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To make a delightful Skinny Strawberry Cake, gather these ingredients: - 1 cup whole wheat flour - 1/2 cup almond flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup honey or maple syrup - 1/2 cup unsweetened applesauce - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups fresh strawberries, hulled and sliced - 1/4 cup low-fat Greek yogurt (for frosting) - 2 tablespoons honey (for frosting) - Extra strawberries for garnish You can tweak this recipe for an even healthier twist. Here are some ideas: - Use coconut flour instead of almond flour for a different nut-free option. - Replace honey with agave syrup for a lower glycemic index. - Substitute applesauce with mashed banana for a fruity flavor. - Try using egg whites instead of whole eggs to cut down on fat. - For a dairy-free frosting, use a plant-based yogurt alternative. Understanding what goes into your cake helps you enjoy it more. Here's a quick look at the nutritional benefits: - Whole Wheat Flour: High in fiber, it aids digestion and keeps you full. - Almond Flour: Packed with healthy fats and protein, it adds a nutty taste. - Honey/Maple Syrup: Natural sweeteners that provide antioxidants. - Applesauce: Low in calories, it keeps the cake moist and adds natural sweetness. - Strawberries: Rich in vitamins and antioxidants, they add color and flavor. - Greek Yogurt: High in protein, it adds creaminess to the frosting without extra fat. By using these ingredients, you create a cake that is not just tasty but also nutritious. For the complete recipe, check out the Full Recipe. Start by preheating your oven to 350°F (175°C). This step is key for a perfect bake. Next, grease a round 9-inch cake pan or line it with parchment paper. This keeps the cake from sticking. In a mixing bowl, mix together the dry ingredients: whole wheat flour, almond flour, baking powder, baking soda, and salt. Use a whisk to blend them well. In another bowl, combine honey or maple syrup, applesauce, eggs, and vanilla extract. Stir until they are smooth. Slowly add the dry mix to the wet mix. Stir just until combined; don’t overmix. Finally, fold in the sliced strawberries gently. This helps keep them whole. Now, pour the batter into your prepared cake pan. Smooth the top with a spatula for an even surface. Bake in the preheated oven for 20-25 minutes. Check if it is done by inserting a toothpick into the center. It should come out clean. Once baked, take the cake out of the oven. Let it cool in the pan for 10 minutes. After that, transfer it to a wire rack and let it cool completely. For the frosting, take a small bowl and mix the low-fat Greek yogurt with honey until it is smooth. This makes a tasty and healthy frosting. Once your cake has fully cooled, spread the Greek yogurt frosting evenly over the top. For a lovely finish, add extra fresh strawberries on top. This will not only make it look great, but also add flavor. Follow the full recipe to enjoy your Skinny Strawberry Cake! To keep your Skinny Strawberry Cake moist, use fresh fruit. Fresh strawberries add juice and flavor. Another tip is to avoid overmixing the batter. Mix just until the dry and wet ingredients blend. This keeps the cake light and fluffy. You can lower sugar by using ripe bananas or unsweetened applesauce. They add sweetness without extra calories. To cut even more calories, use a sugar substitute like Stevia. This can keep the great taste while making it even healthier. For the best results, use a 9-inch round cake pan. A non-stick pan works well, but parchment paper helps too. You need a mixing bowl and a whisk for blending. A spatula is great for smoothing the batter. Finally, a toothpick helps check if your cake is done. To see the full recipe, check the section where we list all the steps. {{image_2}} You can make a gluten-free version of this cake easily. Just swap whole wheat flour for a gluten-free flour blend. Look for a blend that has rice flour, potato starch, and tapioca flour. These blends work well in cakes. They keep the cake light and fluffy while being kind to your tummy. This version still tastes great, and you won’t miss the gluten! You can play with flavors in this cake. Adding lemon zest gives a fresh twist. Just a teaspoon of zest will brighten the cake. If you love chocolate, try mixing in some cocoa powder. About 1/4 cup will add a rich flavor. You could also fold in nuts or other fruits for a unique taste. Each change brings new joy to this classic dish. The frosting can change too! Instead of Greek yogurt, you can use a light cream cheese. Mix it with honey for sweetness. You could also try a coconut whipped topping for a dairy-free option. Each frosting adds its own flair. Choose one based on what you love or what you have at home. The right frosting makes this cake even more delightful. For the full recipe, check the section above! To keep your Skinny Strawberry Cake fresh, store it in an airtight container. This method keeps the cake moist. Place the cake at room temperature if you eat it within two days. If you need to store it longer, refrigerate it. Just remember, the cold can dry it out. Freezing your cake is a great option for saving it. Cut the cake into slices to make it easier to thaw later. Wrap each slice in plastic wrap. Then, place them in a freezer bag or container. This method keeps the cake fresh for up to three months. To enjoy, simply remove a slice and let it thaw at room temperature. When stored properly, your Skinny Strawberry Cake can last up to four days at room temperature. If refrigerated, it can last up to a week. If frozen, remember to use it within three months for the best taste. Enjoy your cake while it’s fresh! This cake is called "skinny" because it uses healthier ingredients. I replace regular flour with whole wheat and almond flour. These flours add fiber and protein. I also use honey or maple syrup instead of white sugar. This lowers the sugar content while keeping it sweet. Plus, I add unsweetened applesauce, which makes the cake moist and cuts down on fat. My favorite part is that it tastes great without the extra calories. Yes, you can make this cake vegan! Just swap the eggs for flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit for a few minutes until it thickens. You can also use a plant-based yogurt for the frosting instead of Greek yogurt. This way, you keep the cake tasty and healthy while making it vegan-friendly. To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If you see wet batter, bake it a few more minutes. Usually, the baking time is about 20-25 minutes. Just keep an eye on it near the end. Once it's done, let it cool before frosting. You can find the full recipe for more details. This article covers everything you need for a delicious skinny strawberry cake. You learned about ingredients, substitutions, and baking steps. I shared tips for a moist cake and gave storage advice. You can make variations, too, like gluten-free or with different flavors. Baking can be fun with this light dessert. Enjoy trying new options and making it your own. Happy baking!

Skinny Strawberry Cake

Indulge in a guilt-free dessert with our delicious Skinny Strawberry Cake! This delightfully healthy treat is packed with flavor and made with wholesome ingredients like whole wheat flour and fresh strawberries. Follow our easy step-by-step instructions to create a moist cake topped with a light Greek yogurt frosting. Perfect for any occasion, this cake will satisfy your sweet tooth without compromising your healthy diet. Click through to explore the full recipe and start baking today!
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Ingredients
  

1 cup whole wheat flour

1/2 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup honey or maple syrup

1/2 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups fresh strawberries, hulled and sliced

1/4 cup low-fat Greek yogurt (for frosting)

2 tablespoons honey (for frosting)

Extra strawberries for garnish

Instructions
 

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

    In a mixing bowl, combine whole wheat flour, almond flour, baking powder, baking soda, and salt. Whisk together to aerate the dry ingredients.

      In another bowl, mix honey (or maple syrup), applesauce, eggs, and vanilla extract until well combined.

        Gradually add the dry mixture into the wet mixture, stirring just until combined. Be careful not to overmix.

          Gently fold in the sliced strawberries, making sure they are evenly distributed.

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

              Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                  For the frosting, in a small bowl, mix together the Greek yogurt and honey until smooth.

                    Once the cake has completely cooled, spread the Greek yogurt frosting evenly over the top of the cake.

                      Garnish with extra fresh strawberries on top for a beautiful finish.

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