Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 55.5
- Total Fat: 1.3 g
- Cholesterol: 12.8 mg
- Sodium: 118.0 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.0 g
- Protein: 1.9 g
View full nutritional breakdown of Gluten-free, Sugar-free Strawberry Cake calories by ingredient
Gluten-free, Sugar-free Strawberry Cake
Submitted by: IVORY1825Introduction
This cake was actually good enough for my husband to steal two pieces before I iced it! The icing is a little sharp, so I may keep working on it. This cake was actually good enough for my husband to steal two pieces before I iced it! The icing is a little sharp, so I may keep working on it.Number of Servings: 40
Ingredients
-
1 medium ripe banana
1 medium ripe pear
1 1/2 cups of whole strawberries
1/4 cup dried apricots
2 tsp Vanilla
1/2 cup plain, fat-free Greek style (strained) yogurt
1 1/2 cups of gluten-free, leavened baking mix (I use Pamela's)
1 cup corn meal (check for gluten-free)
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp xantham gum
a few dashes of salt
2 eggs and 1 egg white
For icing
1/2 cup (1/2 bar) lowfat cream cheese
1 cup whole strawberries
1/2 tsp xantham gum
Directions
Heat apricots, pears, and strawberries in a saucepan with just a little water in the bottom over low heat until you get a thick mush. This took me about 30 minutes with frozen fruits.
Process the strawberry/pear/apricot mush with the banana
Whisk together the dry ingredients (flours, baking powder/soda, xantham gum)
Add the processed fruits, vanilla, yogurt, and egg yolks (reserve the whites) and mix together well
Beat the egg whites with a whisk until frothy, then fold them into the dough
Pour the dough into a 9x12 greased pan and spread out using a spatula
Bake at 375 for 25-30 minutes until a toothpick comes out clean
Make the icing while the cake is baking:
Process strawberries and strain somewhat through cheesecloth or coffee filters
Process strawberries solids, xantham gum, and cream cheese
Spread the icing on a cooled cake
Number of Servings: 40
Recipe submitted by SparkPeople user IVORY1825.
Process the strawberry/pear/apricot mush with the banana
Whisk together the dry ingredients (flours, baking powder/soda, xantham gum)
Add the processed fruits, vanilla, yogurt, and egg yolks (reserve the whites) and mix together well
Beat the egg whites with a whisk until frothy, then fold them into the dough
Pour the dough into a 9x12 greased pan and spread out using a spatula
Bake at 375 for 25-30 minutes until a toothpick comes out clean
Make the icing while the cake is baking:
Process strawberries and strain somewhat through cheesecloth or coffee filters
Process strawberries solids, xantham gum, and cream cheese
Spread the icing on a cooled cake
Number of Servings: 40
Recipe submitted by SparkPeople user IVORY1825.
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