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Strawberry Breakfast Cake with a Cinnamon Crunch Topping (Grain Free)

strawberrybreakfastcake

Strawberry Breakfast Cake with a Cinnamon Crunch Topping (Grain Free)

I’m starting to see one of my favorite things – juicy, bright red, fresh strawberries popping up all over at my local farmer’s market. Since strawberries are one of my top 3 favorite fruits, I hope you don’t mind all my latest recipe creations featuring these little red gems.

 

I also hope you’ll be able to find a local organic farm or a no chemical produce stand because strawberries have one of the very highest pesticide residue counts. So much so that my local organic farmer jokes that you could mash up conventionally grown strawberries and use the mash as a pesticide. He’s half joking, but the chemicals they use on these conventionally grown strawberries are no laughing matter.  The EPA (Environmental Protection Agency) classifies one chemical they use on strawberry plants, methyl bromide, as a Toxicity Category 1 compound because it can cause poisoning, neurological damage and reproductive harm. 

 

I truly don’t mean to scare you. Rather, I just want to inform you of the things they are doing to our beautiful strawberries  so you can make an educated decision on what type of strawberries you buy for your family. Year after year, strawberries have been tested to exceed pesticide tolerance levels by the USDA’s Pesticide Data Program. Because strawberries are soft and porous and have no thick outer skin, it’s virtually impossible to wash off the harmful pesticide residue.

strawberry-picking-basket

 

I don’t buy everything organic (I do the best I can with the resources I have), but I do always make sure to buy organic strawberries for those reasons. And if you buy conventional strawberries, do me a favor and soak them in a water/vinegar solution (add a cup of white vinegar to the water) for at least 30 minutes. This will help wash off the pesticides and bacteria and also make your strawberries last longer!

 

So grab yourself some organic strawberries and give this breakfast cake a try. It’s just delightful and your house will smell absolutely amazing while it’s baking. The texture and consistency is perfect and the crunch topping tastes like a coffee cake. In fact, I served it to some guests last weekend and they raved about it, never even knowing it was grain free.

 

My favorite way to eat this is paired with a cup of hot tea or coffee. Coconut flour baked goods tend to get better and better with time in the fridge, so this is a great recipe to make the night before and enjoy the next morning. It also freezes well.

 

Strawberry Breakfast Cake with a Cinnamon Crunch Topping (Grain Free)
 
Serves: 1
 
Ingredients
  • 6 eggs
  • ¼ cup coconut oil or butter, melted
  • ¼ cup pure raw honey or pure maple syrup
  • 1 T pure vanilla extract
  • ½ cup milk of choice (coconut, almond, dairy, etc)
  • ½ cup coconut flour
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1½ cups strawberries, diced (reserve ½ cup for topping)
  • Cinnamon Crunch Topping Ingredients-
  • 1 cup nuts/seeds of choice (I used a mix of soaked almonds, walnuts, and sunflower seeds)
  • ½ cup shredded unsweetened coconut flakes
  • 2 T pure raw honey
  • 2 T butter or coconut oil
  • 1 T cinnamon
  • pinch of sea salt
  • ½ cup additional strawberries, diced
Instructions
  1. Preheat oven to 350.
  2. In a large bowl, mix together the eggs, oil or butter, honey, milk, and vanilla. Add in the coconut flour, baking soda and salt and stir until combined. Fold in 1 cup of the strawberries. Pour into a lightly greased 8x8 baking pan. Place spoonfuls of the nut mixture all over the top. Finally add ½ cup of the diced strawberries over the top. Bake for 45 minutes or until center is cooked through. Enjoy!
  3. Topping Directions-
  4. Mix together the nuts/seeds, shredded coconut, honey, butter/oil, cinnamon and salt in a small bowl.
Notes
If you need to bake it longer than 45 minutes, you may need to add foil to the top so the topping doesn't burn.
Nutrition Information
Serving size: 9 Calories: 340 Fat: 24g Saturated fat: 11g Unsaturated fat: 11g Carbohydrates: 26g Sugar: 14g Sodium: 312mg Fiber: 3g Protein: 9g Cholesterol: 127mg
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36 comments

  1. Oh my gosh, this looks absolutely amazing! I am so happy that I found your blog recently; all your recipes look so good. My husband and I have been on and off with Paleo this year and we are definitely happier and feel so much better when we are ON rather than off. But sometimes those damn bread cravings get to me–I could live with this though!

