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Healthy, Grain-Free Strawberry Shortcake (Dairy-Free)

Delicious, allergy-friendly Grain-Free Strawberry Shortcake - Boasting a high amount of natural protein, dairy-free, and nut-free.
Course Dessert
Cuisine Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 200kcal
Author Lauren Goslin

Ingredients

  • 1 15 oz can white (cannellini) beans, rinsed and drained
  • 3 eggs
  • 3 T . applesauce
  • 1/2 t . powdered stevia extract
  • 2 t . vanilla
  • 5 T . honey
  • 3 T . coconut oil
  • 1/4 c . coconut flour , sifted twice
  • 1/2 t . baking soda
  • 1 t . baking powder
  • 1/2 t . sea salt
  • 1 lb fresh (or defrosted) strawberries, de-stemmed and cleaned
  • coconut whipped cream , for serving
  • fresh mint , optional

Instructions

  • Preheat the oven to 350 degrees.
  • Oil the sides of a cake pan and lay a sheet of parchment paper on the bottom to prevent sticking.
  • In a food processor, process the beans, eggs, applesauce, stevia, vanilla, honey, and oil together until smooth and well combined.
  • In a small bowl, mix the sifted coconut flour with the salt, baking soda, and baking powder.
  • Add the dry mix to the processor and pulse until combined.
  • Pour the batter into the prepared cake pan.
  • Bake the cake for approximately 25-30 minutes, until a toothpick comes out relatively clean.
  • Cool the cake before removing and slicing.
  • Mash the strawberries with a potato masher until they are the consistency you desire.
  • Pour a spoonful of the strawberries atop a slice of cake and top with whipped (coconut) cream.
  • Garnish with mint, if desired.

Notes

Fat: 7.4 g  Carbs: 25.8 g  Sugar: 14.1 g  Protein: 7 g; Nutrition facts include the strawberries, but not the whipped (coconut) cream. WW points (new system): 5

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 25.8g | Protein: 7g | Fat: 7.4g | Saturated Fat: 5.4g | Polyunsaturated Fat: 2g | Cholesterol: 61mg | Sodium: 106mg | Fiber: 5.2g | Sugar: 14.1g