Healthy Strawberry Cake

This strawberry cake has not lasted longer than a day – so quickly it was eaten! After a failed first attempt, I have completely transformed the recipe again and lo and behold: The cake turned out great!

Perfect for birthdays, afternoon coffee or meetings with family or friends for coffee and cake.

Strawberry Cake – the Healthier Option

This recipe is inspired by my grandma. She is probably the best cook in our whole family and of course loves to cook traditionally.

In a cookbook that was even still handwritten – I was very impressed because her cookbook is over 200 pages and even has a table of contents – she showed me the recipe for her infamous strawberry pie.

To turn the traditional strawberry cake into a slightly healthier version, I modified or substituted some ingredients. This worked pretty well: It probably tasted very good to all – the cake was at least eaten up in no time!

Healthy Strawberry Cake – the Step by Step Instructions

The Preparation of the Shortcrust Pastry

Optional: If you don’t have ground oats on hand, you can simply grind the oats in a blender.

Knead all the ingredients for the shortcrust pastry and wrap in cling film. Let it chill in the refrigerator for about 1 hour.

Then preheat the oven to ~ 390 °F (200 °C).

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Grease a fruitcake pan with margarine.

Also optional: My grandma recommended adding a little breadcrumbs so that the dough is easier to remove from the mold later. This makes it easier for you, but keep in mind that the recipe is then no longer gluten-free!

Now put the dough into the mold and press it down. Then bake in the oven for about 10–15 minutes.

Allow to cool off first.

The Preparation of the Frosting/Coconut Cream

Meanwhile, mix coconut yogurt with cornstarch and a little date sweetener.

Once the dough has cooled, spread the coconut cream on top.

Then wash the strawberries well, remove the green and cut them in half. Spread the strawberry pieces on the cake and then put it in the fridge for about 1 hour. Finally, you just have to enjoy it!

The healthy strawberry cake is

  • gluten-free
  • lactose-free/dairy-free 
  • without refined sugar
  • without cake glaze
  • perfect for afternoon coffee
  • a healthy summer snack
  • or even a healthy dessert
  • super tasty

Replaceable Ingredients

Egg: You can of course make the cake vegan by omitting the egg and replacing it with a flaxseed egg, for example.

Date sweetener: Here, as always, you can use whatever sugar alternative you have at home, such as coconut blossom sugar.

Coconut cream: You could also omit this and use a vegan cake glaze for example. However, I must say that I have tried this with the first variant and that has not worked for me unfortunately at all. But if you have already made better experiences with it, then let me know!

In the Mood for Cake?

Then take a look at one of these recipes:

If you like this recipe, I would be happy if you share it on Pinterest!

Healthy Strawberry Cake

Healthy and gluten-free strawberry cake – inspired by my grandma!
Print Recipe
Prep Time 2 hrs 10 mins
Baking Time 15 mins
Total Time 2 hrs 25 mins
Servings 10 pieces

Ingredients
 

For the Shortcrust Pastry

  • 1 1/2 cups gluten-free rolled oats ground (150 g)
  • 1.8 oz. date sweetener 50 g
  • 3.5 oz. margarine 100 g
  • 1 tsp. baking powder
  • 1 egg
  • approx. 10 dates

For the Frosting/Cream

  • 5.3 oz. coconut yogurt 150 g
  • 1 tbsp. cornstarch
  • 1 tsp. date sweetener

Other

  • approx. 5-7 oz. strawberries 150-200 g

Instructions

The Preparation of the Shortbread

  • Optional: If you don't have ground oats on hand, you can simply grind the oats in a blender.
  • Knead all the ingredients for the shortbread and wrap in plastic wrap. Chill in the refrigerator for about 1 hour.
  • Then preheat the oven to ~ 390 °F (200 °C).
  • Grease a fruit cake pan with margarine.
  • Now put the dough into the mold and press it down. Then bake in the oven for about 10-15 minutes.
  • Allow to cool first.

The Preparation of the Frosting/Coconut Cream

  • Meanwhile, mix coconut yogurt with cornstarch and some date sweetener.
  • Once the dough has cooled, spread the coconut cream on top.
  • Then rinse the strawberries well, remove the green and cut them in half. Spread the strawberry pieces on the cake and then put it in the fridge for about 1 hour. Finally, you just have to enjoy it!

Nutrition Facts

Calories 197
Carbs 20.1
Protein 3.3
Fat 10.8
Category Desserts, Snacks
Tags dairy-free, gluten-free, lactose-free, vegetarian

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