Strawberry cake is gluten free and naturally sweetened. Enjoy thick slices of dense, chewy cake bursting with fresh strawberries and white chocolate any time of the day.
I feel like I’m willing the weather to make a turn towards Spring. Earlier this week I shared these lemon raspberry cheesecake bars, and now today we’re focusing on this healthy strawberry cake recipe.
Fresh, juicy fruit is synonymous with Spring and Summer. So I figured it was only right that I start bringing you recipes that use some of the best fresh fruits.
And that’s just what this recipe does. Brings you all those summer flavors rolled into a chewy piece of gluten free cake.
Bonus points for this cake only taking 10 minutes to prep, because let’s be honest, now that it’s finally getting nice out, who wants to be cooped up inside?
Easy Steps to make Strawberry Cake
The wholesome base
I love how easy this cake base is to make. Just a few simple ingredients, and you’re on your way to the best chewy cake bars ever.
Just blend some great northern beans {yes beans!} and pure maple syrup until smooth and frothy.
Then combine some eggs and lots of vanilla for that rich flavor that pairs so perfectly with fresh strawberries.
To finish things off, we use one of my favorite gluten free flours, and almond flour to give a lighter texture to strawberry cake.
Speaking of strawberries…
Fresh strawberries and white chocolate
While you could use freeze dried strawberries for this chewy cake recipe, I find that fresh strawberries just can’t be beat.
Diced fresh strawberries soften perfectly when baked and bring in natural sweetness.
Not only do the strawberries provide a summer sweetness you’ll love, but adding in a few white chocolate chips just takes this cake to the next level.
Chocolate dipped strawberries are quite possibly one of the best easy desserts out there, so it only makes sense to combine the two in this summer-ready cake.
Strawberry Cake any time of the day
While this cake is absolutely perfect on its own straight out of the oven, I firmly believe it would be just as great topped with strawberry ice cream or vanilla.
It is almost summer after all, so ice cream is just a given.
Also feel free to eat this cake for breakfast. I mean, it’s low sugar, has fresh fruit, and is protein packed with those beans. What’s not to love?
What fresh fruit are you most looking forward to this Spring/Summer? Tell me in the comments below!
Looking for more easy summer treats? Check these out:
- 1 {15.5 oz} can great northern beans not drained
- ½ cup pure maple syrup
- 2 eggs
- 1 egg yolk
- 2 tsp. vanilla extract
- 1 ½ cup gluten free flour
- 1 cup almond flour
- 2 tsp. corn starch
- 1 tsp. baking powder
- ½ tsp. salt
- 1 cup fresh chopped strawberries
- ½ cup white chocolate chips
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Preheat oven to 350°F and grease an 9” x 9” pan with baking spray.
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In the jar of a blender, add the beans and pure maple syrup, and blend until smooth.
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Pour the mixture into a large bowl, and whisk in the eggs and egg yolk, one at a time, until combined. Stir in the vanilla.
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In a medium-size bowl, whisk together the flours, corn starch, baking powder and salt.
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Add half the dry ingredients to the wet; stir to combine. Add the remaining dry ingredients and stir to incorporate.
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Fold in the chopped strawberries and white chocolate chips.
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Pour the batter into the prepared pan and spread in an even layer.
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Bake for 40-43 minutes, until cake starts to pull away from the sides of the pan, and is set in the center.
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Remove and let cool. Slice into 12 bars and enjoy!
