Celebrate - Better with Cake

{Low Carb – Sugar Free} Swirled Strawberry Cream Sheet Cake

Emma — Thu, 07 Oct 2021 06:18:37 +0000

Keeping things short and sweet today with this {low carb – sugar-free} swirled strawberry cream cake because I woke up this morning craving cake, as you do, and figured you might want some too!

No idea how or where the craving came from but I decided to just go with it. I mean, I figure it’s always somebody’s birthday somewhere right so it’d be rude not too?! But, if you really need a good excuse my sweet niece just got engaged and this strawberry cream sheet cake sounds like the perfect way to celebrate a sweet summer romance!

Subtly sweet, light and fluffy vanilla cake swirled with homemade cheats strawberry jam is frosted with lashings of freshly whipped coconut cream OOooOO yes! This cake is nothing short of delicious. Every bite is swirled with fresh berries, hints of vanilla and fluffy whipped cream!

It’s the perfect treat for any and all occasions. Like a random Thursday because, why not?!

Truth be told, Ive been holding on to this recipe for months (but really, years) now. Ever since Eve was little, every year for her birthday without fail, she always requests one thing . . . strawberry sheet cake with alllll of the whipped cream! The girl knows what she wants and let me tell you, the girl has very good taste!

It’s deliciously simple, incredibly flavourful and if summer had a signature sheet cake, this would be it!

It’s light, fresh, and just downright delicious and it also happens to be secretly good for you! Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and can be ready to devour within the hour!

Healthy enough to serve for breakfast with a big ol’ vat of coffee, of course, but indulgent enough to celebrate just about any occasion! + a champagne toast if you feel so inclined!

Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free – Low Carb – Paleo – Vegan friendly !

I hope you love as much as we do. Which is A LOT!

Just bake, frost, and enjoy! Click here for some step-by-step video & a picture of the happy couple

Swirled Strawberry Cream Cake

Cook Time: 1 hour
Persons: 4-6
Difficulty: Easy

Ingredients
For the vanilla sheet cake:
2 eggs
2 Tablespoons of vanilla yoghurt
2 Tablespoons of unsweetened vanilla almond milk
1 Tablespoon of vanilla
1 cup almond flour
1 teaspoon of coconut flour
1/4 cup monk fruit sweetener (or granulated sweetener of choice)
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
For the strawberry swirl:
1 cup of strawberries, roughly chopped
1 teaspoon of monk fruit sweetener (or granulated sweetener of choice)
A squeeze of lemon juice (about 1/2 a tsp)
For the frosting –
1 cup of whipping cream (coconut or regular)
1 teaspoon of vanilla extract
1-2 Tablespoons of powdered sugar ( I used monk fruit but regular icing sugar is totally fine) – more or less to taste
1 Tablespoon of your strawberry sauce

Instructions
For the strawberry sauce –
Add the strawberries, sweetener and lemon juice to a medium-size saucepan over high heat.
Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the sauce has reduced and thickened by 1/3.
Remove from the heat and set aside to cool. It will continue to thicken as it cools.
For the cake:
Pre-heat your oven to 175/C/350/F and line/grease your baking tray pan with baking/parchment paper and set aside.
Place all of your cake ingredients into a medium-size bowl and stir to combine.
Pour into your prepared baking tray.
Take about 1/4 cup of the strawberry sauce and dollop it by the teaspoon randomly over the top of the cake.
Use a knife (or toothpick) to lightly swirl the sauce around, don’t over mix it.
Bake for 20-30 minutes until the top springs back when lightly pressed and the cake is set. If you feel the cake is browning too quickly just cover with some foil to prevent it from burning.
Set aside to cool while you make your whipped cream.
Note – as the cake cools, the strawberry sauce will sink down into the cake leaving luscious, sunken swirls of sweet strawberry sauce. It’s incredible! You will LOVE it!
To frost the cake, top with 1/3 of your whipped cream, then drizzle over the extra Tablespoon of strawberry sauce, you can swirl it through the cream with a toothpick, add remaining cream and smooth to the edges.
Slice.
Enjoy xo

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Question of the day –

What would your dream celebration cake be?

Feel free to share recipes, or links to your fave recipes in the comments below on the Facebook page or over on Instagram and please for the love of all that is good in this world when you do make your strawberry swirl sheet cake (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page or Instagram. Seeing you re-create and enjoy my recipes makes my heart so happy! Sharing is caring remember . . .

Do it, do it You know you want to

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The post {Low Carb – Sugar Free} Swirled Strawberry Cream Sheet Cake first appeared on Better with Cake.

Cake Batter Cashew Butter Cups

Emma — Wed, 14 Aug 2019 09:02:06 +0000

At last, at last it’s here at last . . .

