Apr 18, 2014
This Healthy Strawberry Cake is moist, fluffy and infused with fresh, juicy strawberries. The cake is topped with a rich and buttery Strawberries and Cream Frosting – aromatic, naturally colored and loaded with flavor, yet free of refined sugar, butter and white flour!
This dessert will be loved by everyone and it’s excellent for any time of day, from breakfast to lunch to dessert! Yes, I said it… this cake is totally okay to eat for breakfast! You might ask, “How is that even possible??” Well, it’s jam-packed full of fresh strawberries and whole grains, and it’s all topped off with a frosting made of yogurt and even more strawberries.
Why have a boring bowl of oatmeal when you can have CAKE? Cake WITH FROSTING. So decadent, so sweet, so rich, and yet so healthy.
One slice of Paula Deen’s strawberry cake has 1,020 calories and 148g of sugar. That’s more than ¾ cup of sugar in one sitting.
Okay, I think I’m starting to overcome the initial shock and can finally find some words to describe that nutrition label… how about, insane, ridiculous, unhealthy, an utter joke. Is she trying to kill us? Wait, never mind, I know the answer to that…
So make a healthier version of the classic Strawberry Cake with Strawberry Frosting. You can get all that delicious strawberry flavor you love so much without the trans fats, artificial flavorings, artificial colorings, preservatives, gelatin, white sugar, butter and bleached flour… right here, right now 🙂
Healthy Strawberry Cake with Strawberry Frosting
This Healthy Strawberry Cake is moist, fluffy and infused with fresh, juicy strawberries. The cake is topped with a rich and buttery Strawberries and Cream Frosting – aromatic, naturally colored and loaded with flavor, yet free of refined sugar, butter and white flour!
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Rinse 1 pound of strawberries and slice the greens off. Add the strawberries to a food processor and purée until smooth. Measure 1 cup (use any excess purée in smoothies, yogurt, oatmeal, etc.).
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Preheat the oven to 350 degrees Fahrenheit and spray 2 8” cake pans with cooking spray.
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In a medium-sized bowl, whisk together the sorghum flour, erythritol, oat flour, arrowroot starch, baking powder and salt.
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In an electric stand mixer bowl fitted with a beater attachment, add the strawberry purée, almond milk, egg whites, egg, coconut oil, natural food coloring, stevia extract, strawberry flavor and vanilla extract. Mix on low speed. Add the dry ingredients to the stand mixer and increase the mixer speed to medium. Mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
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Add the vinegar to the stand mixer and mix one last time. Pour the batter into the prepared cake pans. Bake for 28 minutes, or until the surface springs back when tapped.
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Flip the cakes onto wire cooling racks to cool completely. Frost with your frosting of choice. Slice and serve, or store in the fridge covered with a cake dome for up to 5 days.
Nutrition Facts
Healthy Strawberry Cake with Strawberry Frosting
Amount Per Serving (1 serving = 1/10th of cake (does not include frosting)
Calories 200
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Cholesterol 20mg7%
Sodium 240mg10%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Vitamin C 20.6mg25%
Calcium 150mg15%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Enjoy!
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Be happy.
Live fully.
Feel naughty, eat nice.
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– Jess
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