Strawberry Coffee Cake for One

A gentle, not-terribly-sweet breakfast was high on my list of things to do today. So I whipped up this nice little offering and started my day with a bite of sunshine.

For the Cake:

5 1/3 TBLSP all-purpose flour

2 2/3 TBLSP rolled oats

Pinch baking powder

Sprinkle of salt

Sprinkle of ground cinnamon

1 1/3 TBLSP (4 teaspoons) coconut oil, melted (or vegan butter)

1 1/3 TBLSP (4 teaspoons) maple syrup

2 2/3 TBLSP non-dairy milk (I like almond, but they’re all good)

Juice of one lemon wedge

Slosh of vanilla extract

2 strawberries, chopped

For the Topping:

2 2/3 TBLSP all-purpose flour

½ TBLSP granulated sugar

Sprinkle of cinnamon

Sprinkle of salt

2 teaspoons soft vegan butter (or coconut oil)

For the Glaze:

3 TBLSP confectioner’s sugar

Slosh of non-dairy milk or lemon juice (depending on how sweet you want it)

Make the Cake:

Preheat the oven to 375 degrees Fahrenheit. Grease a single-serving or mini loaf pan or two ramekins.

1. In a small bowl, whisk together the flour, oats, baking powder, salt, and cinnamon.
2. In another small bowl, combine the melted coconut oil, maple syrup, milk, lemon juice, and vanilla.
3. Add the wet ingredients to the dry, stirring until well mixed. Fold the strawberries in gently.
4. Glop the batter into the loaf pan or ramekins. It should be full almost to the top.

Make the Topping:

1. In a small bowl, combine the flour, sugar, cinnamon, salt, and butter (or oil). It should be pretty crumbly.

Assemble the Cake:

1. Sprinkle the topping over the batter and press it gently into the top. It should almost make a crust.
2. Bake for 25-30 minutes. The loaf will be quite puffy and golden brown.
3. Let it cool before removing from the pan. You can make the glaze while it’s cooling.

Make the Glaze:

1. In a small bowl, combine the confectioner’s sugar and milk. You need to balance the ingredients in such a way that the glaze will hold its shape but still be thin enough to drizzle on top of the cooled cake.
2. Drizzle the glaze over the top of the cake. You might want an open pattern so that you only get a little glaze in each bite, or you might want it more thickly applied. It’s up to you.