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Guilt-Free Strawberry Cake 🍓 | Soft, Sweet & Naturally Healthy - A Light, Fresh Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 1/4 cups whole-wheat pastry flour (or white whole-wheat flour)
  • 3/4 cup fine almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (2% or whole), room temperature
  • 1/3 cup extra-virgin olive oil (or light olive oil/avocado oil)
  • 1/2 cup honey or pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 2 cups fresh strawberries, hulled and chopped (plus extra slices for topping)
  • 1–2 tablespoons almond milk or dairy milk, if needed to loosen batter
  • Optional topping: 1/2 cup Greek yogurt mixed with 1–2 teaspoons honey and a splash of vanilla

Method
 

  1. Prep the pan and oven: Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment and lightly grease the sides.
  2. Mix dry ingredients: In a large bowl, whisk the whole-wheat pastry flour, almond flour, baking powder, baking soda, and salt until well combined.
  3. Whisk wet ingredients: In a separate bowl, whisk the eggs, Greek yogurt, olive oil, honey (or maple), vanilla, lemon zest, and lemon juice until smooth.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. If the batter seems very thick, add 1–2 tablespoons milk to loosen slightly. Do not overmix.
  5. Fold in strawberries: Gently fold in 1 1/2 cups of the chopped strawberries. Spread the batter into the prepared pan and smooth the top. Scatter the remaining 1/2 cup strawberries and a few slices on top for a pretty finish.
  6. Bake: Bake for 30–38 minutes, until the top is set and golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool: Let the cake cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack. Cool completely before topping.
  8. Optional finish: Spread the honey-vanilla Greek yogurt on top just before serving, or serve it on the side. Add a few fresh strawberry slices if you like.