Detta Jordgubbstårta is a healthier, egg-free, dairy-free dessert with a soft and moist crumb made with only 4 simple ingredients and with no-added-sugar strawberry preserve.
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Jordgubbssyltkaka
Detta Jordgubbstårta is a healthier, egg-free, dairy-free dessert with a soft and moist crumb made with only 4 simple ingredients and with no-added-sugar strawberry preserve.
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Serveringar: 10 skivor
Kalorier: 229.9 kcal
Innehållsförteckning
- 1 ½ kopp Självhöjande mjöl - (anteckning 1)
- 1 kopp Jordgubbskonserver - (anteckning 2)
- ½ kopp Mandelmjölk - (anteckning 3)
- ⅓ kopp Mild smaksatt olivolja - (anteckning 4)
Valfritt – rekommenderas för smakens skull
- 2 teskedar Vanilj extrakt - (anteckning 5)
Instruktioner
- Preheat the oven to 350°F (180°C). Line a 6-inch or 8-inch round cake pan with parchment paper. Oil sides and bottom of the pan. Set aside.
- In a large mixing bowl, add jam, almond milk, oil, and vanilla extract if used. Whisk a few times to evenly combine.
- Fold in self-rising flour and use a rubber spatula to stir, and form a smooth strawberry cake batter.
- Häll smeten i den förberedda pannan.
- Bake the cake at 350°F (180°C) for 45-50 minutes for a 6-inch pan or 35-40 minutes for an 8-inch pan. Check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
- Låt svalna på ett galler i rumstemperatur i 1 timme innan servering.
Anmärkningar
Anmärkningar 1Du kan också använda 1 1/2 koppar vetemjöl och tillsätta 3 teskedar bakpulver. För ett glutenfritt alternativ, använd mitt glutenfri omvandlare, but don’t forget the baking powder. The recipe won’t work with almond flour or coconut flour.
Anmärkningar 2: You can use strawberry jam for a sweeter cake. Strawberry preserve is healthier when made with 50% fruits and 50% fruit juice, no added sugar. Any jam flavor works.
Anmärkningar 3: You can use any milk you like, including oat milk or soy milk.
Notera 4: Any low-flavor oil works, like canola oil, light avocado oil, or melted plant-based butter.
Anmärkningar 5: You can skip the vanilla extract or swap for 1 teaspoon of almond extract.
UgnslägeJag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.
Förvaring: Store the cake in the refrigerator in an airtight cake box for up to 4 days or freeze up to 1 month. Thaw at room temperature the day before.
Frivillig: Add fresh strawberries – add 1/2 cup of finely diced strawberries in a bowl, toss with a tablespoon of flour, and stir into the cake batter to evenly combine.
Kostrådgivning
Tjänande: 1skiva | Kalorier: 229.9kcal | kolhydrater: 37.2g | Protein: 2.4g | Fett: 7.7g | Mättat fett: 1g | Fleromättat fett: 1g | Enkelomättat fett: 5.4g | Natrium: 27.7mg | Kalium: 46.2mg | Fiber: 0.9g | Socker: 16.7g | Vitamin A: 0.4IU | C-vitamin: 3mg | Kalcium: 24.8mg | Järn: 0.4mg | Magnesium: 6.1mg | fosfor: 24.7mg | Zink: 0.2mg
Ingredienser och ersättningar
Det här stycket ger dig alla mina tips om hur du väljer rätt ingredienser. För hela receptet med mått, scrolla till receptkortet längst ner i inlägget!Gå till fullständigt recept
Du behöver bara fyra enkla ingredienser för att laga det här receptet. Så här väljer och byter du ut dem.
- Självhöjande mjöl – This forms the main structure of your cake, giving it a light and airy texture. If you don’t have self-rising flour, you can easily create it by combining all-purpose flour with baking powder. For a gluten-free option, use my glutenfri omvandlare, men glöm inte bakpulvret.
- Jordgubbskonserver – This provides the lovely strawberry flavor and natural sweetness to the cake, while also contributing to its moist crumb. If you use a preserve made with fruit juice instead of added sugar in classic jams, it makes for a healthier option. You can also use regular strawberry jam for a sweeter cake, and any other jam flavor you enjoy to create different cake varieties.
- Mandelmjölk – This adds moisture and helps bring the batter to the right consistency. Any plant-based milk, such as oat milk or soy milk, works perfectly here.
- Lätt olivolja – This adds richness and tenderness to the cake. Other low-flavor oils like canola oil, light avocado oil, or melted plant-based butter are also great choices.
How to Make Strawberry Cake
This healthy cake is so easy to whip up. Here’s how in pictures.
Pour the milk, oil, and strawberry preserve into a mixing bowl.
Add the self-rising flour and start the mixture to form a dough.
When the batter is sticky, transfer it to a small springform pan with parchment paper at the bottom.
Bake the cake at 350°F (180°C) for 45-50 minutes for a 6-inch pan.
Carines baktips
Let me share a few more tips for a perfect strawberry cake.
- Pannstorlek – Using an 8-inch cake pan instead of a 6-inch will result in a slightly thinner cake, but it will bake about 10 minutes faster.
- Söthetskontroll – For a sweeter cake, you can swap the strawberry preserve for regular strawberry jam.
- Smaker – Don’t limit yourself to strawberry! Swap the strawberry preserve for other fruit preserve flavors like orange, raspberry, or cherry to create a variety of delicious cakes.
- Fresh Fruit Boost – For an even more intense strawberry flavor and added moisture, fold in 1/2 cup of finely diced fresh strawberries into the batter. Toss them with a tablespoon of flour first to prevent them from sinking to the bottom.
- Topping idéer – For a lovely crunch and nutty flavor, sprinkle some sliced almonds on top of the cake before baking.
thanks for great recipes
Mitt nöje!
Can I bake this in a well oiled cast iron skillet?
I don’t think it will work at all.
Hi, I usually swap out oil in cakes for applesauce or greek yogurt, do you think that would work for this recipe? 🙂
I do the same, or with soy yoghurt. I’m going to try the soy yoghurt and a few other tweaks myself for dietary needs in our household. It will be an experiment! Thanks Carine for the inspiration!!
Update: it worked well with the soy yoghurt in place of the oil. I tweaked a few other things as my partner can only have wholemeal flour etc but it was fabulous! Will definitely be making it again.
Thanks for sharing! I am sure it will help others that can’t eat oil as well.
Mitt nöje!
The cake will be dense and gummy because there’s only 4 ingredients, the oil is a crucial ingredient that make the crumb airy, and light.