Skinny Strawberry Cake

$To make a delicious skinny strawberry cake, gather these key ingredients: - 1 ½ cups whole wheat flour - ¾ cup coconut sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup unsweetened applesauce - ½ cup Greek yogurt - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups fresh strawberries, hulled and sliced These ingredients work together to create a moist and flavorful cake. Whole wheat flour adds fiber. Coconut sugar gives a mild sweetness. The applesauce and Greek yogurt keep the cake light and tender. You can swap some ingredients for an even healthier cake. Try these alternatives: - Use almond flour instead of whole wheat flour for a gluten-free option. - Replace coconut sugar with a natural sweetener, like stevia or monk fruit. - Replace Greek yogurt with a dairy-free yogurt if you want a vegan option. - Use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) for a plant-based version. These changes keep the cake tasty while making it healthier. Garnishing your cake adds flair. Here are some optional ingredients for that special touch: - 2 tablespoons chia seeds mixed into the batter for added texture. - Powdered sugar for dusting on top. - Extra fresh strawberries for decoration. - A dollop of Greek yogurt to serve with each slice. These garnishes make the cake look beautiful and inviting. For the full recipe, refer back to the beginning. Enjoy your baking! First, gather your ingredients. You need whole wheat flour, coconut sugar, and baking powder. You will also need baking soda, salt, applesauce, Greek yogurt, eggs, and vanilla extract. Don't forget fresh strawberries and chia seeds if you like. 1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or use parchment paper. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mix well until everything is combined. 3. In another bowl, mix the applesauce, Greek yogurt, eggs, and vanilla. Stir until smooth. 4. Pour the wet mix into the dry mix. Stir gently until they just come together. Be careful not to overmix. 5. Gently fold in the sliced strawberries and chia seeds. Make sure they spread evenly in the batter. Next, pour the batter into your prepared pan. Use a spatula to smooth the top. 1. Place the pan in your preheated oven. Bake for 25 to 30 minutes. 2. Check if it's done by inserting a toothpick into the center. It should come out clean. Once baked, take the cake out of the oven. 1. Let it cool in the pan for 10 minutes. 2. Carefully transfer the cake to a wire rack to cool completely. 3. If you want, dust the top with powdered sugar before serving. Slice it up and enjoy! For the full recipe, check out the details above. This cake is a tasty delight! To keep your Skinny Strawberry Cake moist, remember these key tips. Use fresh ingredients like ripe strawberries and check the expiration dates on your baking items. Mixing the wet ingredients well helps keep the cake moist. Be careful not to overbake it. A toothpick should come out clean but not dry when tested. Also, letting the cake cool in the pan for a bit helps it stay soft. Store leftover cake in an airtight container. This keeps it fresh for a longer time. You can also wrap slices in plastic wrap. Place them in the fridge for up to five days. If you want to keep it longer, freeze individual slices. Just wrap them tightly and store them in a freezer bag. Thaw the cake in the fridge when you want a slice. Presenting your cake well makes it even more special. Serve it on a lovely platter. Add some fresh strawberries on top for color. A dusting of powdered sugar gives it a nice finish. You can also add a dollop of Greek yogurt. This makes the cake look fancy and taste even better. For the full recipe, check out the link above. {{image_2}} You can make this cake gluten-free easily. Use almond flour or a gluten-free blend. Just replace the whole wheat flour with either option. The rest of the recipe stays the same. This change keeps the cake light while catering to those with gluten sensitivities. Want a vegan version? Skip the eggs and use flax eggs instead. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. You can also swap Greek yogurt for a plant-based yogurt. This keeps the cake moist and delicious. Feel free to mix in other flavors! Add a teaspoon of lemon zest for a zesty kick. You can also fold in blueberries or raspberries with the strawberries. For a richer taste, try adding a bit of almond extract. These changes can make your cake even more exciting. For the full recipe, check out the details above! To keep your Skinny Strawberry Cake fresh, store it in an airtight container. Place it in the fridge if you don’t plan to eat it all in a day or two. The cake stays tasty for about five days when stored this way. If you want to keep it longer, consider freezing it. You can freeze this cake for later enjoyment. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place the wrapped cake in a freezer-safe bag or container. It can stay in the freezer for up to three months. When you’re ready to eat it, simply take it out and thaw it in the fridge overnight. To reheat your Skinny Strawberry Cake, preheat your oven to 350°F (175°C). Place the cake in an oven-safe dish. Heat it for about 10-15 minutes. You want it warm but not hot. You can also use the microwave. Heat a slice for about 20-30 seconds, but be careful not to dry it out. Enjoy it warm for a comforting treat! Yes, you can. Try using blueberries, raspberries, or diced peaches. Each fruit adds a unique flavor. Just keep the total fruit amount the same. This way, you will maintain the cake’s moisture and texture. Mixing berries can also create a fun twist! You can make a few easy swaps. Use pureed bananas instead of applesauce for more potassium. Choose low-fat Greek yogurt for fewer calories. You can also reduce the sugar by half. The cake will still taste great. Adding nuts or seeds increases protein and healthy fats. If you don’t have coconut sugar, use brown sugar or honey. Both will keep your cake sweet. They will also add moisture. Just remember to adjust the liquid if you use honey. You can even try maple syrup for a different flavor. This blog post covered how to make a tasty Skinny Strawberry Cake. We explored key ingredients and healthier alternatives. I shared steps for preparing, baking, cooling, and serving your cake. I also provided tips to prevent a dry cake and how to store leftovers. Finally, consider the variations like gluten-free and vegan options. With these tips and tricks, your cake will impress everyone. Enjoy your baking journey!$

Indulge in a guilt-free treat with my Skinny Strawberry Cake that's both simple and tasty! This delightful dessert uses wholesome ingredients like whole wheat flour and fresh strawberries, ensuring a moist cake with every bite. Perfect for any occasion, this recipe also includes healthier swaps and tips to keep your cake luscious. Dive into the world of light baking and create this delicious delight today. Click through to explore the full recipe!

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Ingredients

1 ½ cups whole wheat flour

¾ cup coconut sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup unsweetened applesauce

½ cup Greek yogurt

2 large eggs

1 teaspoon vanilla extract

1 ½ cups fresh strawberries, hulled and sliced

2 tablespoons chia seeds (optional)

Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with cooking spray or line it with parchment paper.

In a large mixing bowl, whisk together the whole wheat flour, coconut sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, mix the unsweetened applesauce, Greek yogurt, eggs, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

Gently fold in the sliced strawberries and chia seeds if using, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust the top with powdered sugar if desired. Slice and serve!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8

- Presentation Tips: Serve the cake on a beautiful platter garnished with additional fresh strawberries and a dollop of Greek yogurt for an added touch of elegance!