I mean seriously... If I say strawberry, Nutella, cake and healthy all in the same sentence, you will probably marry me. This Nutella is homemade with roasted hazelnuts and guilt free. The cake is very simple using spelt flour, but you can change it up a bit and use any other flour you prefer. On top fresh organic strawberries with cacao nibs. Yes, I will marry you.
- Cake (inspired by Martha Stewart)
- 6 Tbsp butter, room temperature (or coconut oil)
- 1 1/2 cups spelt flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut sugar
- 1 egg
- 1/2 cup buttermilk or almond milk with 1 tsp lemon juice
- 1 tsp vanilla
- homemade Nutella
- strawberries (as much as you wish)
- Cacao Nibs
Preheat oven to 180C. Prepare a cake tin with baking paper. Sift flour, baking powder, vanilla and salt together into a bowl.
Blitz coconut sugar in a blender so you get a powder texture. Put butter and coconut sugar in the bowl of an electric mixer. Mix until fluffy. Add egg and buttermilk. Watch out, it needs to be the same temperature as the butter. Now slowly mix in the flour mixture (dry ingredients).
Transfer batter to the cake tin.
Bake cake 10 minutes. Reduce oven temperature to 160C. Bake until cake is golden brown and firm to the touch, about 45-50 minutes. Meanwhile make the Nutella.
Let the cake cool and cover with the lovely homemade Nutella and top with strawberries and cacao nibs.
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