Healthy Fresh Strawberry Cake. One of the most simple, quick and delicious cake recipes you will ever make! The cake is made with gluten-free flour, sugar-free option and fresh strawberries You can have it for breakfast, snack or dessert!It’s also the perfect last minute cake recipe for arriving guests!
Nothing beats the taste of fresh, local strawberries and this cake is the perfect way to celebrate a strawberry season! Delicious on its own–but but tastes even more amazing with the coconut whipped cream! If you can, make it, you won’t regret it! This healthy cake with fresh strawberries recipe makes for the best breakfast, snack, brunch and dessert! It’s the best!!
WHAT MAKES THIS FRESH STRAWBERRY CAKE HEALTHY
Healthy baking can taste and look pretty amazing! It’s all about replacing empty calorie ingredients like refined sugar, white flour, saturated and “bad” trans fats and swapping it for nutrient-dense ingredients!
Swap white flour for gluten-free blend baking flour (typically made from gluten-free grains and legumes which makes it higher in protein), almond, tapioca or oatmeal flour.
Use healthy oils such as avocado, unrefined coconut, extra virgin olive oil or sunflower oil.
As healthier sweetener options, I like to use non-gmo brich xylitol and coconut sugar. Remember that coconut sugar is lower in glycemic index than regular sugar which makes it a better choice. However, it’s not a health food!
Use pasture-raised eggs if possible!
HEALTHY FRESH STRAWBERRY CAKE INGREDIENTS
gluten-free baking flour – this is my absolute favorite gluten free flour for baking
coconut sugar – feel free to substitute with raw sugar or birch xylitol for sugar-free option
eggs
coconut oil – make sure it’s melted and brought to a room temperature. Feel free to substitute it with avocado oil
almond milk or milk of choice
baking soda
lemon juice
pure vanilla extract – if you want more vanilla taste, add one more teaspoon!
HOW TO MAKE IT
Mix together sugar, eggs, oil, milk, lemon juice and vanilla. Add flour and baking soda. Mix until combined, don’t overmix!
Then, pour the batter into a cake pan and top with sliced strawberries. Bake until toothpick inserted in the middle comes out clean, around 45 to 55 minutes.
HOW TO MAKE COCONUT WHIPPED CREAM
Coconut whipped cream is my favorite and I love putting it on all kinds of cakes, pancakes and desserts! It just makes everything taste even better. It’s almost like a better version of cool whip!
There’s a few things you need to remember when making a coconut whipped cream.
First, the coconut milk must be cold. That’s when the thick cream separates. Don’t forget to pop it in the fridge a night before! What I like to do, is always store a couple of cans in the fridge. Some of the coconut milks won’t solidify into two layers. I tried different brands and I found that this one works the best of all!
You will also need to sweeten it up slightly. I like to use either a maple syrup, coconut sugar or birch xylitol. Once you place coconut cream and sweetener in the bowl, all you need to do is mix with with an electrical mixer for about one minute (until creamy). And there you have it!
HOW TO STORE FRESH STRAWBERRY CAKE?
The cake is best stored at room temperature, loosely covered for 3-4 days. It can be also stored in the fridge for up to a week.
and how cute are these strawberry plates??? I got them at the store but found some online as well!!
If you love this easy strawberry cake recipe with fresh strawberries, you need to check out this paleo lemon raspberry cake, paleo blueberry naked cake with cashew frosting and paleo strawberry shortcake cake
If you make this recipe yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
FRESH STRAWBERRY CAKE 1 3/4 cup gluten-free baking flour 1/2 cup birch xylitol, raw sugar or coconut sugar 2 eggs, room temperature 1/2 cup avocado oil or coconut oil, melted and cooled 3/4 cup almond milk 3/4 tsp baking soda 1 tbsp lemon juice 1 tsp pure vanilla extract 12 oz strawberries, sliced COCONUT WHIPPED CREAM 1 can full-fat coconut milk 1 tsp maple syrup
Ingredients
Instructions
4 comments
This was good good! Sweet, light, and refreshing!
One question.. What is the best way to store? Countertop or fridge?
I’m happy to hear it Kelsey! It’s best to store it at room temperature, loosely covered for 3-4 days. You can also keep in the fridge for up to a week!
Hi! This is amazing! Can I freeze it?
Thank you!
Absolutely! I would recommend placing the cake without frositng in a freezer-safe container and freeze up to 2 monnths.