If you are looking for the perfect Strawberry Breakfast Cake, look no further this recipe is for you! It is not only healthy but it is so delicious with no refined sugars and oil and it is made from gluten-free oat and almond flour. When it comes to spring I try to enjoy all the yummy fresh berries I can get my hands on. There are plenty of fresh strawberries here in Florida and they are so ripe and juicy. It must be the Florida sun, I live a couple of hours away from Plant City Florida and they are national known for producing some of the best-tasting strawberries in the country. As a matter of fact, we have been enjoying fresh strawberries all winter long, from December through to April. I made some Strawberry Protein Pancakes with a batch and they were so delicious that I’m now planning to make another batch of my Strawberry Oat Bars soon. This Strawberry Breakfast Cake is so moist with just the right texture. I used maple syrup to sweeten it but you could substitute with coconut sugar and reduce the amount of liquid. I used gluten-free oat flour (I blend mine in a high-speed blender) and almond flour (Bob’s Red Mills). I added strawberry pieces for a surprising burst of strawberry flavor in every bite. I decided to top the cake with a creamy strawberry frosting. To make the frosting, I used cashews but I have also used almond flour, you will just have to process longer in a food processor. Enjoy this cake for breakfast lunch or supper!
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