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To make Skinny Strawberry Cake, you'll need these key ingredients: - 1 ½ cups whole wheat flour - 1 cup coconut sugar (or granulated sugar) - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup unsweetened applesauce - 1 teaspoon vanilla extract - 2 large egg whites - 1 cup fresh strawberries, hulled and sliced - ½ cup Greek yogurt (plain) - Optional: powdered sugar for dusting These ingredients work together to create a tasty cake that is light on calories. You can swap some ingredients for even fewer calories. For example: - Use almond flour instead of whole wheat flour for a nuttier taste. - Replace coconut sugar with monk fruit sweetener for a sugar-free option. - Try flax eggs instead of egg whites for a vegan version. - Use low-fat yogurt in place of Greek yogurt to cut more calories. These swaps help you stick to your diet while enjoying a sweet treat. Each ingredient in this cake offers health benefits: - Whole wheat flour adds fiber, which helps digestion. - Coconut sugar has a lower glycemic index than regular sugar, helping with blood sugar control. - Unsweetened applesauce acts as a natural sweetener and keeps the cake moist. - Greek yogurt provides protein and probiotics, good for gut health. - Fresh strawberries are low in calories and high in vitamins C and K. These ingredients not only make your cake delicious but also add nutrition to your diet. For the complete recipe, check out the Full Recipe section. Start by gathering all your ingredients. You will need whole wheat flour, coconut sugar, baking powder, baking soda, salt, applesauce, vanilla extract, egg whites, fresh strawberries, and Greek yogurt. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or use parchment paper. This helps the cake not stick. In a large bowl, whisk together the dry ingredients. Combine the whole wheat flour, coconut sugar, baking powder, baking soda, and salt. Make sure they mix well. In a separate bowl, mix the wet ingredients. Combine the applesauce, vanilla extract, and egg whites. Whisk them until smooth. Gradually add the wet mix to the dry mix. Stir gently until just combined. Be careful not to over-mix. Gently fold in the sliced strawberries and Greek yogurt. This adds flavor and moisture. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for about 25-30 minutes. Check with a toothpick; it should come out clean. Once baked, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. For a sweet touch, dust the top with powdered sugar before serving. For the full recipe, check the previous section. To keep your Skinny Strawberry Cake moist, use unsweetened applesauce. This adds moisture without extra fat. Don't over-mix the batter; stir until just combined. Over-mixing can make the cake tough. Adding Greek yogurt also helps with moisture. It gives a nice texture and taste. For even baking, make sure your oven is preheated. This helps the cake rise evenly. Use a light-colored pan; dark pans absorb more heat and can cause uneven baking. Rotate the cake halfway through baking. This ensures all sides bake the same. Check doneness with a toothpick. It should come out clean from the center. Serve your cake on a pretty platter for a nice touch. Add fresh strawberry slices on top for color and flavor. A dollop of Greek yogurt on the side adds creaminess. You can also dust the top with powdered sugar for sweetness. This makes it look fancy and inviting. Enjoy your creation with friends or family! {{image_2}} You can easily make this cake gluten-free. Use almond flour or a gluten-free flour blend instead of whole wheat flour. These options keep the cake light and fluffy. Just make sure your baking powder is gluten-free too. This way, everyone can enjoy a slice. Want to change it up? Add lemon or almond flavor for a twist. A teaspoon of lemon zest brightens the cake. It adds a fresh taste that pairs well with strawberries. If you love almond, use almond extract instead of vanilla. Just a little will give a warm, nutty taste. You can also swap ingredients to lower calories. Instead of coconut sugar, use stevia or monk fruit sweetener. Both options are great for cutting sugar. For fat, replace Greek yogurt with unsweetened silken tofu. It keeps the cake moist and creamy without extra fat. Try these variations to make the cake your own. You can find the full recipe above to get started on your delicious creation! To keep your Skinny Strawberry Cake fresh, store it in an airtight container. This helps prevent it from drying out. If you have extra slices, place parchment paper between them. This way, they won’t stick together. Keep the cake in the fridge for up to five days. For best taste, eat it within three days. Freezing your cake is easy. First, let the cake cool completely. Then, slice it into individual pieces. Wrap each slice tightly in plastic wrap. Next, place the wrapped slices in a freezer-safe bag or container. Label it with the date. You can freeze the cake for up to three months. When you want a slice, take it out and let it thaw in the fridge overnight. The Skinny Strawberry Cake stays fresh for a few days at room temperature. However, it lasts longer in the fridge. If you notice any changes in smell or texture, it’s best to throw it away. Always trust your senses! For long-term storage, freezing is the best option. This keeps your cake delicious and ready to enjoy. For more details on making this treat, check the Full Recipe. Yes, you can use frozen strawberries in this cake. Just thaw them first. Drain any excess liquid before adding them to the batter. This helps keep your cake from getting too soggy. Frozen strawberries may change the cake's texture slightly, but they still taste great! To make this cake vegan, swap the egg whites for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens, about 5 minutes. You may also replace Greek yogurt with a plant-based yogurt. This keeps the cake moist while ensuring it's vegan-friendly. If you don’t have Greek yogurt, you can use applesauce or coconut yogurt. Both options keep the cake moist. You can also use silken tofu blended until smooth. Each of these options will add creaminess to the batter without losing flavor. If you're looking for a lower-calorie option, applesauce is an excellent choice. For the full recipe, check out the details above! In this blog post, we explored the key ingredients for a delicious Skinny Strawberry Cake. We looked at how to prepare, bake, and cool your cake, plus tips for keeping it moist and even. I also shared variations for gluten-free options and creative flavor additions. Finally, we covered storage best practices and common questions. Now, you have everything you need to bake this cake with confidence. Enjoy every slice and impress your friends with your baking skills!

Skinny Strawberry Cake

Indulge in a deliciously sweet yet guilt-free experience with my Skinny Strawberry Cake! This easy and low-calorie treat is made with fresh strawberries and wholesome ingredients that keep your cravings in check. Perfect for anyone looking to satisfy their sweet tooth while sticking to their goals, this cake is a breeze to make. Click through to explore the full recipe and bake this delightful dessert today!
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Ingredients
  

1 ½ cups whole wheat flour

1 cup coconut sugar (or granulated sugar)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup unsweetened applesauce

1 teaspoon vanilla extract

2 large egg whites

1 cup fresh strawberries, hulled and sliced

½ cup Greek yogurt (plain)

Optional: powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan 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 another bowl, combine the applesauce, vanilla extract, and egg whites. Whisk until smooth.

        Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid over-mixing.

          Gently fold in the sliced strawberries and Greek yogurt until evenly distributed in the batter.

            Pour the batter into the prepared cake pan, smoothing the top with a spatula.

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

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

                  Optionally, dust the top with powdered sugar before serving for an added touch of sweetness.

                    Prep Time: 10 mins | Total Time: 40 mins | Servings: 8

                      - Presentation Tips: Serve the cake on a beautiful platter and garnish with additional fresh strawberry slices and a dollop of Greek yogurt on the side for a refreshing touch.