Strawberry Breakfast Cake with a Cinnamon Crunch Topping (Grain Free)
Serves: 1
  • 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
  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.
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
Recipe by Primally Inspired at