Strawberry Flax Crumble Cake

Strawberry Flax Crumble Cake
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    [ID] => 16807
    [post_author] => 2
    [post_date] => 2021-08-04 08:51:37
    [post_date_gmt] => 2021-08-04 14:51:37
    [post_content] => 
    [post_title] => Strawberry Flax Crumble Cake
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    [post_name] => strawberry-flax-crumble-cake
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    [post_modified] => 2021-08-08 18:22:54
    [post_modified_gmt] => 2021-08-09 00:22:54
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    [guid] => https://llbalanced.com/?post_type=recipe&p=16807
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08.04
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TOTAL TIME :40minutes20minutes
6-8slices
INGREDIENTS
  • CAKE INGREDIENTS:
  • 2 1/2 cups fresh strawberries (or 2 cups thawed-from-frozen)
  • 3/4 cup plus 1 tablespoon monkfruit sweetener (sub coconut sugar or white sugar)
  • 1 cup oat flour (I make this at home in my Vitamix or food processor!)
  • 1/2 cup flax meal (if you only have flax seeds, pulse them into meal in a Vitamix or food processor; sub almond flour)
  • 3/4 cup blanched almond flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup refined coconut oil or unsalted butter, melted and cool to room temperature
  • 1 teaspoon almond extract
  • CRUMBLE INGREDIENTS:
  • 1/4 cup refined coconut oil or unsalted butter, melted and cooled to room temperature
  • 1/4 cup monkfruit sweetener (sub coconut or white sugar)
  • 1/2 cup blanched almond flour
  • 2 tablespoons oat flour
  • 1/2 cup slivered almonds
  • SPECIAL EQUIPMENT:
  • 9" silicone cake pan (can use metal, but it's just more difficult to get out)
DIRECTIONS
  1. Preheat oven to 350 degrees and grease your cake mold (I even spray my silicone mold). Place on a baking sheet.
  2. Dice strawberries into ¼” pieces and add to a bowl, along with 1 tablespoon monkfruit. Toss to coat and set aside.
  3. In a large mixing bowl, combine oat flour, flax meal, blanched almond flour, baking powder, baking soda and salt.
  4. In a separate mixing bowl, whisk together remaining ¾ cup monkfruit, eggs, coconut oil and almond extract.
  5. Add wet ingredients to dry and stir until just combined. Fold in strawberries. Add mixture to your cake mold, using a dampened spatula to spread into an even layer.
  6. Make crumble in one of your mixing bowls: stir together coconut oil, brown sugar and almond flour until it forms the consistency of wet sand. Stir in almonds, then evenly distribute crumble over cake press gently into the batter.
  7. Bake for 40 minutes, until golden-brown and firm around the edges. Cool 30 minutes before removing from mold. I place a large plate or baking sheet on top and flip, squeezing from both ends to keep it together. At this point, the cake is upside down, so I repeat with another plate or baking sheet. Cool another 20 minutes before slicing with a sharp knife. Leftover cake will keep tightly sealed in the refrigerator up to 5 days. I microwave slices for 10 seconds before enjoying. I don’t suggest freezing.
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