Strawberry Coconut Almond Coffee Cake (Vegan)

Sharon Palmer

So, this happened. I brought home a flat of fresh strawberries from Oxnard that I picked up at the farmers market yesterday. I started thinking about making a comforting Sunday morning coffee cake that was healthy enough to eat for breakfast. I knew it would have tons of antioxidant-rich strawberries and whole grains, and it would be light in fat, sugar, salt and completely plant-based, thanks to the magic of   aquafaba.   Here is the result of that inspiration. So, if you’ve got fresh strawberries, turn them into this delish coffee cake!

coffee cake 2

coffee cake 3.1


Strawberry Coconut Almond Coffee Cake (Vegan)

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  • Author: The Plant-Powered Dietitian
  • Yield: 16 servings 1x



  • 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)



  1. Preheat oven to 350.
  2. 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.
  3. Stir in whole wheat flour, all purpose flour, baking powder, and salt (optional) gently, only until combined.
  4. Spray a 9 x 9 inch baking dish with non stick cooking spray.
  5. Spread batter in the bottom of the dish.
  6. Arrange sliced strawberries over the batter.
  7. In a small bowl, mix together margarine, sugar, cinnamon, oats, coconut and almonds together with a fork to create crumbly texture.
  8. Sprinkle crumbs over strawberries and place in the oven. Bake for about 55 minutes, until fork comes out clean.
  9. Allow to cool for a few minutes. Slice into squares.


*Learn how to make aquafaba here:



  • 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

For more plant-based, fruit-forward treats, check out some of my favorites:

Peach Rosemary Olive Oil Crisp
Blueberry Millet Muffins
Cinnamon Apple Crumble

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