• 1 cup extra-virgin olive oil
• 1 3/4 cups (225 g) coconut sugar
• 3/4 tsp salt
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp almond extract
• 3/4 cup (175 ml) whole milk
• 2 1/4 cups (320 g) whole wheat flour
• 2 1/4 tsp baking powder
• 1 1/2 pounds fresh strawberries, destemmed, thinly sliced
• 3 tbsp white sugar 

Substitutions:

• Olive Oil—> Equal parts vegetable, avocado, grapeseed, or other neutral-flavored oil. Melted, cooled butter will also work.
• Coconut Sugar—> 1 cup white sugar, 1/2 cup brown sugar. Or, 1 1/2 cups white sugar. I think all brown sugar would be too much, but I haven’t tried it!Vanilla
• Extract—> Use 2 teaspoons total of almond extract. Or, 2 teaspoons good bourbon.
• Almond Extract—> Use 3 teaspoons total of vanilla extract.
• Don’t have EITHER extract?—> Add the zest of 1 lemon, or 1 teaspoon orange zest or lime zest. We need some additional flavor here, people!Whole
• Milk—> Any non-dairy milk should also work in this instance, though I didn’t test it. I think sour cream or yogurt would be great!
• Whole Wheat Flour—> All Purpose flour would be great. Swap in small amounts of almond or buckwheat flour in equal parts (so, if you want to add 1/4 cup almond flour just remove 1/4 cup of whole wheat). I don’t recommend any coconut flour here, it will dry the bread out.
• Baking Powder—> If you don’t have baking powder, stir in 1 tablespoon lemon juice to the milk and let it sit for 10 minutes to create buttermilk. Then add 1/2 teaspoon baking soda
• .Strawberries—> Peaches or plums would be LOVELY here. No fresh fruit? Swirl 1/2 cup of fruity jam into the top of the cake!
• White Sugar—> Use whatever sugar you have.