Healthy Strawberry Cake with Strawberries and Cream Frosting

Super Moist Gluten-Free Strawberry Cake with Strawberry Frosting -- soft, sweet and flavorful, you’d never know it’s healthy!

Author: Dessertswithbenefits.com

Prep Time: 40 minutes

Cook Time: 30 minutes

Yield: three 6 inch cakes

Calories per serving: 230

Fat per serving: 3g

Ingredients

Cake:

•120g (3/4 cup) Brown Rice Flour

•64g (1/2 cup) Sweet White Sorghum Flour

•60g (1/2 cup) Oat Flour

•40g (1/4 cup) Corn Starch (preferably non-GMO)

•1 tbs Baking Powder

•1/3 tsp Salt

•1 cup Fresh Strawberry Puree (*see instructions)

•3/4 cup Unsweetened Vanilla Almond Milk (or milk of choice)

•3/4 cup Egg Whites, fresh

•96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)

•2 tbs Natural Red Food Coloring (India Tree will also work)

•14 (1 tbs) Grapeseed Oil (or any other neutral oil)

•2 tsp Stevia Extract

•2 tsp Strawberry Extract

•1 tsp Vanilla Paste (I used homemade!)

•1 tbs White Vinegar

Frosting:

•400g (1+3/4 cups) Plain, Nonfat Greek Yogurt

•41g (3 tbs) Fresh Strawberry Puree

•2 tsp Butter Extract

•1 tsp Stevia Extract

•50g (5 tbs) Strawberry Powder (or freeze-dried strawberries pulverized in a food processor)

Instructions

►Preheat your oven to 350 degrees Fahrenheit and spray three 6 inch cake pans with cooking spray.

►In a small bowl, whisk together the brown rice flour, sorghum flour, oat flour, starch, baking powder and salt.

*Chop the greens off of the strawberries and place in a food processor. Puree until smooth. Measure 1 cup and place in a stand mixer bowl with whisk attachment.

►Add the milk, egg whites, vanilla sugar, food coloring, oil, extracts and vanilla paste to the stand mixer bowl with the strawberry puree. Mix on medium speed.

►Add the vinegar to the mixing stand mixer.

►Slowly add the dry ingredients to the mixing stand mixer. Scrape down the sides of the bowl and mix again for ~20 seconds.

►Pour the batter into the 3 prepared pans and bake for ~30 minutes, or until the surface springs back when tapped. Let cool in the pan for ~20 minutes, then flip onto wire cooling racks and let cool completely.

Frosting:

►In a large bowl, whisk together the yogurt, strawberry puree and extracts.

►Whisk in the strawberry powder and mix until smooth. Frost the completely cooled cakes and refrigerate for ~30 minutes.

►Slice and serve!

Notes

This recipe is: sugar free, low fat, high fiber, high protein and gluten free!