This Strawberry Oat Cake is a simple, wholesome treat made with juicy fresh strawberries, hearty oats, and natural sweeteners. Perfect for breakfast, a snack, or a light dessert, it’s a delicious way to enjoy a guilt-free indulgence!
Click here for video tutorial:
Dough:
- 2 cups of oats
- 1 cup oat flour (see notes)
- 1 cup almond flour
- 1 banana mashed
- 1/4 cup maple syrup
- 1/4 cup coconut milk
- 1/4 cup almond butter
- 1 TBSP melted coconut oil
- 2 tsp baking soda
- 3 tbsp ground flaxseeds + 1/4 cup water
- 1 tsp cinnamon
- 1 tsp vanilla
Strawberry Filling:
- 3 cups diced strawberries ( see notes)
- 1/3 cup maple syrup
- 3 TBSP lemon juice
- 4 TBSP chia seeds
- 3 tsp agar agar + 6 tsp water ( see notes)
Directions:
Prepare the Flax Egg:
- In a small bowl, combine 3 tablespoons of ground flaxseeds with 1/4 cup water. Stir and let sit for 5-10 minutes until it forms a gel-like consistency.
Make the Strawberry Filling:
- Add the diced strawberries, maple syrup, and lemon juice to a saucepan over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the strawberries release their juices and soften.
- Stir in the chia seeds and cook for another 2-3 minutes, allowing the mixture to thicken slightly.
- In a small bowl, dissolve the agar agar in 6 teaspoons of water, then stir it into the strawberry mixture. Cook for another 2 minutes, stirring constantly, until the mixture thickens further. Remove from heat and let cool slightly.
Make the Dough:
- In a large mixing bowl, combine the oats, oat flour, almond flour, baking soda, and cinnamon. Mix well.
- In another bowl, mash the banana and mix it with the maple syrup, coconut milk, almond butter, melted coconut oil, vanilla, and the prepared flax egg. Whisk until smooth.
- Gradually pour the wet ingredients into the dry ingredients and mix until a dough forms.
Divide the Dough:
- Split the dough in half. Press one half evenly into a parchment-lined 9×9-inch baking dish to form the bottom crust. Set the other half aside for the top layer.
Assemble the Cake:
- Pour the cooled strawberry filling over the bottom crust, spreading it evenly.
- Crumble or press the remaining dough over the top of the strawberry filling to create the top layer.
6. Bake the Cake:
- Preheat your oven to 350°F (175°C).
- Bake the cake for 15-20 minutes, or until the top is golden brown and firm to the touch.
7. Cool and Serve:
- Allow the cake to cool completely in the pan before slicing to ensure the layers hold together.
- Serve as is or with a dollop of coconut yogurt for an extra treat!
NOTES:
- Oat Flour: If you don’t have oat flour, you can make your own by blending rolled oats in a high-speed blender until it reaches a fine, powdery consistency.
- Agar Agar: This plant-based thickener is key for the strawberry filling to set properly. Make sure to dissolve it in water before adding it to the strawberry mixture to avoid clumps. If you can’t find agar agar, you can use cornstarch or arrowroot powder as an alternative.
- Strawberries: Fresh strawberries work best for this recipe, but you can also use frozen ones. If using frozen strawberries, thaw and drain any excess liquid before cooking to avoid making the filling too watery.
- Dough Texture: The dough will be slightly sticky but pliable. If it’s too wet, add a tablespoon of oat flour at a time until it’s easier to handle.