Mini Strawberry Kuchen

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These are possibly the most delicious kuchen that I’ve ever made - slightly custardy, reminiscent of marzipan but slightly lighter, and a slight tart from the baked strawberries strewn in the cake. You could definitely make this into a full-sized kuchen by adjusting the cooking time (I would say 5-10 minutes longer). Other delicious fruits in this are raspberries, blueberries, and peach.

Here’s what you’ll need:

  • 1/2 cup vegan butter or coconut oil (cold - should be solid)

  • 1/4 tsp salt

  • 1.5 cups almond flour (not meal - too course) plus 1 Tbsp for topping

  • 1 cup plus 2 Tbsp almond milk

  • 1.5 cups brown or coconut sugar

  • 1 cup fresh strawberries, washed and de-hulled

  • 2 eggs

  • 1 Tbsp vanilla bean paste

Here’s how to make them:

Preheat oven to 375F. Prepare a muffin pan by lining it with silicon or paper liners. In a large bowl, combine 1 cup almond flour, salt, and slowly “cut” in the butter (similar to how you would cut in butter for a pie crust). The mixture should resemble large crumbs. Add in the cream, stir, and then pack the mixture into the bottoms of the muffin liners using the fingers. Combine 1/2 cup of the sugar and the rest of the almond flour; sprinkle over the crust. Cut up the strawberries into slices and place on top of the crust. In a bowl, mix together the rest of the sugar, 1 Tbsp flour, 2 Tbsp milk, eggs, and vanilla. Pour the mixture on top of the crust / berries and then pop into the oven for about 30 minutes - the custard should be “set” and not jiggle when you take them out. Let cool slightly and then enjoy! They are scrumptious warm or cold.

Annie Muske