Almond cornbread cake with strawberry coulis

This is what I'd call a very straightforward desert, something you can enjoy any day, no special occasion needed. It has a crumbly texture that goes so well with the creaminess of the coulis. Use frozen strawberries for the coulis, and allow them to partly defrost before blending. Add more sugar if they're not very sweet or less if you prefer a more natural strawberry flavor. 

Ingredients 

For the topping

- 3 Tablespoons coconut oil

- 1 cup almonds, coarsely chopped

- 4 Tablespoons brown sugar

Wet ingredients

- 1 cup almond milk

- 2 teaspoons apple cider vinegar

- 1/3 cup extra light olive oil

- 1/2 cup organic sugar

- 1 teaspoon vanilla extract

Dry ingredients

- 2/3 cups cornmeal (400)

- 2/3 cups flour

- 1/2 cup almonds

- 2 teaspoons baking powder

- 2 teaspoons baking soda

- a pinch of sea salt

Strawberry coulis

- 1 cup frozen strawberries, partly defrosted

- 3 Tablespoons brown sugar 

Start by preparing the topping. Heat the coconut oil, add the almonds and toss to combine. Remove from heat and add the brown sugar, toss to coat. 

In a medium bowl, combine the almond milk with the vinegar and allow to sit for about 5 minutes then add in the rest of the wet ingredients.

Place the almonds in a food processor and pulse until finely ground, some larger pieces are fine. Do not over process, you do not want to turn them into almond butter.

Combine the dry ingredients in a large bowl then add in the wet ingredients and stir to combine. 

Grease a 9 inch springform pan and line the bottom with parchment paper, pour the cornbread batter and sprinkle with the almond topping. Bake at 350F for about 25 minutes or until a toothpick inserted in the center comes out clean. 

Meanwhile, prepare the coulis by blending the strawberries with the brown sugar. If you like, you could slightly warm the coulis in a pan.

Serve the cake with the strawberry coulis and enjoy!