Chocolate and Strawberry Cake
A delicious and heart-healthy chocolate and strawberry cake inspired by Mexican flavors, perfect for those looking to lower their cholesterol levels.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup diced strawberries
Instructions
Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan.
In a large mixing bowl, combine the whole wheat flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the maple syrup, melted coconut oil, applesauce, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Fold in the diced strawberries.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve the cake with a sprinkle of cocoa powder and fresh strawberries on top.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 6 |
| Carbs (g) | 30 |
| Fiber (g) | 5 |
| Sugar (g) | 15 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 150 |
| Cholesterol | 0 |