This gooey strawberry cake is perfect for a sunny weekend breakfast. It can be made the night before and eaten as a cold cake or have it fresh when it’s still warm and gooey. The cake in itself is pretty simple and you really could leave the brown sugar and jam topping if you don’t want it to be a sticky gooey cake or are just looking to cut down a few extra calories. Personally, I prefer it with the jam and brown sugar. The brown sugar melts into the cake while baking and creates little wells of caramel-ly goodness. Add on some melted jam after baking and the combination is magical. I’d definitely recommend you try the recipe as is.
The one thing that some may not like about this recipe is that it’s not entirely whole grain. Baking with whole grains can be tricky, not impossible.. just tricky. There are some recipes that I alter over and over again, to get the perfect combination of healthy grains with the least amount of refined ingredients. However, not with this cake. The 1:1 ratio of whole wheat to all purpose flour works well here and I liked the cake so much I didn’t even want to try it any other way. I can’t vouch for the results if you decide to go all whole grain or change the flours. I’m sure oat flour would work well but I haven’t tried it.
- ½ cup applesauce
- ⅓ cup xylitol
- ½ cup 2% or skim milk
- ⅓ cup coconut oil
- 2 tsp vanilla extract
- ½ - 2 tsp of cinnamon ( I used 2)
- ½ plain all purpose flour
- ½ cup whole wheat flour
- 2 tsp baking powder
- pinch salt
- 150g fresh or frozen strawberries
- 2 Tbs brown sugar + 2 tsp coconut oil (optional)
- Heat the oven to 180 degrees Celcius.
- Line a 9 inch cake tin with baking parchment.
- Mix together the applesauce, xylitol, mik and vanilla in a medium sized bowl.
- Whisk in the flours, baking powder, cinnamon and salt.
- Pour the batter into the cake tin and top with chopped strawberries.
- Optional- mix together brown sugar and coconut oil and sprinkle this mixture roughly on to the chopped strawberries.
- Bake for 30 minutes.
- Once the cake is ready, remove it from the oven and let it cool for 15 minutes.
- Heat the strawberry jam for 20 seconds in the microwave and using a pastrybrush, brush the softened warm jam onto the cake while it is still warm. This creates a nice moist sticky-sweet layer on top of the cake.
You could add as many or as little strawberries as you like. They are super good for you so the more the better. The red colour of strawberries comes from a chemical called Anthocyanin. There are some studies that have shown that anthocyanins display a wide range of biological activities including antioxidant, anti-inflammatory, antimicrobial and anti-carcinogenic activities, as well reducing the risk of coronary heart disease. Strawberries contain a whopping 51.5mg of vitamin C per serving. That’s already half of the vit C recommended daily intake! They are a medium source of potassium, a heart healthy nutrient. Potassium helps regulate and even lower blood pressure. Other nutrients that make this delicious berry so good for you are copper, folate, phosphorous and magnesium.