Strawberry Cake….For One!

Serves: 1

O.K, so I am assuming you have all figured out by now that I LOVE using fresh berries in just about every single thing I make! Can you really blame me though?? Now is the time of year that they are fresh, juicy, sweet and so much cheaper! I can’t wait until I can go and pick my own! Yes, I’m that girl….I love to go picking my own fruit! Until then, I will continue to buy these little nutrient packed beauties at the store….and deliver you a variety of different recipes for them! 🙂

Fit Ingredients

  • 7g oat flour
  • 12g strawberry protein powder (I used this one)
  • 5g psyllium husk
  • 1/2 tsp baking powder
  • 25 g egg beaters
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract ( or you could use more vanilla if you don’t like almond)
  • 15 drops liquid stevia (or sweetener of choice)
  • 25g greek yogurt (1tbs + 2 tsp)
  • 57g fresh strawberries, chopped

Topping (optional)

  • 2 oz fat free, low sodium Calabro ricotta cheese
  • stevia to taste

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  • mini loaf pan (or mini pan of choice)
  • non stick spray

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Directions

Pre heat your oven to 325 degrees. Spray your pan with non stick spray. In a bowl, mix together oat flour, protein powder, psyllium husk and baking powder. Add in your egg beaters, vanilla, almond extract (if using), sweetener and greek yogurt. Mix well. Gently fold in your strawberries. Pour batter into the pan and bake for 18 minutes. Remove from the oven and let your cake cool before serving.

This makes one large cake, in my opinion!! I ate this the next day and it was absolutely amazing! It was so moist and full of fresh strawberry flavor and sweetness! I topped it with some fat-free ricotta mixed with a few drops of stevia! I was in cake heaven! These would be fantastic as cupcakes as well!!

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Nutrition:

 (for the whole cake without topping)

Calories: 158.1, Protein: 21.2g, Carbs: 16.1g, Fat: 0.8g (0g Saturated), Sodium: 135mg, Fiber: 7g (Net Carbs: 9.1g)

(for the whole cake with ricotta topping)

Calories: 188.1, Protein: 27.2, Carbs: 17.1g, Fat: 0.8g (0g Saturated), Sodium: 159mg, Fiber: 7g (Net Carbs: 10.1g)

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What is your favorite summer fruit?

Do you have a favorite way to cook/bake with it?

2 Comments
  • Missy
    What could you use in place of psyllium husk? Flax? Chia? I don't have any, but I do have oat fiber in addition to flax & chia, so that might work since psyllium is fiber!
    June 25, 2012
    • I haven't used oat fiber before, but I'd think it would be a perfect substitute! That little cake was amazing btw.....amazing!
      June 25, 2012

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