Healthy Strawberry Cake
Healthy and gluten-free strawberry cake – inspired by my grandma!
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!