• 160g coconut oil or butter
  • 280g quinoa flour (could use ground almonds if grain free)
  • 1 heaped tsp baking powder
  • 3 eggs
  • 150g coconut sugar
  • 30g honey
  • 1 tsp vanilla powder
  • 350g strawberries, cut in half


  1. Preheat the oven to 180 degrees and line a regular sized cake tin (a larger tin would create a thinner cake and will take less time to cook) with grease proof paper, or grease with butter/coconut oil.
  2. Place the coconut oil or butter, coconut sugar and honey in a food processor and mix until smooth. 
  3. Keep the food processor going and slowly add the flour, baking powder, vanilla and eggs.
  4. Transfer the mixture to a large bowl and fold in the strawberries.
  5. Pour the cake mixture into the cake tin and place in the oven for about 40 minutes. Check it is cooked by piecing with a knife or metal skewer. If it comes out clean, it is cooked.
  6. This is lovely served with coconut yoghurt or homemade banana ice cream.