Strawberry Cake

 From:  https://dessertdonelight.com/healthy-strawberry-cake-made-with-oats/

Servings:  10

Ingredients

• 8 ounces strawberries, cored and thickly sliced
• 1 and 1/2 cups oat flour
• 1/4 cup potato starch or corn starch
• 10 madjool dates or 20 smaller dates 
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 flax eggs
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon pink gel food coloring optional

Instructions

• Preheat oven to 350°F (177°C). Line a 9 inch cake pan with parchment paper and spray the parchment with non stick spray.
• In a medium saucepan, combine sliced strawberries and 1 Tbsp lemon juice (I make it without adding any sweetener, but up to a 1/4 cup of honey can be added). Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.
• Reduce heat and simmer 20-23 min or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration.
• Mix the oat flour, potato starch, baking powder, and baking soda together in a large bowl. Set aside.
• Add dates to food processor.  Blend for a few seconds to initially break them up.  Add coconut oil and blend until dates are pretty small pieces.  Add strawberries,  vanilla extract, and pink food coloring.  Blend all together.
• Pour the wet mixture into the dry mixture and mix together with a large spoon until well incorporated. Do not over mix.
• Pour the batter into the prepared cake pan and bake for 20-30 minutes, or until a toothpick inserted into the center comes out (mostly) clean.
• Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.