Coconut and Strawberry Slice – its gluten free!

7 Aug 2019 8:52 PM Coconut and Strawberry Slice – its gluten free!

For this cake I used buckwheat flour from St George and strawberries from the Queensland Sunshine Coast. My barman (husband) said “It tastes healthy” (which isn’t always a positive comment) then added “But in a good way “

Buckwheat is grown near St George in South West Queensland and I source my Kialla flours from Flannerys whole food stores on the Gold Coast.
Kialla flour mills are located at Greenmount between Warwick and Toowoomba on the Southern Downs, about a two and a half to three-hour drive from the Gold Coast. I am keen to plan a road trip to Kialla - maybe when I visit Toowoomba for the next Carnival of Flowers.

This is one of my favourite cakes to prepare as all of the ingredients go into the one bowl and get beaten, poured into a tin, and then topped with strawberries. Other seasonal fruit can be substituted ie, mangoes, pineapple, raspberries, blueberries, plums or apricots. Feel free to also substitute another sweetener like honey, coconut sugar, brown rice syrup or regular sugar.

Recipe Here

Prep Time
15 minutes
Cook Time
30 to 40 minutes
Total Time
45 minutes

1 cup of Buckwheat flour
1 cup of desiccated coconut
2 teaspoons of baking powder
½ cup of rapadura sugar (or sweetener of choice)
2 eggs
½ cup of melted coconut oil (or butter or vegetable oil)
1 ¼ cups of Greek yoghurt
1 teaspoon of vanilla extract
1 punnet of strawberries
1 tablespoon of sugar extra


Measure all ingredients except strawberries and extra sugar into a large bowl.

Whisk together for about 1 minute until smooth and well combined.
Pour into a baking paper lined 20cm round or a square 22cm cake tin, I preferred square for this cake as it is easier to cut up.
Arrange halved strawberries on the top and sprinkle with the extra sugar
Bake in a 160 degree oven for 30 to 35 minutes until firm when touched.


Hi! I'm Terri

I am a passionate chef and food writer based on the Gold Coast and also part time in Port Douglas. My culinary interests have taken me all over Queensland, Australia and the world. The aim of my stories is to help people enjoy their food and to appreciate the quality food that we have available locally. 


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