Flourless Protein Cake with Strawberries Recipe
This Flourless Protein Cake with Strawberries is a wholesome, gluten-free dessert that combines creamy Greek yogurt with shredded coconut and fresh strawberries to create a moist, protein-packed treat. With natural sweetness and zesty lemon, this cake is perfect for those seeking a healthy yet indulgent snack or dessert option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 cups Greek yogurt (Skyr, 1% fat)
- 4 eggs
- 1/4 cup powdered sugar
- 2/3 cup cornstarch
- 1/2 cup shredded coconut
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest, grated
- 1 cup chopped strawberries
- 1 tablespoon cornstarch (for strawberries)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 340°F (170°C). Line an 8-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the 4 eggs and 2 cups of Greek yogurt until the mixture becomes smooth and well combined.
- Sift Dry Ingredients: Sift the powdered sugar and 2/3 cup cornstarch into the wet mixture to ensure no lumps remain.
- Add Flavorings: Stir in the shredded coconut, vanilla extract, and grated lemon zest evenly into the batter.
- Combine Batter: Mix all the ingredients thoroughly to create a consistent batter.
- Prepare Strawberries: In a small bowl, toss 1 cup of chopped strawberries with 1 tablespoon cornstarch. Add most of these strawberries to the batter, reserving some for topping.
- Fold in Strawberries: Gently fold the strawberries into the batter so they are evenly distributed without breaking them down.
- Fill Pan and Top: Pour the batter into the prepared springform pan. Arrange the reserved strawberries on top for decoration and added flavor.
- Bake in Oven: Bake in the preheated oven for 40 minutes at 340°F (170°C). Then increase the temperature to 350°F (175°C) and bake for an additional 10 minutes for a golden finish.
- Cool and Chill: Remove the cake from the oven and allow it to cool completely inside the pan. Once cooled, refrigerate the cake for 1 to 2 hours before serving to help it set.
Notes
- For a dairy-free alternative, use coconut yogurt or blended silken tofu instead of Greek yogurt.
- If avoiding eggs, substitute with flaxseed eggs by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons water per egg.
- Powdered sugar can be replaced with honey, maple syrup, stevia, or erythritol to adjust sweetness or calories.
- Arrowroot powder or tapioca starch are good gluten-free alternatives to cornstarch.
- Shredded coconut can be swapped with almond flour or ground almonds for a nutty twist.
- Other fruits like blueberries, raspberries, or peaches can replace strawberries based on preference.
- Ensure the cake is completely cooled before refrigerating to maintain texture.
Keywords: Flourless protein cake, gluten free dessert, strawberry cake, healthy protein cake, Greek yogurt cake, low fat cake
