Strawberries offer natural sweetness and flavor to this simple, plant-based coffee cake, which is light in sugar and fat, and packed with whole grain goodness.
- 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)
- 1/4 cup vegetable oil or coconut oil (melted and cooled)
- 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 stiff peaks form. Remove from mixer and gently fold in coconut palm sugar, vanilla, plant-based milk, and oil.
- Gently fold in whole wheat flour, all purpose flour, baking powder, and salt (optional), 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 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 50-55 minutes, until fork comes out clean and surface is golden brown.
- Allow to cool for a few minutes. Slice into 16 squares.
*Learn how to make aquafaba here.
- Category: Dessert
- Cuisine: American
- Serving Size: 1 serving
- Calories: 163
- Sugar: 7 g
- Sodium: 24 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
Keywords: cake, strawberry coffee cake, vegan coffee cake