Did you freeze some strawberries this summer? This recipe is the perfect way to use those delicious fruits!

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Difficulty: Easy

Ingredients

1 cup lentils flour
½ cup brown rice flour
½ cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup sunflower oil
½ cup coconut milk
½ cup applesauce
½ cup maple syrup
½ teaspoon vanilla
2 tablespoons ground flaxseed
1 cup fresh or frozen strawberries, chopped
¼ cup dark chocolate chips
¼ cup fresh chopped dates
Strawberry jam

Directions

  1. Preheat oven to 350ºF
  2. In a large bowl, combine flours, baking powder and baking soda.
  3. In another bowl, combine oil, coconut milk, applesauce, maple syrup, vanilla and ground flaxseed.
  4. Add the liquid mixture in the mixing bowl of flours and moisten well.
  5. Add strawberries, chocolate chips and dates and stir to mix well.
  6. Cover two pie plates or two small cake pans with parchment paper.
  7. Pour the mixture into two equal parts.
  8. Bake in oven for 30 minutes.
  9. Unmold when the cake has cooled.
  10. Spread one of the cakes with strawberry jam and add the second cake on top.
  11. Repeat for the top of the cake or choose your favourite topping.