Sunday, May 31, 2009

Tried & Tasted : Low-fat Strawberry Snack Cake

It's summer and that means lots of berries to eat.I love Sttrawberries. Bought 5 lbs of fresh juicy strawberries in the farmer's market and was wondering what to make with them. As you know, shelf life of berries is very short and it's better to use them up as soon as you buy them.

I came across this event Tried and Tasted started by Zuzana. The concept is to appreciate fellow food bloggers' work by recreating their recipes and writing about them. For this month, we have to try out recipes from Fat Free Vegan Kitchen . I was floored by the healthy recipes I found in this site hosted by Susan. I found this great recipe for Strawberry Snack Cake and loved it because it's low fat.

I just made slight changes in the ingredients. I used Whole wheat pastry flour instead of cake flour and used brown sugar instead of regular sugar. I didn't have soy yogurt and used canola oil instead.
Here's the recipe:
Servings: 9 servings (from 8x8 inch square pan)
1 3/4 cups whole wheat pastry flour
3/4 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 tbs canola oil
1/2 teaspoon vanilla extract
1/2 cup water
1/2 cup vanilla soymilk
2 tablespoons lemon juice
1 pound strawberries, stemmed and sliced
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup water


1.Mix together flour, sugar, baking soda, baking powder, and salt.
2.Add Oil, vanilla, water, soymilk, and lemon juice.
3.Mix until just blended--do not overmix.
4.Pour into oiled 8x8-inch pan and bake at 350 F until a toothpick comes out clean, about 30 minutes.
5.Remove and allow to cool completely.
6.Combine the strawberries, cornstarch, sugar, and water in a saucepan.
7.Cook over medium-high heat until sauce boils and thickens. Spread over top of cake. May be served warm or chilled.


  1. Beautiful colours, yummy looking cake! Thanks for sharing!

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