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Flourless Protein Cake with Strawberries Recipe

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4 from 6 reviews

This Flourless Protein Cake with Strawberries is a wholesome, gluten-free dessert that combines creamy Greek yogurt and fresh strawberries for a naturally sweet and nutritious treat. Perfect for a healthy indulgence, this cake is packed with protein, lightly sweetened, and topped with juicy strawberries, making it an ideal choice for those seeking a guilt-free dessert.

  • Total Time: 2 hours 5 minutes
  • Yield: 10 servings

Ingredients

Main Ingredients

  • 2 cups Greek yogurt (Skyr, 1% fat)
  • 4 eggs
  • 1/4 cup powdered sugar
  • 2/3 cup cornstarch
  • ½ cup shredded coconut
  • 2 tsp vanilla extract
  • 1 tsp lemon zest (grated)
  • 1 cup chopped strawberries
  • 1 tbsp cornstarch (for strawberries)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 340°F (170°C). Line the bottom of an 8-inch springform pan with parchment paper and grease the sides to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine 2 cups of Greek yogurt and 4 eggs. Whisk together thoroughly until the mixture is smooth and homogenous.
  3. Add Dry Ingredients: Sift 1/4 cup powdered sugar and 2/3 cup cornstarch through a sieve directly into the bowl. Continue whisking to incorporate these ingredients fully, ensuring no lumps remain.
  4. Add Flavorings and Coconut: Fold in ½ cup shredded coconut, 2 teaspoons vanilla extract, and 1 teaspoon grated lemon zest. Mix gently but thoroughly to combine all flavors uniformly.
  5. Prepare Strawberries: In a small bowl, toss 1 cup chopped strawberries with 1 tablespoon cornstarch to coat and thicken the berries, which helps prevent them from releasing too much juice into the batter.
  6. Combine Strawberries and Batter: Fold the majority of the strawberry mixture into the batter gently, reserving some strawberries to decorate the top of the cake later.
  7. Assemble the Cake: Pour the batter into the prepared springform pan. Arrange the reserved strawberries evenly on top of the batter for an attractive finish.
  8. Bake in Two Stages: Place the cake in the preheated oven and bake at 340°F (170°C) for 40 minutes. Then increase the oven temperature to 350°F (175°C) and bake for an additional 10 minutes to achieve a perfect texture.
  9. Cool and Chill: Remove the cake from the oven and allow it to cool inside the pan to set. After it reaches room temperature, refrigerate the cake for 1-2 hours until it is fully set and chilled.
  10. Serve: Once chilled and firm, remove the cake from the springform pan, slice, and serve chilled for best flavor and texture.

Notes

  • This cake is naturally gluten-free and flourless, suitable for those avoiding gluten.
  • Using Skyr or Greek yogurt with 1% fat keeps the cake light but rich in protein.
  • Tossing strawberries with cornstarch prevents excess moisture from making the cake soggy.
  • Chilling the cake is essential for it to set properly and hold its shape during slicing.
  • For added sweetness or variations, you may add a drizzle of honey or maple syrup when serving.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/flourless-protein-cake-with-strawberries-recipe/