ito Strawberry Cake 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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Strawberry Jam Cake
ito Strawberry Cake 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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Servings: 10 hiwa
Mga Calorie: 229.9 kcal
Ingredients
- 1 ½ tasa Harinang Kusang Tumataas - (tala 1)
- 1 tasa Strawberry Preserve - (tala 2)
- ½ tasa Almond Milk - (tala 3)
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 4)
Opsyonal – inirerekomenda para sa lasa
- 2 kutsarita Vanilla Extract - (tala 5)
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 6-pulgada o 8-pulgadang bilog na pan ng cake. Lagyan ng mantika ang mga gilid at ilalim ng pan. Itabi.
- 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.
- Ibuhos ang batter sa inihandang kawali.
- Ihurno ang keyk sa 350°F (180°C) sa loob ng 45-50 minuto para sa 6-pulgadang kawali o 35-40 minuto para sa 8-pulgadang kawali. Suriin kung handa na ang keyk sa pamamagitan ng pagtusok ng toothpick sa gitna ng keyk. Kung malinis itong lumabas, handa na itong alisin sa oven. Kung hindi, ihurno nang mas matagal, nang 10 minutong palugit, hanggang sa tumigas ang mumo.
- Palamigin muna sa isang cooling rack sa temperatura ng kuwarto nang 1 oras bago ihain.
Mga Tala
Tandaan 1Maaari ka ring gumamit ng 1 1/2 tasa ng all-purpose flour at magdagdag ng 3 kutsarita ng baking powder. Para sa gluten-free na opsyon, gamitin ang aking converter na walang gluten, but don’t forget the baking powder. The recipe won’t work with almond flour or coconut flour.
Tandaan 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.
Tandaan 3: You can use any milk you like, including oat milk or soy milk.
Tandaan 4: Any low-flavor oil works, like canola oil, light avocado oil, or melted plant-based butter.
Tandaan 5: You can skip the vanilla extract or swap for 1 teaspoon of almond extract.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
Imbakan: 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.
Opsyonal: 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.
Pagkain
Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 229.9kcal | Carbohydrates: 37.2g | Protina: 2.4g | Taba: 7.7g | Saturated fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated na taba: 5.4g | Sosa: 27.7mg | Potassium: 46.2mg | Hibla: 0.9g | Asukal: 16.7g | Vitamin A: 0.4IU | Bitamina C: 3mg | Calcium: 24.8mg | Iron: 0.4mg | magnesiyo: 6.1mg | Posporus: 24.7mg | Zinc: 0.2mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Apat na simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Harinang Kusang Tumataas – 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 converter na walang gluten, pero huwag kalimutan ang baking powder.
- Strawberry Preserve – 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.
- Almond Milk – 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.
- Banayad na Langis ng Oliba – 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.
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for a perfect strawberry cake.
- Laki ng Pan – 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.
- Pagkontrol ng Tamis – For a sweeter cake, you can swap the strawberry preserve for regular strawberry jam.
- flavors – 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.
- Mga Ideya sa Topping – For a lovely crunch and nutty flavor, sprinkle some sliced almonds on top of the cake before baking.
thanks for great recipes
Ikinagagalak ko!
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.
Ikinagagalak ko!
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.