No Sugar Added Strawberry Blast Cake Recipe-
I mentioned recently that we are having a wonderful abundance of strawberries in our garden. Our taste buds have been dancing from the sweet berry goodness. We have been enjoying so many strawberry filled goodies. Some of them were listed in my Strawberry Day post HERE. This time I decided to make a little something special that meets my dietary requirements. No sugar added and lactose free and taa daa the No Sugar Added Strawberry Blast Cake was created. It was a big hit, even with those who can have sugar! 🙂
I use Splenda sugar substitute and Lactaid milk for my recipes. But if you are not “sugar free” or avoiding dairy you can always use “real” sugar and milk instead or sugar substitutes and dairy substitutes that meet your specific needs. ( nut milks will change the flavor of this cake)
What You Need for the Cake
1 ½ Cup strawberries (cleaned, dried, chopped)
2 Cups flour (sifted)
1 Tbsp. baking powder
1/4 tsp. Baking soda
1 tsp. Cinnamon
3/4 tsp. Vanilla extract
1 Cup Splenda
1 Cup milk
1/4 Cup applesauce (unsweetened)
1/4 Cup vegetable oil
Nonstick cooking spray
8×8 cake pan
2 Large mixing bowls
Cake plate/serving platter
What You Need for Topping
2 cups strawberries (cleaned dried and cut in quarters)
1 cup water
1/2 cup Splenda (or sugar)
1 Rounded Tbsp. corn starch
Before You Start- Preheat oven to 425° and prepare your baking pan by spraying the inside and sides with nonstick cooking spray.
Lets make It! In a bowl combine flour, baking powder, baking soda and cinnamon. In the other bowl combine vegetable oil, egg, Splenda, applesauce, lactaid milk and vanilla, mix well with a whisk. Add strawberries and stir together with a spoon or fork. Gradually add the dry mixture to the wet mixture stirring gently with a spoon or fork until well blended. Pour into prepared pan. Cook for 30-45 minutes (or until wooden toothpick inserted in the center comes out clean). Remove from oven and set aside to cool.
When cooled turn cake onto your serving platter/plate, etc ( you can leave in the pan if you prefer)
Prepare the topping while the cake is cooling.
Before You Start- In a small bowl stir together corn starch and 3 Tbsp. of water, mix well to dissolve and set aside.
Lets Make It! In a saucepan combine strawberries, water and splenda (or sugar) stir to combine. Heat over medium-high heat until you achieve a low boil (about 3-4 minutes) strawberries will start to break apart. Add prepared corn starch and stir to combine. Bring back to a boil stir gently and reduce heat to low and simmer 3-5 minutes, or until sauce reaches a consistency similar to syrup. Note- you may need to add water, just a little bit, (about a tablespoon) if the strawberry sauce gets too thick. Remove from heat and let cool for about 5 minutes. Using a spoon drizzle the strawberry topping over the cake or over each individual piece of cake.
Katies Tid Bits* Try this recipe with other berries too ♥
Have you been enjoying recipes made with strawberries lately?