Healthy Strawberry Cake

It’s time for something sweet and healthy! Made with olive oil and whole wheat flour, and without refined sugar, this healthy strawberry cake is a subtly sweet and delightful treat.

Course Dessert

Keyword desserts, healthy dessert, cake, strawberry, strawberry cake, strawberry dessert, healthy cake

Prep Time 20

Cook Time 35

Servings slices

Calories 130

Equipment

9-inch round cake pan

Ingredients

1 3/4 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup plain Greek yogurt
1/3 cup olive oil
1/3 cup maple syrup
2 tsp. vanilla extract
2 cups strawberries (sliced)

Instructions

Preheat oven to 350°F. Lightly coat a 9-inch round cake pan with cooking spray.
In a large bowl, add whole wheat flour, baking powder, baking soda and salt. Whisk to combine.
In a medium mixing bowl, whisk together eggs, plain Greek yogurt, olive oil, maple syrup and vanilla extract until smooth.
Add the wet ingredients into the dry ingredients and mix with a spoon until just combined. Gently fold in the sliced strawberries. You can save some of the strawberries to place on top.
Place in preheated oven and bake for 34-38 minutes, until a toothpick placed in the center comes out clean.
Remove from oven and let cool. Once cool, slice and serve straight from the pan. Enjoy!

Notes

Cake can be stored covered at room temperature for 1 day. Store in fridge for 2 days after the first day.

Fresh blueberries can be substituted for strawberries.

Nutrition