This Strawberry cake recipe is a special gluten free, grain free, sugar free treat. The sponge is light, sweet and PINK for as simple Valentine’s Day recipe.
It even has veggie in it, beetroot helps make the cake pretty and pink but no taste buds were onto the hidden veg!
This easy Valentine’s Day recipe can be jazzed up by making the love heart cut outs into a heart cake sandwich filled with whipped cream, but to me love doesn’t have to be complicated! This Sugar Free recipe tastes great either way.
For more Sugar Free Kids recipe grab the I Quit Sugar Kids cookbook, it is
This easy Valentine’s Day recipe can be jazzed up by making the love heart cut outs into a heart cake sandwich filled with whipped cream, but to me love doesn’t have to be complicated!
Ingredients
Strawberries – 100g
Beetroot – 75g pre cooked beetroot (cooked, peeled 100% baby beets can be found vacuum sealed in the fridge section of some supermarkets)
Eggs – 3
Butter – 70g
Spoonable blended Stevia powder – 2 Tablespoons (available from supermarkets, can be called Natvia or Truvia)
Rice Syrup – 1 heaped Tablespoon
Vanilla Extract – 1.5 teaspoons
Almond Meal – 1 cup (or most other flours will work)
Arrowroot Flour – A heaped 1/2 cup (or Tapioca flour)
Baking Powder – 1 heaped teaspoon
Instructions
Preheat oven to 160C fan forced
Combine all wet mix in a high speed blender / processor until you have a vibrant pink batter
Add the dry mix and gently combine
Pour into a lined small slice tray and spatula to make even
Bake for 30 minutes until the sponge is cooked through
Allow to cool and Optionally use a small heart cookie cutter to make Valentine’s Day treats or simply slice and enjoy
If you feel up like getting more fancy, place some whipped cream between 2 hearts and make a Valentine’s cake sandwich
Store in the fridge
Enjoy xoxSha
