HEALTHIER STRAWBERRY CAKE
Strawberry season is officially here! Even though it seems to be an incredibly short season, I intend to take full advantage of the fresh strawberries from the local farmer’s market and a local farm right here in indianapolis called the Driving Wind Berry Farm, which are known for there delicious blueberries and strawberries.
I’ve never made strawberry cake before but I thought pictures of it not only looked bright and beautiful but festive and refreshing. It also perfect dessert for all your summer festivities. I used coconut cream whipped with a small amount of honey for sweetness. Using coconut palm sugar for this cake helps reduce the glycemic index, but regular sugar or honey would also work well. Why use coconut sugar you ask? It has a lower glycemic level which means that it does not spike your blood sugar as much as regular white sugar.
I used two 9 inch pie pans to bake this cake because that’s what I had available to use. A 9×13 cake pan would also work well. I did have husband and a few friends taste test this cake & it received high levels of approval! CHEERS TO A HAPPY &HEALTHY DAY!
HEALTHIER STRAWBERRY CAKE
Ingredients
- 1 Cup Unsalted butter or Coconut Oil
- 1 Cup Coconut Palm Sugar
- 3 Large Eggs Or Flaxseed eggs work well for a Vegan Cake
- 2 tsp Fresh Lemon Juice
- 1 tsp Vanilla
- 3 Cups All-Purpose flour
- 2 TBSP Tapioca Starch
- 3/4 tsp Baking Powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3/4 Cup Almond milk with 1 tsp lemon juice If you don't want your cake to be Vegan, you may use 3/4 Cup Buttermilk
- 1/2 Cup Fresh Strawberries, crushed
- 1/2 Cup Fresh Strawberries, diced
- 1/2 Cup Fresh Strawberries, Sliced Optional
- FROSTING
- 16 OZ Coconut Cream
- 1 TBSP Honey
Instructions
- Preheat oven to 350 degrees. Lightly coat two 9 inch pans or one 13x9 cake pan with cooking spray.
- In a medium bowl, mix melted butter and sugar until it's fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and 2 tsp lemon, mix well.
- In another bowl, mix together flour, baking powder, baking soda, and salt. Add small amounts of flour mixture alternately with almond milk to Coconut/sugar mixture, mixing well after each addition.
- Rinse all your delicious strawberries; dice 1/2 cup, crush 1/2 cup and chop 1/2 cup.
- Stir in crushed strawberries; pour batter into pan. Top with diced strawberries.
- Bake at 350 until wooden toothpick inserted in the middle of the cake comes out clean, 30-35 minutes.
- Using both the coconut cream and coconut water, empty into a medium size bowl, add honey & beat with mixer for 10-15 minutes or until the cream peaks.
- Spread coconut cream over cooled cake. Spread chopped strawberries evenly over the cake.
- Store cake in refrigerator, best eaten within days.
Notes
