6 Serves
55 Mins
Preheat your oven to 175°C. Place 1/8 teaspoon of coconut oil into each of the 6 wells of a muffin tin and heat in the oven for one minute until melted.
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Vitamin K
166 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
76 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
31 mg / 1,250 mgPotassium
162 mg / 4,700 mgSodium
47 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Remove the muffin tin from the oven and tilt it to coat the wells evenly with the melted coconut oil. Sprinkle approximately 1/2 teaspoon of raw cane sugar into each well.
Arrange a single layer of sliced fresh strawberries on the bottom of each well over the sugar and oil, ensuring the bottom is covered without overlapping.
In a mixing bowl, whisk together the dry ingredients until well combined.
In a separate bowl or stand mixer, cream together the solid coconut oil, raw cane sugar, and the scraped contents of the vanilla bean until the mixture is thick and smooth.
Add the applesauce to the creamed mixture and blend until fully incorporated.
Gradually fold the dry ingredients into the wet mixture until a thick, creamy batter forms.
Divide the batter evenly among the 6 prepared muffin wells, smoothing the tops, and bake for 25 to 30 minutes until golden and a tester comes out clean.
Allow the cakes to cool in the pan for at least 15 minutes before carefully inverting them onto a cutting board to serve.
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