Bake for 35 to 40 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls.
Notes
• Given that the strawberries will release water as they cook, the top of the cake will definitely be a lot more moist than the sides and the bottom, but that is perfectly fine. Just make sure to bake until a toothpick inserted in the middle comes out more or less clean.

• Please note, if you would like to incorporate less sugar, feel free to cut the amount down to ¼ cup.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/lazy-strawberry-cake/