  2. Yummy! My 3 year old daughter would love this! Can you use frozen strawberries?? Thx for sharing!

  3. I plan on trying this recipe. I love using fresh strawberries. I do look forward to trying this recipe!!!

  4. This just looks to amazing, going to try this in the weekend!
    But I bet It’s not going to beat the breakfast souffle 😀

  5. I made this Strawberry Breakfast Cake this morning! It is totally amazing! My husband I loved it… Hopefully my girls will too but they are still in bed… Sleepy teens! Thank you for this recipe. I think you could use this recipe with almost any fruit that comes in season! yummmm

  6. Question for you: I made this and a few other baked goods, and while they taste amazing they bake up weird. The top 3/4 is perfect and fluffy, but the bottom 1/4 is like an omelet… It’s almost as if the egg has settled… I preheat the oven, mix well, follow direction… But it keeps happening. Any ideas why this is?? Please help!!! 🙂

  7. I am SO excited to see this. I have both strawberries and rhubarb growing in my yard and want to try both of them in the cake!

  8. Made this today…am eating it right now. Fantastic and YUMMY! I love the flavor of the strawberries, and I think next time I’m gonna try the idea someone else posted about adding rhubarb!
    Thanks again for another winning recipe!

  9. Fantastic! I used fresh peaches instead of strawberries — AWESOME and DELICIOUS! Thanks for doing the hard work of putting together a very flexible fruit recipe!

  10. This sounds amazing! Do you think I could use Ghee instead of coconut oil or butter?

  11. Sworn off wheat so this was a brilliant option for breakfast. I made half the quantity (3 eggs) and used walnut oil instead of coconut which I didn’t have. Really nice! It was a little like a fruity frittata! I’m looking forward to seeing what another slice tastes like after a night in the fridge (if it lasts that long!)

  12. Uh oh!! My cake is in the oven. While cleaning up, I found an egg that rolled behind the bowl. I will let you know how it turns out with 5 eggs.

    • Primally Inspired

      LOL! This cracks me up because it sounds like stuff I do all the time 🙂
      Yes, please let me know how it turns out with the 5!
      Without that added moisture, it could be a little on the dry side, but hopefully not!

      • It turned out great! It’s not dry at all. I don’t have anything to compare it to because it’s the first time I made it. I don’t know if this has anything to do with it: I used “So Delicious” coconut milk beverage, I let the batter sit for a few minutes longer due to an almond mishap while making the topping, I used a 9×9 stone to bake in lined with parchment, I baked it @ 350 degrees using the convection feature on my oven. It helps to keep moisture in meat, so I figured it would help in this case. It is out on the cooling rack now. I took a spoonful off the edge to try it out. It’s cooked, but falling apart a bit due to still being warm. Let’s see how it firms up when cooled.

  13. Can I substitute the raw honey/pure maple syrup with a different sugar substitute? I’m going back to low carb soon and I never tried either for use in a recipe.

    • Primally Inspired

      Yes! A lot of people said they like using stevia or coconut sugar or just organic sugar. For the coconut sugar or other sugars, it’s a 1:1 substitute. It’s different with stevia and I’m not sure how to convert it. I don’t use it, so I’m not familiar with how to go about substituting for honey. I do know from my readers that it will work in the recipes, though!

  14. This was delicious. I used pecans for the nut topping and it was perfect! And I know my little one is going to love it. Thanks!

  15. I made this last night and it is delishous. My husband even liked it, and he usually will not touch gluten free stuff! I plugged it into Lose It and the whole recipe is 2262. The smallest portion I could enter is 1/8th of the pan and it comes to 283 calories with 24 grams of carb. I would cut the cake into 16th’s but my recipe app does not give me the option. Not bad I say for a breakfast cake!!!!
    Thanks for this recipe.

  16. How long do you typically soak your nuts for? Do you always have soaked on hand or soak them for each recipe before hand?

  17. LOVE this recipe! I’ve made it with fresh peaches, another time with fresh apples, and yet again with fresh strawberries – and I don’t even have a favorite because each was fabulous! I don’t soak the nuts/seeds – I’ve used only almonds, and I’ve used half almonds and half sunflower seeds, which is now my preference because the flavor is awesome and it’s less work not to chop so many almonds.

  18. This looks so good! Looking forward to trying it. I’m so glad I found your site 🙂

  19. This looks so good! I am going to substitute a stevia blend sweetener for the honey. Would I need to add liquid to the cake to compensate?

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