MY BIRTHDAY!!!

Fun fact, I lovveeeee birthdays! Nothing makes me happier than cerebrating my nearest and dearest, showering them with all of their favorite things! I just love it!

And then it’s my turn. And I get all kinds of shy and awkward. I hate being the center of attention and never want to be fussed over or the center of attention. Ever.

But this year is a little different, I still don’t want to be the center of attention or fussed over but, I wanted to make something a little extra special for myself. Because well, #thisis40

For weeks and weeks I have been trying to come up with something fun to make (and eat) to celebrate my big day.

But, to be honest, I’ve been struggling think of anything . . .

I know birthdays are traditionally celebrated with cake of some kind but I just didn’t feel like baking. Plus, we just made those magical matcha mud cakes so my cake craving has kind of been satisfied but really, I also just wanted something a little different, you know?

And then it hit me . . .

Cake batter cashew butter cups!

Yes. That was it. Cake batter cashew butter cups are the PERFECT way to celebrate my birthday this year!!

No baking, no slicing, no frosting, no decorating (Ok, so we may do a little decorating, but just a little – sprinkles only) perfectly portioned into single servings so no need for sharing ( ← you know how I feel about sharing desserts!!) – brilliant. Yes, cake batter cashew butter cups for everyone!!!

Subtly sweet, seriously creamy, vanilla spiked, EGG FREE, cake batter , cashew butter encased in a decadent, rich, cool, crisp, dark chocolate cup that literally oozes with awesomeness when you bite on in!!!

So fun, so festive, so, SO delicious, I’ll have 10 please!

But, then I thought, what’s life, I mean cake without coffee . . . so I did a thing . . . I decided to infuse that decadent , rich dark chocolate cup with just a hint of espresso . . .

You guys . . . I’m a genius. Secretly healthy, espresso infused dark chocolate cake batter cashew butter cups are soooooo good! I’m talking life changing here, friends!

It’s everything I love in life all served up in one delicious little mouthful!

Chocolate – duh

Nut butter – is the glue that holds my body together

Coffee – only as I live and breathe!

Super simple to make using just 3 ingredients that I bet you have on hand already and can be ready to devour in less than 15 minutes!

Honestly, I don’t know what more there is to say . . .

Gluten Free – Dairy free – Grain free – Sugar free – Low carb – Paleo – Keto & Vegan friendly !!

All natural , quick and easy, subtly sweet, luscious and creamy, vanilla spiked, EGG FREE , cake batter cashew butter encased in a decadent, rich, cool, crisp, espresso infused dark chocolate cup!!!

If you’re not a fan of coffee , tell me how it is that we’re friends again? I kid, I kid, just leave it out, they are still all kinds of delicious even without that cheeky hit of espresso – we can’t have you missing out in this deliciousness!

3 ingredients, 15 minutes – extra sprinkles for me please!

Dark Chocolate {EGG FREE} Cake Batter Cashew Butter Cups

Gluten Free – Dairy Free – Grain Free – Sugar Free -Low Carb – Vegan – Keto – Paleo

Makes 10-12 Subtly sweet, deliciously buttery, creamy, dreamy, secretly healthy, vanilla , sprinkle filled cashew butter cups

Ingredients

For the cake batter cashew butter filing;

1/3 cup of cashew butter

1 teaspoon of vanilla

A pinch of flaky sea salt

SPRINKLES!!! – measure with your heart

Optional add-in;

1-2 scoops of collagen – for gut healing goodness

For the chocolate cups –

1 block (about 1/2 cup) of good quality dark chocolate – I use dairy free

1/2-1 teaspoon of instant espresso – optional

Method –

1 – Melt chocolate and espresso by your preferred method. I like to do mine broiler style by placing my chocolate in a small bowl over a pot of simmering water.

2 – Use a teaspoon to drizzle some melted chocolate into a chocolate cup mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.

3 – Place your chocolate cups in the fridge or freezer for 5-10 mins to set.

4 – While your chocolate cups are setting, grab a small bowl and mix all filling ingredients, stirring until well combined.

5 – Taste – if you prefer a sweeter filling you can add a splash of maple syrup of 1/2 teaspoon of monk fruit (or sweetener of choice)

6 – Remove your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of your creamy, dreamy, cashew butter filling then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

5 – Once all your cups are filled, top with a little extra chocolate, smooth it all the way to the edges so the filling is completely covered then sprinkle with salt and place them back into the fridge (or freezer) to set.

These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Enjoy xo

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Question of the day –

What’s would you make to celebrate your birthday?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your creamy, dreamy, cashew butter cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Cake Batter Cashew Butter Cups first appeared on Better with Cake.