100ml/ ½ cup coconut oil , in a soft or liquid state
125ml/4½ Oz natural or greek vegan yogurt
113gr/ 4 oz apple puree
2tablespoonslemon juice
1teaspoonvanilla extract
300gr/ ¾ pound strawberries, washed and drained
dusting sugar for topping as preferred
for the almond streusel -
½cupsliced/ slivered almonds
2tablespoonsall-purpose flour
2tablespoonsbrown sugar
2tablespoonscoconut oil, softened
Instructions:
Preheat the oven to 330°F/170°C and prepare a baking pan greased or lined with baking paper.
Prepare the almond streusel mixture - place all the streusel ingredients in a small bowl. Using your clean hands, process the mixture so that all the almonds are evenly coated. Keep aside.
Wash the strawberries and slice them vertically in half and / or quarters. Keep aside.
In a large mixing bowl place all the dry ingredients: flour, ground almonds, brown sugar, baking powder and a pinch of salt, mix. In a separate bowl, place all the wet ingredients: coconut oil (soft to liquid), vegan yogurt, apple puree, lemon juice and vanilla extract, and mix until well combined.
Add the wet ingredients mixture to the dry ingredients mixture and mix well until a uniform mixture is obtained.
Transfer the mixture to a greased pan. Arrange over the sliced strawberries and top it with the almond streusel we kept aside.
Bake for 55 minutes to an hour, until the cake is completely stable and a toothpick stuck in the center comes out dry. Let the cake cool before you slice it.
After cooling and/ or before serving, sprinkle the cake with dusting sugar.
Notes:
The recipe is also suitable for 30 cm/ 12-inch bread pan