Strawberry Crumb Cake
Serves 8
Ingredients
- 3 ripe bananas, mashed
- ¼ cup pure maple syrup
- ⅓ cup coconut sugar
- 1 tsp alcohol-free vanilla extract or vanilla powder
- ⅓ cup water
- 2 ¼ cups gluten-free oat flour
- 1 tsp baking powder
- ¼ tsp baking soda
Strawberry layer:
- 2 cups fresh or frozen and defrosted strawberries, roughly chopped
- ½ tbsp potato, arrowroot, or tapioca starch
- 2 tbsps coconut sugar
Crumb:
- ¾ cup gluten-free oat flour
- ¼ cup brown rice flour
- ¼ cup pure maple syrup
Instructions
Preheat oven to 350°F (180°C). Line a springform cake pan or 8/9-inch brownie pan with baking paper and set aside.
In a large mixing bowl, combine mashed ripe bananas, pure maple syrup, coconut sugar, alcohol-free vanilla extract or vanilla powder, and water, stirring until well mixed.
Add gluten-free oat flour, baking powder, and baking soda to the wet ingredients, and mix until a smooth batter forms.
In a separate bowl, prepare the strawberry layer by tossing fresh or defrosted strawberries with potato, arrowroot, or tapioca starch, and coconut sugar. Spread the strawberry mixture evenly over the batter in the baking dish.
For the crumb topping, mix gluten-free oat flour, brown rice flour, and pure maple syrup until crumbly, then sprinkle it over the strawberries.
Bake in a preheated oven at for 40 to 45 minutes, or until a toothpick inserted comes out clean. Allow the strawberry crumb cake to cool before slicing and serving. Enjoy!
Serves 6-8
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Categories: Desserts, Kid Friendly, Nut & Seed Free, Cakes & Cupcakes, New Recipes
Lemon Balm Kitchen curates the best healing recipes from around the web. This recipe is sourced from Medical Medium 💖 Here you can find a link to the original recipe or check out their social media.