1/2cupdiced strawberriesplus about 8 sliced strawberries for topping
Turbinado sugaroptional
Instructions
Preheat oven to 350º F and lightly grease a 9" square baking pan or 9" cast iron skillet with coconut oil.
In a large mixing bowl, combine the almond flour, coconut sugar, tapioca flour, coconut flour, baking powder, and salt. Whisk thoroughly. Form a well in the center of the dry ingredients.
In a separate bowl, whisk together the dairy-free milk, apple cider vinegar, coconut oil, maple syrup, egg, and vanilla extract.
Pour the liquid ingredients over the dry ingredients and whisk until smooth. You’ll have a thick batter. Fold in strawberries. Pour into the prepared pan and spread the batter evenly. Top with the sliced strawberries, and sprinkle with Turbinado sugar, if using.
Bake for 40 to 45 minutes, or until the toothpick inserted comes out clean and the cake springs back when pressed with a fingertip.
Let cool completely before removing it from the pan and serving.
Notes
For the flax egg, combine 1 tablespoon flax meal and 2.5 tablespoons water in a small bowl. Whisk and let gel for 5 minutes before using.