- ½ cup aquafaba* (the amount of liquid found in 1 15-oz can of beans, such as chickpeas, white beans, or kidney beans)
- ¼ cup coconut palm sugar or brown sugar
- 1 teaspoon vanilla
- ½ cup plant-based milk, plain, unsweetened (i.e., coconut, soy, or almond)
- ¼ cup melted, cooled coconut oil (or vegetable oil)
- 1 ½ cups whole wheat flour
- 1 cup all purpose flour
- 2 teaspoons baking powder
- Pinch salt (optional)
- Preheat oven to 350.
- Place aquafaba* in a mixer bowl and beat for about 2 minutes until it’s white and stiff. Remove from mixer and gently mix in coconut palm sugar, vanilla, plant-based milk, and coconut oil.
- Stir in whole wheat flour, all purpose flour, baking powder, and salt (optional) gently, only until combined.
- Spray a 9 x 9 inch baking dish with non stick cooking spray.
- Spread batter in the bottom of the dish.
- Arrange sliced strawberries over the batter.
- In a small bowl, mix together margarine, sugar, cinnamon, oats, coconut and almonds together with a fork to create crumbly texture.
- Sprinkle crumbs over strawberries and place in the oven. Bake for about 55 minutes, until fork comes out clean.
- Allow to cool for a few minutes. Slice into squares.
*Learn how to make aquafaba here: https://sharonpalmer.com/how-to-make-aquafaba/
- Serving Size: 1 serving
- Calories: 161
- Sugar: 7 g
- Sodium: 77 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
Keywords: cake, strawberry, almond, coffee cake