Low sugar strawberry cake with chocolate avocado icind

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 342.8
  • Total Fat: 14.6 g
  • Cholesterol: 50.7 mg
  • Sodium: 198.0 mg
  • Total Carbs: 50.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 7.1 g

View full nutritional breakdown of Low sugar strawberry cake with chocolate avocado icind calories by ingredient


Introduction

A subtlety sweet cake with decadent frosting with a sugar to fiber ratio of 3:1, much lower that most cakes with much more sugar. Made with healthy fats. A subtlety sweet cake with decadent frosting with a sugar to fiber ratio of 3:1, much lower that most cakes with much more sugar. Made with healthy fats.
Number of Servings: 11

Ingredients

    2.5 cup, unthawed Strawberries, frozen, unsweetened
    1 cup Applesauce, unsweetened
    2 cup Whole Wheat Flour
    1/2 cup All Purpose Flour
    1/2 cup Granulated Sugar
    1 dash sea salt
    1 tsp Baking Powder
    1 tsp Baking Soda
    1/4 Cup Olive Oil
    3 Eggs
    1 tsp Vanilla Extract
    2 tsp I Imitation Strawberry Extract
    1/2 cup Water

    For frosting
    2 Avocados
    5 tbsp Navitas Raw Cacao Powder
    1/2 cup unsifted Powdered Sugar
    6 tbsp Enjoy life mini chocolate chips, melted

Directions

Cook frozen strawberries until all are mashed and reduced by about half. While strawberries are are cooking add all dry ingredients to a large bowl. Purée strawberries is needed to break down large pieces. Add strawberries and applesauce. Mix throughly. Add remaining cake ingredients. Mix throughly. Bake in parchment paper lined pans for 30 min in 350 degree oven.
For frosting add all ingredients to food processor and mix throughly.

Serving Size: Two 9in rounds with one tester cupcake

Number of Servings: 11

Recipe submitted by SparkPeople user RFLECK264.

TAGS:  Desserts |