Healthy Strawberry Cake (made with oats)

4.93 from 14 votes

This healthy strawberry cake is made with fresh strawberries and ground oats, then topped with a light strawberry cream cheese frosting. It's perfectly sweet, moist, and tender- the perfect spring dessert!

Prep Time25

Cook Time30

cool time1

Total Time1 55

Course: Dessert

Keyword: oats, Spring, strawberry

Servings:

Calories: 260kcal

Author: Crystal Yentzen

Ingredients

For the Cake

8 ounces strawberries makes ¾ cup strawberry pureé
1 and ½ cups oat flour*
¼ cup tapioca flour
1 cup granulated sugar of choice* see notes
1 and ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs room temperature
¼ cup coconut oil
2 and ½ teaspoons strawberry extract
1 teaspoon vanilla extract
½ teaspoon pink gel food coloring optional

For the Frosting

8 ounces light cream cheese
1 cup Greek Yogurt
½ cup powdered sugar of choice* see notes
1 tablespoon lemon juice
2 teaspoons strawberry extract
1 teaspoon vanilla extract
a few drops pink gel food coloring optional

Instructions

Prepare the cake

Preheat oven to 350°F (177°C). Line a 9 inch cake pan with parchment paper and spray the parchment with non stick spray.
Wash your strawberries and remove the hull. Puree them in a food processor or blender until smooth and no chunks remain. You should have ¾ cup of puree. Set aside.
Sift the oat flour, tapioca flour, sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.
Whisk together the eggs, coconut oil, strawberry pureé, strawberry extract, vanilla extract, and pink food coloring.
Pour the wet mixture into the dry mixture and mix together with a large spoon until well incorporated. Do not overmix.
Pour the batter into the prepared cake pan and bake for 30-34 minutes (mine is perfect at 32 minutes), or until a toothpick inserted into the center comes out (mostly) clean.
Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Make the frosting

With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and Greek yogurt together until light and fluffy. Add in the confectioners' sugar or powdered erythritol, the lemon juice, strawberry extract, vanilla extract, and pink food coloring. Beat on medium speed, stopping to scrape down the bowl as necessary, until smooth.
Cover and refrigerate the frosting for 30 minutes or until ready to use.
Frost your cake and enjoy!

Notes

Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
Granulated Sugar- You can use regular granulated sugar or granulated erythritol for sugar free. To save on calories and sugar, I use a 50/50 combination of both regular sugar and erythritol. Please note that compared to sugar, granulated erythritol is about 70 percent as sweet, so you may want to add a couple extra tablespoons or to your preference.
Powdered Sugar- For the frosting, you can use regular confectioners' sugar or powdered erythritol for sugar free. Or a combination of both (like I do). Another sugar free option is powdered monkfruit sweetner.
Pink Gel Food Coloring- Food coloring is optional, but I recommend it so that you get that beautiful pink color. I bought the Americolor brand mine at my local craft store for just a few dollars. You can also purchase it from Amazon.
Nutrition is calculated with the frosting, and using ½ cup of regular granulated sugar and ½ cup granulated erythritol for the cake, and ¼ cup of regular confectioners' sugar and ¼ cup powdered erythritol for the frosting.

Nutrition