This cake is surprisingly light for being whole-grain.
INGREDIENTS
- 6 tablespoons coconut oil, softened
- 1 cup oat flour
- 1/2 cup barley flour
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon celtic sea salt
- 1 cup plus 2 tablespoons muscovado sugar or maple sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 pound strawberries, hulled
DIRECTIONS
Preheat oven to 350 degrees. Oil a 10-inch pie plate. Whisk flour, baking powder, and salt together in a medium bowl.
In a large bowl, cream together coconut oil and sugar with an electric beater, medium-high, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low, gradually mix in flour mixture. Transfer batter to prepared pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining two tablespoons sugar over the berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, 50 minutes - 1 hour. Let cool in pie plate on wire rack. Cut into wedges and serve with homemade whipped cream and fresh strawberries.
Cake can be stored at room temperature, loosely covered, up to 2 days.
