No Guilt Strawberry Cake

Light, beautiful, and sooo refreshing summer Strawberry Cake! This is the best healthy alternative to those high-calorie classic desserts. That’s a dream!

Strawberry Cake Recipe

I made this Strawberry Cake for Canada Day celebration. The main reason was to take some pictures of it to say congratulation words on my Instagram page and, for sure, to enjoy it at the dinner party. But this was too delicious to not share the recipe with you! So, here it is!

This Strawberry Cake is seriously NO GUILT dessert! It’s a combination of the best and wholesome ingredients, like whole wheat ATTA flour, almond flour, vegetable oil, plain Greek yogurt, strawberries… Plus, it’s super easy to make recipe. You won’t even feel that you’re making a CAKE! And the result is: really satisfying, light and healthy cake for all your family and friends. The layer is soft, fluffy with delicate nut flavor from almond flour. Greek yogurt and cream cheese frosting makes this cake protein rich and lower in calories. The cake finished off with fresh strawberries for the ultimate summer dessert!

You definitely need this cake in your life! First of all, because it’s DELICIOUS! It is also healthy, sugar-free, low in fat, and macro-friendly treat.

As well as looking pretty, it is elegant enough for any occasion all season long.

More Healthy Summer Dessert Recipes

I love light and healthy dessert recipes that I can enjoy without any guilt, like this Strawberry Mousse Cake, this crowd-pleasing Ricotta Cheesecake with Blueberry Sauce, high protein Cottage Cheesecake or this simple Greek Yogurt Chia Parfait.

Ingredients for Strawberry Cake

For the Layer:

• 1/2 cup (85g) whole wheat flour (I use ATTA flour)
• 1/3 cup (35g) almond flour (or ground almonds)
• 1 tsp. baking powder
• 1/4 tsp. salt
• 4 large eggs
• 1/3 cup (75g) erythritol or stevia
• 1 tsp. vanilla extract
• 3 Tbsp. (22g) vegetable oil

For the Topping:

• 1 cup (235g) plain Greek yogurt (2% or more)
• 1/2 cup (125g) light cream cheese
• 2 Tbsp. (36g) honey (liquid)
• 1/2 lb (200g) strawberries, sliced

How to Make Strawberry Cake

Cake Layer:

1. Preheat the oven to 325˚F. Line the bottom of an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer (or you can use a hand-held mixer) on high speed beat together the eggs, erythritol (or stevia), and vanilla extract for about 8 – 10 minutes until pale and fluffy.
4. Sift the flour mixture into the fluffy egg mixture in 2 additions. Fold with a spatula with each addition just until just combined.
5. Pour the vegetable oil over the batter and combine gently with a spatula. Pour batter into the prepared pan and bake at 325˚F for 35 – 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Remove the cake from the pan by sliding a knife or spatula around the edges then transfer to a wire rack. Let it cool to room temperature.

Cake Frosting and Topping:

7. Place the Greek yogurt, cream cheese, and honey into a hand blender mixing cup or bowl and mix until combined and creamy (you can also whisk all together with a mixer with the whisk attachment).
8. Once the layer is cool, spoon over the yogurt cream and place the sliced strawberries on top.
9. Serve and enjoy!

How Many Calories in Strawberry Cake

No Guilt Strawberry Cake

Light, beautiful, and sooo refreshing summer Strawberry Cake! This is the best healthy alternative to those high-calorie classic desserts. That’s a dream!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Dessert

Servings 8 people

Calories 209 kcal

Ingredients

  

• For the Layer:
• 1/2 cup 85g whole wheat flour (I use ATTA flour)
• 1/3 cup 35g almond flour (or ground almonds)
• 1 tsp. baking powder
• 1/4 tsp. salt
• 4 large eggs
• 1/3 cup 75g erythritol or stevia
• 1 tsp. vanilla extract
• 3 Tbsp. 22g vegetable oil
• For the Topping:
• 1 cup 235g plain Greek yogurt (2% or more)
• 1/2 cup 125g light cream cheese
• 2 Tbsp. 36g honey (liquid)
• 1/2 lb 200g strawberries, sliced

Instructions

 

• Preheat the oven to 325˚F. Line the bottom of an 8-inch round cake pan with parchment paper.
• In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer (or you can use a hand-held mixer) on high speed beat together the eggs, erythritol (or stevia), and vanilla extract for about 8 - 10 minutes until pale and fluffy.
• Sift the flour mixture into the fluffy egg mixture in 2 additions. Fold with a spatula with each addition just until just combined.
• Pour the vegetable oil over the batter and combine gently with a spatula. Pour batter into the prepared pan and bake at 325˚F for 35 - 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
• Remove the cake from the pan by sliding a knife or spatula around the edges then transfer to a wire rack. Let it cool to room temperature.
• Cake Frosting and Topping:
• Place the Greek yogurt, cream cheese, and honey into a hand blender mixing cup or bowl and mix until combined and creamy (you can also whisk all together with a mixer with the whisk attachment).
• Once the layer is cool, spoon over the yogurt cream and place the sliced strawberries on top.
• Serve and enjoy!

Notes

How Many Calories in Strawberry Cake

Calories (per 1 serve, 117g): 209 cal	Calories (per 100g ): 179 cal
Fat: 11.2 g	Fat: 9.6 g
Carbohydrates: 17.5 g	Carbohydrates: 14.9 g
Protein: 10.3 g	Protein: 8.8 g