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Strawberry-Lemon Cardamom Brunch Cake
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5 from 1 vote

Strawberry-Lemon Cardamom Brunch Cake

Strawberry-lemon cardamom brunch cake offers dairy-free, whole-grain elegance to be enjoyed for a spring-inspired brunch or evening sweet treat.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Low Lactose
Servings: 12
Author: Jamie Vespa MS, RD

Equipment

  • 9" round cake pan
  • Mixing bowls

Ingredients

  • 1 ½ cups whole-wheat pastry flour
  • 1 1/2 tsp. ground cardamom
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1/4 tsp. kosher salt
  • 3 eggs
  • ¾ cup coconut sugar
  • ½ cup extra-virgin olive oil
  • 1 (5.3-oz.) container coconutmilk yogurt (such as So Delicious brand)
  • 2 tsp. lemon zest plus 2 Tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 12 oz. fresh strawberries hulled and roughly chopped
  • Optional garnish: thinly sliced lemon

Coconut Glaze

  • 1/4 cup plain coconutmilk yogurt (such as So Delicious brand)
  • 1/4 cup powdered sugar
  • 2 tsp. coconut milk (or milk alternative of choice)

Instructions

  • Preheat oven to 350°F and grease a 9” round cake pan.
  • In a medium mixing bowl, combine flour, cardamom, baking powder, baking soda, and salt; stir with a whisk.
  • In a separate larger bowl, combine eggs, coconut sugar, olive oil, yogurt, lemon zest and juice, and vanilla; whisk well until mixture is smooth.
  • Add flour mixture to bowl with wet ingredients; stir until just combined. Fold in two-thirds of the strawberries.
    Pour mixture into prepared baking pan and sprinkle remaining strawberries over top. Bake until top is golden brown and a tester inserted into the center comes out clean, about 45 minutes.
  • Let cake cool in pan for 1 hour. Run a thin knife around edges of cake and remove from pan and transfer to a wire rack to let cool completely.
  • Prepare glaze by combining all glaze ingredients and whisking until smooth. Pour over cooled cake and spread to the edges, letting some glaze drizzle over. Garnish with lemon slices, if desired.

Notes

  • The cake alone will keep well for 4 days in an airtight container at room temperature. If glazed, however, it should be refrigerated after day 1. 
  • You can omit the cardamom if you're not a fan of the flavor.

Nutrition

Serving: 1slice | Calories: 228kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 185mg | Fiber: 2g | Sugar: 16g