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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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It all started one dreary Monday morning. The kind where the sky is perpetually stuck in grayscale, and even the coffee seems to lack its usual pep. I needed something—anything—to kickstart my motivation. That's when the idea for a Strawberry Energy Cake sparked. Not just any cake, mind you, but one packed with the vibrant flavor of fresh strawberries and ingredients designed to provide a sustained energy release. Cause lets face it, we all need one.
I've always believed that food can be more than just sustenance; it can be a source of joy and well-being. This cake is my attempt to encapsulate that belief. It's moist, subtly sweet, and bursting with real strawberry flavor. I'm not usually one for heavy frostings or overly sugary treats, so this recipe keeps things relatively light and fresh. Plus, the oats and nuts provide a satisfying texture and a slow-burning energy that will keep you going long after the last crumb is gone. It's a simple treat for when that sweet craving kicks in. You know the one...
Required Equipments
- 9-inch round cake pan
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Wire rack
Strawberry Energy Cake: A Sweet Boost for Your Day: Frequently Asked Questions
Strawberry Energy Cake: A Sweet Boost for Your Day
Bake a Strawberry Energy Cake! It's loaded with fresh strawberries and delivers a delightful boost, perfect for breakfast, brunch, or a midday snack. Get the recipe for a flavorful treat.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I prefer to use baking spray with flour already in it – makes life easier! But old fashioned grease and flour works just as good. Don’t forget this step, or your cake will stick and that will make you sad.
- In a large bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Make sure there aren't any clumps of baking powder hiding – those sneaky guys will ruin your cake's texture!
- In a separate bowl, combine the melted coconut oil, maple syrup, eggs, vanilla extract, and almond extract (if using). Whisk until well combined. Don't over whisk at this stage; just make sure everything is nicely mixed.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing develops the gluten in the flour, leading to a tough cake – and nobody wants that!
- Gently fold in the diced strawberries. Make sure they're evenly distributed throughout the batter. If the strawberries are particularly juicy, you might want to pat them dry with a paper towel first to prevent the cake from becoming soggy.
- Pour the batter into the prepared cake pan and spread evenly. Sprinkle the chopped walnuts (or pecans) over the top of the batter. These add a delightful crunch and nutty flavor to the cake.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 25 minutes; ovens can vary, and you don't want to end up with a dry cake. If the top starts to brown too quickly, tent it loosely with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Resist the urge to slice into it while it's still warm; it will be much easier to handle (and taste better) once it's cooled.
- Once cooled, dust the cake with powdered sugar, if desired. This is entirely optional, but it adds a touch of elegance and extra sweetness. Alternatively, you could whip up a simple glaze using powdered sugar and a splash of milk or lemon juice.
- Slice and serve. This cake is delicious on its own, but it's also wonderful with a dollop of Greek yogurt or a scoop of vanilla ice cream. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
📝 Notes
- For a richer flavor, use brown butter instead of melted coconut oil.
- Add a handful of shredded coconut to the batter for extra texture and flavor.
- If you don't have maple syrup, honey or agave nectar can be used as a substitute.
- This cake is also delicious with other berries, such as blueberries or raspberries.
🍎 Nutrition
Calories: 220 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 30 g
Fiber: 2 g
Calcium: 30 mg
