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Proudly Australian

Strawberry Crumble Cake

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Servings 6-8 slices

Ingredients

Cake: 1 cup/90g/3 oz rolled oats blitzed to make flour 1 cup/90g/3 oz Almond meal 2-3 tbsp/28-42g/1-1.4 oz Natvia 3 tbsp/60ml Melted coconut oil 2 each eggs or flax eggs 2 tsp baking powder 1 tsp Vanilla Extract 1/2 tsp Cinnamon 1-2 tbsp/20-40ml/0.7-1.4 oz Almond Milk Jam layer: 1 1/2 cups/225g/7.9 oz ripe strawberries, chopped 2 tbsp/40g/1.4 oz sugar free berry jam Top Layer: 1/2 cup/45g/1.5 oz Oats 1/4 cup/45g/1.5 oz pepitas/sunflower seeds 2 tbsp/14g/0.5 oz Flax seeds 1/2 tsp Cinnamon 1/3 cup/30g/1 oz Shredded coconut 1 tbsp/20ml Coconut oil 1-2 tbsp/14-28g/0.5-1 oz Natvia

Method

  1. Mix everything together adding a little extra milk if needed.
  2. Spook into a round cake tin lined with baking paper.
  3. Mix up berries and jam and cover the cake batter.
  4. Mix up all crumble ingredients and crumble over strawberry layer.
  5. Bake at 180C for 30-40 mintes, or until bottom later is cooked.
No nutritional info supplied
AFTERNOON TEA, CAKES, CRUMBLE, GLUTEN FREE, KIDS TREATS, STRAWBERRY

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