I love love love this strawberry cake. It’s light, sweet and absolutely delicious. I used coconut sugar and coconut flour to keep this cake gluten free and so much healthier. The Greek Yoghurt frosting adds another layer of freshness without adding lots of fat. Make this cake this weekend and don’t forget to tag me on a social network, so I can see your recreation.
Total: 40 min
Prep: 15 min
Cook: 25 min
Yields: 6-8 servings
2 cups fresh strawberries, separated
3 large eggs
¾ cup coconut sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 tablespoon white wine vinegar or apple cider vinegar
¼ teaspoon Himalayan pink salt
½ cup coconut flour, sifted
For the Greek Yoghurt frosting
1/2 cup low fat cream cheese, softened
1/3 cup nonfat plain Greek Yoghurt
3 tablespoons powdered sugar
Preheat the oven to 350 degrees F. Line a small round cake pan with parchment paper. You can spread some coconut oil on the side to prevent the cake from sticking.
Wash and cut the stems off 1 cup of strawberries. Place in a large mixing bowl and mash with a fork. Add one egg at a time and mix with an electric mixer. With the mixer running slowly add the coconut sugar. Add the vanilla extract, baking soda, vinegar, salt, and coconut flour and keep mixing until you have a smooth batter. The batter should be somewhat thick, not runny. This is normal when using coconut flour.
Pour the batter into the prepared baking dish and bake for 25-30 minutes or until the toothpick comes out clean. Take the cake out of the baking dish and place on cooling rack. Meanwhile make the cream.
In a small mixing bowl using a fork mix together the cream cheese, Greek yoghurt, and powdered sugar until smooth. When the cake is completely cooled, spread the icing on the cake and decorate with the remaining fresh strawberries. Enjoy!