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–+ servings
Low sugar strawberry cake topped with fresh strawberries and whipped cream
Serine Milo

Low Sugar Strawberry Cake

A delicious low-sugar strawberry cake that is moist and fruity, perfect for gatherings or quiet afternoons.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour or whole wheat for a healthier alternative
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup Greek yogurt plain or vanilla; you can substitute with dairy-free yogurt
  • 1/2 cup honey or maple syrup for a naturally sweet touch
  • 2 large eggs
  • 1/2 cup unsweetened applesauce this adds moisture and cuts down on sugar
  • 1 tsp vanilla extract
Fruity Ingredients
  • 1 1/2 cups fresh strawberries, diced plus a few for garnish, if you like

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to mix, then set aside.
  3. In another bowl, whisk the eggs, honey (or maple syrup), Greek yogurt, applesauce, and vanilla until well blended.
Mixing
  1. Gradually fold the dry mixture into the wet ingredients, taking care not to overmix. Your batter should be smooth with just a few lumps.
  2. Add the diced strawberries and gently fold them in until evenly distributed.
Baking
  1. Pour the mixture evenly into the prepared cake pans and smooth the top with a spatula.
  2. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let your cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 2gSodium: 150mgFiber: 2gSugar: 8g

Notes

You can swap the Greek yogurt with silken tofu for a vegan version, and use mixed berries instead of strawberries for a delightful twist. The cake keeps well at room temperature for up to three days and can be frozen for up to a month.

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