Strawberry cake - wheat free, sugar free, delicious

It was my son's dad's birthday and we decided to make a cake. I asked what kind of cake we should make. The answer... strawberry cake with purple icing. 
I don't recommend the icing, but the strawberry cake was good! It's wheat free, whole grain, sugar free and strawberries have a fair amount of fibre from the seeds.

200g organic stoneground, wholegrain spelt flour
1.5 tsp baking powder
100g organic unsalted butter (at room temperature)
100ml agave nectar
1 egg, beaten
1 teaspoon vanilla bean paste
A splash of milk
400g fresh strawberries, halved with stalks removed


Mix together the flour and baking powder in a bowl.

In a separate bowl, blend together the soft butter and agave nectar. I used a hand blender.  When blended into a creamy paste, add the egg and vanilla paste and mix thoroughly.

Slowly add the flour mixture to the butter/agave/egg /vanilla mixture, stirring continuously. If it starts to look dry, add a splash of milk if desired. The final mixture should be thick and gloopy, not runny but also not dry with powdery bits visible.

Put the cake mixture into a greased 8" baking dish. Put the strawberries on the top.

Bake in the oven at 160 degrees for 1 hour. Keep an eye on it so the strawberries don't burn!

in the oven

cooked   - with purple icing