Healthy Strawberry Cake (made with oats)

🧂 Ingredients

• 8 ounces strawberries

  makes ¾ cup strawberry pureé
• 1 and ½ cups oat flour*
• ¼ cup tapioca flour
• 1 cup granulated sugar of choice*

  see notes
• 1 and ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 eggs

  room temperature
• ¼ cup coconut oil
• 2 and ½ teaspoons strawberry extract
• 1 teaspoon vanilla extract
• ½ teaspoon pink gel food coloring

  optional
• 8 ounces light cream cheese
• 1 cup Greek Yogurt
• ½ cup powdered sugar of choice*

  see notes
• 1 tablespoon lemon juice
• 2 teaspoons strawberry extract
• 1 teaspoon vanilla extract
• a few drops pink gel food coloring

  optional

Instructions

• 1 Preheat oven to 350°F (177°C). Line a 9 inch cake pan with parchment paper and
  spray the parchment with non stick spray.
• 2 Wash your strawberries and remove the hull. Puree them in a food processor or
  blender until smooth and no chunks remain. You should have ¾ cup of puree. Set
  aside.
• 3 Sift the oat flour, tapioca flour, sugar, baking powder, baking soda, and salt
  together in a large bowl. Set aside.
• 4 Whisk together the eggs, coconut oil, strawberry pureé, strawberry extract,
  vanilla extract, and pink food coloring.
• 5 Pour the wet mixture into the dry mixture and mix together with a large spoon
  until well incorporated. Do not overmix.
• 6 Pour the batter into the prepared cake pan and bake for 30-34 minutes (mine is
  perfect at 32 minutes), or until a toothpick inserted into the center comes out
  (mostly) clean.
• 7 Allow to cool in the pan for 10 minutes before removing to a wire rack to cool
  completely.
• 8 With a handheld or stand mixer fitted with a paddle attachment, beat the cream
  cheese and Greek yogurt together until light and fluffy. Add in the
  confectioners' sugar or powdered erythritol, the lemon juice, strawberry
  extract, vanilla extract, and pink food coloring. Beat on medium speed, stopping
  to scrape down the bowl as necessary, until smooth.
• 9 Cover and refrigerate the frosting for 30 minutes or until ready to use.
• 10 Frost your cake and enjoy!

Nutrition Info