Craving a delectable strawberry cake but want to avoid unnecessary sugar? Then this sugar free strawberry cake recipe is just for you. This healthier cake is bursting with strawberries and general deliciousness while also being kinder on blood sugar levels!
You can’t beat British summertime when all the mouth watering seasonal fresh fruit starts hitting the supermarkets and farm shops. But there is something particularly special about the British strawberry.
In this recipe, I wanted to celebrate this wonderful berry and make the strawberry the star of this cake. Bursting with naturally sweet strawberries, this light and moist cake makes a wonderful tea time treat or dessert. It is also gluten free, and doesn’t have any added sugar, butter or oil. Making it a healthier and more nutritious alternative that will certainly leave you wanting more.
In this article, you will discover my comprehensive guide to baking the ultimate sugar free strawberry cake. From selecting the freshest strawberries to making the perfect cake, I will take you through each step to ensure your cake turns out to be flawless.
What makes this the perfect Strawberry Cake?
For those wondering how to create the best sugar free strawberry cake that is bursting with flavour, it lies in the careful selection and preparation of the ingredients. Using the perfect combination of ingredients ensures that each bite is a delightful explosion of strawberry goodness.
Ingredients you need for a sugar free strawberry cake
For this recipe, it all starts (and ends) with the strawberries themselves. Despite being able to buy them all year round, in all honesty, the best time to really enjoy the perfect sugar free strawberry cake is in strawberry season. In Britain, this is from May until September.
Opt for ripe and juicy strawberries that are bursting with natural sweetness. Look for strawberries that are bright red, plump, and juicy. These will provide the best base flavour for your cake and set the stage for this ultimate strawberry experience.
Wash and pat dry the berries before hulling and slicing them. Removing the green tops and any excess moisture will prevent the strawberries from releasing too much liquid during baking, which can affect the cake’s texture.
I use a mixture of gluten free plain flour, and coconut flour but mostly almond flour in this recipe which is a baking favourite of mine as it is:
- Gluten free
- Kinder on blood sugar levels
- Gives this cake a lower overall (diabetic) carb count per serving
- Which helps to reduce our insulin error rate.
However, the almond flour adds a delicious nutty undertone to this strawberry cake recipe that beautifully complements the strawberries. Click below to read more on my top tips for baking with almond flour.
This article looks into the benefits of using almond flour in baking and for diabetes management, how to use it, along with plenty of top tips.
Substituting traditional sugar with a sugar replacement has been a great tool for us in our diabetes management toolkit. My choice of sweetener is xylitol, which again reduces the overall carb count of this cake and helps to slow the rate blood sugars rise in comparison to other sugary cakes.
You can find a list of my recommended products that I use on my shop page and Read more about making this change in the article below:
The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management
Rising and Binding agents
I use a combination of baking powder and psyllium husks to help add extra lightness and bind this cake together. Psyllium husk acts as a binder and thickening agent for the different flours used. It also helps this cake to retain moisture and provides a little extra fibre without adding any additional flavour.
To enhance the natural sweetness of the strawberries, I find that adding a touch of lemon zest to the cake batter really makes a difference. The citrusy fresh lemon zest will not only intensify the strawberry flavour but also add a subtle tanginess that complements the sweetness of this cake so well.
Another ingredient that can take your sugar-free strawberry cake to the next level is vanilla extract. Just a small amount of high-quality pure vanilla extract can add extra sweetness and depth to the overall flavour profile. Its sweetness will harmonise with the strawberries, creating a truly irresistible combination.
Incorporating yoghurt instead of butter or oil not only makes this a healthier more nutritious cake but also contributes to the cake’s texture and moistness. The yoghurt adds a tanginess to the strawberry cake and ensures it remains soft and moist even after a few days.
How to make the best Sugar Free Strawberry Cake
This recipe is another easy cake to make. You don’t need any fancy equipment and in under 15 minutes, you can bake this delicious sugar free cake perfect for an afternoon treat or dessert. Follow my step by step guide to make the best strawberry cake:
Start by preheating the oven to 180C/160C Fan/Gas 4. Then prepare your cake tin by greasing and lining it. I used a 9″x9″ square tin.
Next mix the flours, baking powder and psyllium husks in a large bowl and set to one side
In a separate bowl whisk together the Greek yoghurt, xylitol, vanilla extract, lemon zest and eggs.
Add the wet ingredients to the dry mixture and stir well until it has all been combined.
Finally fold in the chopped strawberries, being careful to not over mix.
Pour the cake batter into the lined cake tin and place it in the oven. Bake for 50 – 60 minutes, but I would start testing after 50 minutes. Your skewer should come out clean
Leave the cake to cool in the tin for 10 minutes and then transfer to cool completely on a cooling rack.
Tips to elevate your Strawberry cake
Now that you know the best ingredients and how to make this delicious sugar free cake, here are a few of my top tips to ensure a great cake every time.
Focus on measuring and mixing your ingredients
Precise measurements will ensure the perfect balance between wet and dry ingredients, resulting in a cake that is neither too dense nor too dry.
When combining the batter and adding the strawberries make sure to gently fold the dry ingredients into the wet mixture until just incorporated. Overmixing knocks out the air and can lead to a denser cake.
Pay attention to the baking process
Preheat your oven to the recommended temperature and position the cake in the centre of the oven for even heat distribution.
Avoid opening the oven door too frequently during baking, as this can cause the cake to sink or become dense.
Use a toothpick or cake tester to determine when the cake is fully baked: a few crumbs clinging to the tester indicate a beautifully moist interior.
Try some flavour variations
If you’re feeling adventurous, experiment with other complementary flavours. For example, you could add:
A tsp or 2 of cinnamon or mixed spice can infuse the cake with a cosy and comforting flavour.
Some chocolate chips into or on top of the batter before baking for a little extra indulgence.
Crushed nuts like pistachios or walnuts for a little extra crunch
If you liked this, then take a look at these other delicious and nutritious recipes that are blood sugar-friendly and beneficial for diabetes management
How to store this cake
To store this cake, wrap in foil or place it in a lidded cake box and keep it at room temperature for 3-4 days.
If you want to keep it a little longer then store the cake in the fridge for up to a week. I like to bring it out of the fridge 1-2 hours beforehand as I prefer my slice at room temperature.
This strawberry cake is a wonderful low carb-count option coming in at only 11g of carbs. Not bad for a slice of cake right! Because of the use of almond and coconut flour along with using a sugar substitute, the overall carb count is dramatically reduced.
The overall carb count for a slice of sugar free strawberry cake would be calculated as follows:
- 100g Gluten free plain flour (FREE) = 80g of carbs
- 150g of 5% fat Farge Greek yoghurt = 4.5g of carbs
- 260g of fresh strawberries = 16g of carbs
Now add all the carbs together – 80+4.5+16= 100.5g of carbs
For one slice of cake, divide this by the approx serving size of 9 slices – 101/19 = 11g of carbs per slice
For a more accurate carb count, you can weigh the whole cake when you remove it from the cake tin and then weigh your slice when you serve.
Then use the formula below:
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.