Strawberry Chocolate Cake (Healthy & Delicious)
Strawberry Chocolate Cake (Healthy & Delicious)
Homemade Twosome Place Style Strawberry Chocolate Cake: No Flour, No Butter Recipe
Indulge guilt-free with this incredibly moist chocolate cake! This recipe cleverly skips flour and butter, making it a healthier choice for satisfying your sweet cravings. Sweetened with allulose or stevia, it’s designed to minimize blood sugar spikes. Enjoy a delightful, cafe-worthy ‘Scho-saeng’ (Strawberry, Chocolate, Fresh Cream) cake right in your own kitchen!
Cake Batter Ingredients- 3 large eggs
- 70g allulose (or stevia equivalent)
- 30g unsweetened cocoa powder
- 120g almond flour
- 1/2 tsp baking powder
- 1 pinch of salt
- 50g melted coconut oil (or other neutral vegetable oil)
- 1 tsp vanilla extract
Cooking Instructions
Step 1
Begin by preparing your cake pan. Line it with parchment paper or lightly grease the sides with oil for easy removal later. In a mixing bowl, crack 3 large eggs and add 70g of allulose. Whisk vigorously (using a hand mixer or whisk for about 5 minutes) until the allulose is dissolved and the mixture is pale and slightly frothy. This step incorporates air, contributing to the cake’s texture.
Step 2
Next, add the vanilla extract, almond flour, baking powder, salt, and the 30g of cocoa powder (preferably sifted) to the egg mixture. Pour in the melted coconut oil. Using a spatula, gently fold all the ingredients together until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a dense cake. Mix until a smooth batter forms.
Step 3
Pour the batter into your prepared cake pan. Tap the pan gently on the counter a few times to release any large air bubbles. Bake in a preheated oven or air fryer at 180°C (350°F) for approximately 20 minutes. Baking time may vary depending on your appliance, so perform a toothpick test: insert a toothpick into the center; if it comes out clean, the cake is done. Let the cake cool completely.
Step 4
While the cake is baking or cooling, prepare the chocolate cream. In a small bowl, combine the thick Greek yogurt, 20g of cocoa powder, and 10g of allulose. Stir well until smooth and well incorporated. You can adjust the sweetness of the cream by adding more or less allulose according to your preference. Chill the cream in the refrigerator.
Step 5
Once the cake has completely cooled (this is crucial to prevent the cream from melting), carefully remove it from the pan. Spread the chilled chocolate cream evenly over the top of the cake. Finally, arrange fresh strawberries decoratively on top. Your beautiful and healthy Strawberry Chocolate Cake is now ready to be enjoyed!
