Being a personal chef, I am used to working with a wide variety of ingredients for a varied group of people. Whether it is chik’n (which I loathe but love the family I used to use it for, Hi Shosh and Barbara!) or gluten free ingredients I have learned to adapt. Recently my oldest had to cut out dairy so we started experimenting with non-dairy milks. My fridge looked like a grocery store, 10 different milk alternatives, all summarily rejected by my milk loving toddler.
So what is a girl to do? Cook and bake with them of course! It was either that or throw them away as I tend to avoid drinking calories (notable exceptions being my morning cup of coffee!) and my husband was unenthusiastic about the new milks. We had unsweetened almond milk, sweetened almond milk, almond vanilla milk and a variety of soy/rice/cashew milks.
The almond milk has actually become a welcome addition to my baking. The hint of almond flavor it adds to the cakes and cookies I’ve made have been fantastic! Even if this experiment hasn’t converted us into non-dairy milk drinkers it has definitely become a new option for me in baking!
You can use any cake pan you would like for this recipe but I am partial to Springform pans or cast iron skillets for coffee cakes. Since I am not baking a multi-layer cake it works well and looks beautiful. That being said I would even make this cake in bundt pan.
Preheat oven to 350 degrees. Spray baking spray in a springform pan. In a stand mixer add flour, sugar, baking powder, baking soda, cinnamon, and salt. Pulse for a couple of seconds to combine. Add in the butter and turn on the mixer until the butter resembles crumbs. Add in the almond milk, eggs and vanilla and mix until just combined.
Fold in most of the strawberries, reserving some for the top of the cake.
Pour into springform pan and top with remaining strawberries and sliced almonds.
- 2 cups flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick cold unsalted butter , cut into cubes
- 1 cup Almond Milk , Sweetened regular or vanilla
- 2 eggs
- 2 teaspoons vanilla
- 2 cups diced strawberries
- 1/4 cup sliced almonds
- 1-2 tablespoons almond milk
- 2 cups powdered sugar
- 1/2 teaspoon almond extract , optional
- Preheat oven to 350 degrees.
- Spray baking spray in a springform pan.
- In a stand mixer add flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Pulse for a couple of seconds to combine.
- Add in the butter and turn on the mixer until the butter resembles crumbs.
- Add in the almond milk, eggs and vanilla and mix until just combined.
- Fold in most of the strawberries, reserving some for the top of the cake.
- Pour into springform pan and top with remaining strawberries and sliced almonds.
- Bake for 50-55 minutes or until the cake springs back up when pressed.
- Add the powdered sugar to a small bowl, whisk with almond milk until it reaches a thick cinnamon roll glaze consistency. If you want extra almond flavor you can also add ½ teaspoon of almond extract.