Introduction

This Flourless Protein Cake with Strawberries is a moist and nutritious dessert that’s perfect for those seeking a gluten-free and protein-packed treat. Made with simple ingredients like Greek yogurt and fresh strawberries, it offers a delightful balance of tangy and sweet flavors.

A close-up view of a thick, creamy slice of cheesecake with a light golden-brown top layer and a dense, fluffy pale yellow inside. Swirls of dark red raspberry sauce are gently mixed through the cheesecake, with one vivid red raspberry piece sitting on top, sprinkled with white shredded coconut. The cheesecake sits on a white plate, placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Greek yogurt (Skyr, 1% fat recommended; for dairy-free, use coconut yogurt or blended silken tofu)
4 eggs (or flaxseed eggs: 1 tbsp flaxseed meal + 2.5 tbsp water per egg)
1/4 cup powdered sugar (or honey, maple syrup, stevia, erythritol)
2/3 cup cornstarch (or arrowroot powder, tapioca starch)
1/2 cup shredded coconut (or almond flour, ground almonds)
2 tsp vanilla extract (or fresh vanilla beans, vanilla bean paste)
1 tsp grated lemon zest (or lime or orange zest)
1 cup chopped strawberries
1 tbsp cornstarch (for strawberries)

Instructions

Step 1: Preheat your oven to 340°F (170°C). Prepare an 8-inch springform pan by lining the bottom with parchment paper and greasing the sides.
Step 2: In a large bowl, whisk together the eggs and Greek yogurt until the mixture is smooth and well combined.
Step 3: Sift the powdered sugar and cornstarch into the bowl with the egg mixture.
Step 4: Add the shredded coconut, vanilla extract, and grated lemon zest to the batter. Stir well to combine all ingredients evenly.
Step 5: In a small bowl, toss the chopped strawberries with 1 tablespoon of cornstarch to coat them.
Step 6: Fold most of the coated strawberries gently into the batter, reserving some for topping.
Step 7: Pour the batter into the prepared springform pan, spreading it evenly, then arrange the remaining strawberries on top.
Step 8: Bake in the oven for 40 minutes at 340°F. Afterward, increase the oven temperature to 350°F (175°C) and bake for an additional 10 minutes.
Step 9: Remove the cake from the oven and let it cool in the pan. Once cooled, transfer it to the refrigerator and chill for 1 to 2 hours before serving.

Tips & Variations

Use fresh vanilla bean or paste for a richer vanilla flavor.
Try swapping lemon zest with lime or orange zest for a different citrus note.
For a dairy-free cake, substitute Greek yogurt with coconut yogurt or blended silken tofu.
Experiment with other fresh fruits like blueberries, raspberries, or peaches instead of strawberries.
Ensure the strawberries are well-coated in cornstarch to prevent them from sinking during baking.

Storage

Store the cake covered in the refrigerator for up to 3 days. It is best served chilled but can be brought to room temperature before eating. To reheat, warm lightly in a low-temperature oven or enjoy cold for a refreshing texture.

How to Serve

A round fruit tart sliced into eight pieces sits on a dark wooden board against a white marbled texture. The tart has a thick, golden-brown crust with a slightly puffed texture. Inside, the filling is light creamy yellow with scattered dark red jam spots creating an uneven pattern. Fresh, bright red strawberry slices are arranged on top, along with a light dusting of white powdered sugar or shredded coconut. One slice is being lifted by a metal spatula, showing the soft texture of the tart. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can replace Greek yogurt with coconut yogurt or blended silken tofu to make it dairy-free without compromising texture.

Is the cake gluten-free?

Yes, this cake is naturally gluten-free as it contains no flour, using cornstarch and shredded coconut instead.