• 1 3/4 cups and 1 tbsp (260 g) all-purpose flour (sub half with spelt, buckwheat
flour, or oat flour)
• 1/4 cup almond flour
• 1/2 cup raw honey or maple syrup
• 1 and 1/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup Buttanutt almond honey nut butter
• 1/3 cup melted vegan butter or olive oil
• 1/2 cup and 1 tbsp unsweetened plant-based yogurt or coconut cream
• 2 tbsp (30 ml) Buttanutt almond or coconut milk
• 1 tbsp (15 ml) vanilla extract
• 1-2 cups chopped strawberries
• 1/2 cups slivered almonds
• Honey to serve
• Vegan ice cream or whipped cream to serve
1. Preheat the oven to 180 degrees Celsius. Line or spray a brownie baking tray or a deep cake square tray, 30/20 cm baking tray.
2. In a large bowl, whisk together the dry ingredients. Add the flour, baking powder, and salt to a large mixing bowl. Whisk until combined.
3. Melt the butter. Let it cool. Whisk in the wet ingredients. Pour the melted vegan butter or olive oil, honey, yogurt, almond honey nut butter, almond milk, and vanilla extract into the dry ingredients. Whisk until combined. The batter will be very thick. This is normal.
4. Once the batter is smooth, scoop it into the square pan and spread the top into a soft and even layer.
5. Add dollops of Almond honey butter on top and make swirls with a knife. Add the fresh strawberries, almond slivers, and drizzle over more honey before baking.
6. Bake the cake for 50-60 minutes or until golden brown. You can test the doneness by pricking the cake with a toothpick. If it comes out with a few crumbs, it’s done.
7. Let the cake cool completely before slicing. Serve with vegan ice cream or whipped coconut cream and a drizzle of honey, and enjoy!
8. This pound cake will keep for up to 5 days stored at room temperature.
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