Healthy Strawberry Apricot Snacking Cake
Ingredients
The cake
-
4
pieces
Apricots, chopped
-
¾
cup
Strawberries, chopped
-
1 ¾
cup
All-Purpose Flour
-
½
cup
Granulated Monk Fruit Sweetener
-
2
teaspoons
Baking Powder
-
1
teaspoon
Baking Soda
-
¾
teaspoon
Kosher Salt
-
¼
cup
Apple Sauce
-
1
stick
Plant-Based Butter or Regular Butter
-
½
piece
Lemon, juiced
-
2
teaspoons
Vanilla Extract
The topping
-
¼
cup
Unsweetened Coconut Shreds
-
1
tablespoon
Brown Sugar
Instructions
- Preheat the oven to 350°F.
- Prepare a 9-inch spring pan or round cake pan with oil or butter, optionally lining the bottom with parchment paper.
- Wash and chop the strawberries and apricots, setting them aside.
- In a large bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the wet ingredients: apple sauce, melted butter, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined, avoiding over-mixing.
- Transfer the batter to the prepared cake pan and smooth it out.
- Top the batter with chopped apricots, strawberries, coconut shreds, and brown sugar.
- Bake for 40-50 minutes until golden and a toothpick comes out clean.
- Let the cake cool, slice, and enjoy. Store leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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