Egg and Nut Free Strawberry Cake
1/2 cup butter, softened
1/2 cup sucanat, rapadura or sugar
1 Tbsp. water
1 1/2 tsp. vanilla
1/3 cup milk
1 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 1/2 cup strawberries, sliced
Preheat oven to 350. Grease a 9-inch glass pie dish and set aside (I just use coconut oil). In the bowl of a mixer, combine the butter and sucanat until light and fluffy. Add the water and vanilla and beat until combined. In a medium separate bowl, combine the flours, baking powder and salt with a wire whisk. Add the flour mix to the wet ingredients, alternating with the milk and combine but do not over mix. Pour batter into the glass dish and arrange strawberries on top. Bake 25-30 minutes or unit a toothpick comes out clean.
I know this sounds bad, but whenever I make icing I just sort of guess at how much for each ingredient and taste as I go. (Maybe that's just because I like eating the icing or maybe it's because I'm too lazy to ever figure out the ratio of ingredients. I'll let you decide). Here's my best guess at what I did for this recipe, but I suggest you just start with how much cream you'd like, add a little sweetener, vanilla and cocoa powder and then adjust if you don't like how it tastes.
Chocolate Cream Frosting
1 cup heavy cream
1 Tbsp. maple syrup
1 1/2 tsp. vanilla
1 1/2 Tbsp. cocoa powder
Pour cream into a mixer bowl and beat until whipped. This will take a few minutes, but you'll get there! Add maple syrup, vanilla and cocoa powder and mix until incorporated. Taste and then adjust as needed.
Happy Mother's Day and enjoy this delicious fairly healthy snack! :)
