Strawberry Spoon Cake
Servings: 4 Servings
Print Recipe
Ingredients
- 1/2 cup unsalted melted vegan butter plus more for greasing melted
- 1 1/2 cups frozen and thawed strawberries
- 2/3 cup fructose
- 2 teaspoon molasses
- 1/2 cup plant based milk at room temperature
- 1 cup spelt flour
- 1 teaspoon baking powder
- Pinch cardamom
- Vegan vanilla ice cream For serving
Instructions
- Heat oven to 350 degrees F. Grease an 8-inch baking dish with butter. Set aside.
- Combine the fructose and molasses. Stir until well mixed. Set aside.
- Microwave the berries for 30 seconds until thawed. Place in a medium sized bowl and mash to release juice and berries are chunky. Add 1/3 cup of the fructose. Stir until mixed and set aside.
- In a medium sized bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, plant based milk.
- Add the flour and baking powder to the fructose mixture and continue whisking until batter is just smooth.
- Pour the batter to the greased baking dish. Spread it out evenly into corners.Spoon the strawberries and all their juices over the center of the cake batter.
- Place cake in the oven and bake for 20 to 25 minutes, or when a toothpick comes out clean in the center and the top is nicely, lightly browned.
- Remove from the oven and allow to cool for 3 to 5 minutes before serving. Serve warm plain or with ice cream.
Notes
You can use light brown sugar in place of the fructose and molasses.