Lazy Strawberry Cake

Ingredients

1/3 cup extra virgin olive oil, plus more for the baking dish

1 1/2 cups (8 ounces) organic strawberries

2 tablespoons brown sugar

Pinch of sea salt

1 tablespoon vanilla extract

1/3 cup brown sugar*

1/2 cup plant-based milk, such as almond or oat milk

1/2 teaspoon sea salt

1 cup gluten-free flour (I use Bob’s Red Mill 1:1 Baking Flour)

1 teaspoon baking powder

Directions

Preheat the oven to 350ºF and grease an 8-inch baking dish (it can be round or square) with some olive oil.
Place the strawberries in a medium bowl and add the 2 tablespoons brown sugar, the pinch of sea salt, and vanilla extract.
Using your hands or the back of a fork, lightly press the strawberries to release their juices (not too hard—they should retain their shape). Set aside.
In a large bowl, whisk together the 1/3 cup olive oil and the 1/3 cup brown sugar, milk, and salt. Add the flour and baking powder and continue whisking just until the batter is smooth.
Transfer the batter (it’s not much) to the greased baking dish, and spread it evenly into the corners (otherwise the strawberry juice will seep out when baking).
Spoon the strawberries and all their juice over the top of the batter.
Bake for 35 to 40 minutes.
Given that the strawberries will release water as they cook, the top of the cake will definitely be a lot moister than the sides and the bottom, but that is perfectly fine. Just make sure to bake until a toothpick inserted in the middle comes out more or less clean.
Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls.
Yields 4 servings
*If you would like to incorporate less sugar, feel free to cut the amount down to 1/4 cup.

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