Ingredients
Scale
Topping
- 2 tablespoons coconut sugar
- 2 tablespoons melted butter
- 1 teaspoon cinnamon
- 1 tablespoon gluten free flour blend
Cake
- Zest from 1 lemon
- 1/2 cup light brown sugar, unpacked
- 1 1/2 cups gluten free flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons cup olive oil
- 1 egg, room temperature
- 1/4 cup milk (or dairy alternative)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons plain Greek yogurt
- 1 cup chopped strawberries
Instructions
- Preheat your oven to 375F. Line a 8×8 pan with parchment paper and set a side.
- In a small bowl, mix together the topping ingredients – coconut sugar, butter, flour, and cinnamon. Set a side.
- Using a large mixing bowl, add the lemon zest and sugar in a bowl. Combine with a wooden spoon or rubber spatula. Add in the flour, baking powder, cinnamon and salt. Mix to combine.
- In a separate bowl, mix together the wet ingredients – olive oil, egg, vanilla extract, lemon juice and milk. Add the wet ingredients to the dry and stir until just combined. Don’t over mix the batter. Fold in the Greek yogurt and the chopped strawberries.
- Spread evenly into the prepared pan. Sprinkle the topping over the top.
- Bake for 35 minutes or until the center is fully cooked. Remove from the oven and remove from the baking pan. Let cool on a wire rack.
- Prep Time: 10
- Cook Time: 40
- Category: baking
- Method: oven