On Mother’s Day I made my grandma an eggless Strawberry Greek Yogurt cake with half splenda/half sugar. If anyone is looking for a low sugar/ low cholersterol/ low fat cake this one is perfect! My grandma is pre-diabetic so I wanted to use less sugar than normal, but I didn’t want to replace all the sugar because then she wouldn’t eat it. Both my grandparents have minor heart problems so that is why I decided to do an eggless recipe (less cholersterol than a normal cake). 🙂
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tbsp unsalted butter, softened
1/3 cup Sugar
1/3 cup of Splenda or your choice of artificial sweetner or just regular sugar
1 Tbsp of pureed Strawberries
1-3/4 Tbsp canola oil
1/2 teaspoon pure vanilla extract
1 cup fat free strawberry greek yogurt
1 generous cup fresh strawberries, sliced thinly
Preheat the oven to 375 F.
Butter a 9 in round pan, then place a piece of wax paper cut out to fit the bottom of the pan. Spread a little flour onto the wax paper (I like this method the best to ensure the cake does not stick to the pan.)
So the first thing I did was cut about a cup of strawberries into thin slices. I placed these sliced strawberries in a small bowl with one tablespoon of Splenda and a little bit of lemon juice. I covered them and placed the bowl in to the fridge for one hour. I took the bad slices and tips of the strawberries and pureed them up with a little sugar and lemon juice. You can skip this part but I wanted to add a little more flavor to the cake (plus you can’t trash yummy strawberries).
Whisk together the dry ingredients -> flour, baking powder, salt and baking soda.
Then, cream the butter and sugar together. (I added the little bit of strawberry puree here.)
The puree added a little color to the mixture too! Now add Vanilla and canola oil. 🙂
This would be where I say to add the eggs, but this recipe doesn’t call for eggs, SO DO NOT ADD EGGS 🙂 But, you can add 1/3 of the flour mixture. Then, 1/3 a cup of strawberry greek yogurt. Repeat this two more times till all the yogurt and dry mixture is added. Alternating like this helps make for a more moist cake. 🙂
Doesn’t that batter look yummy?! 🙂 Now you can fold in the sliced straberries, but save a couple for decorational purposes!
Then, spoon the batter into an 9 in round pan and bake for 20-25 minutes or till golden brown.
Let the cake cool then top it with whatever you want! I didn’t have a lot of time so I just topped it with cool whip (which I despise, to tell you the truth whipped cream makes me sick just looking at it ) Then, place some of the sliced strawberries on top of the cake to it look pretty. 🙂
As you can see, the whipped cream is spread very badly because it makes me sick just looking at it, so I really did not enjoy that part and I just rushed it. 😦 But, at least the strawberries look delicious ;).
Anyways, I hope you enjoy this recipe and try it out sometime! 🙂