Strawberry Basil Spoon Cake
A home gardeners dream cake. A delicate, fresh, and spoonable dessert that elegantly walks the lines of sweet and savory. Watch out pesto, basil has a new calling.
Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup olive oil
- ⅔ cup coconut or brown sugar
- ½ cup half & half (non-dairy)
- ¼ cup basil, chopped
- zest of 1 lemon
Strawberry Topping
- 1-1½ cups fresh strawberries, sliced
- ¼ cup coconut or brown sugar
- ½ lemon, juiced
Instructions
- Preheat your oven to 350°F. Coat a pie dish or 8x8 square pan with cooking spray and set aside.
- In a medium mixing bowl, combine the flours, baking soda, and salt. Set aside.
- In a separate bowl, combine the olive oil, ⅓ cup coconut (or brown) sugar, half & half and the zest of 1 lemon.
- Pour the wet mixture into the dry. Mix until just combined, and then add in the chopped basil. Mix until the basil is evenly dispersed throughout the cake batter.
- Make your strawberry topping. Slice up an entire container of strawberries. The yield for this is about 1 to 1½ cups. Add the strawberries into a small bowl and mix in ¼ cup of coconut (or brown) sugar and the juice of ½ a lemon.
- Pour the cake batter into the greased dish/pan, making sure to spread it out evenly. Spoon the strawberry mixture over the top of the cake batter, again, making sure to spread it out evenly.
- Bake the cake for 25-30 minutes, or until the edges appear golden brown. It is pretty challenging to do the toothpick test with this cake because it is so moist, but keep an eye on the browning of the edges of the cake. Golden brown is the goal.
- Remove the cake from the oven, grab a big ol' spoon, and messily scoop it into a bowl. Top with a heap½ of vanilla ice cream, and enjoy!
Notes
- If you do not have half & half on hand, you can make a homemade sub. Simply combine a 1/2 cup of almond milk with a 1/2 tbsp of white vinegar. Let sit for 10 minutes so it can ~curdle~, and then mix into your wet ingredients. It is going to look funky, but it works. Promise!
- I made this recipe using non-dairy half and half and topped it with a scoop of Oatly vanilla ice cream. If you have not had Oatly ice cream, then you need to go and procure some ASAP.