Saturday 14 June 2014

Guilt- Free Strawberry & Lemon {Protein} Cake

Summer is here! Well, mostly.

Canadian winter was cruel to us this year, and more or less anything higher than 10 degrees Celsius is a win for us, am I right, Canada?!

Warmer weather means fresh product, beautiful colours and cake. Wait...maybe not the last thing. But I couldn't resist a fresh, summery take on a beautiful flavour combination: strawberry and lemon.

As usual, the cake is gluten free, without the use of refined sugar or artificial colors/flavors/weird things.  The protein comes from the protein powder, greek yogurt and gluten free flour and the fat comes from COCONUT OIL, the fatty acid superstar!!!

Your face will melt off into a puddle of goop onto the floor when you taste this. Yours knees will buckle, palms will sweat, heart rate will elevate -- yes...yes, it's love.

Because it's fresh, oh so fresh, fresh to DEF!

And looks GORGEOUS.

Did I mention FRESH! Locally grown berries = no words.


And the frosting? Light and cloud-like fluff status.

Not enough pictures you say? I hear you LOUD AND CLEAR. Let's talk ingredients, more pictures and other things.

Guilt- Free Strawberry & Lemon {Protein} Cake 

Yields 2 9-inch Round Cakes 
Allergens: Gluten Free, Refined Sugar Free, Vegan Option 

Vanilla & Lemon Cake

Yields 2 9-inch Cakes
Gluten Free, Sugar Free, High Protein


  • 1 1/2 cups gluten free all-purpose flour
  • 1 cup vanilla protein powder (SunWarrior works amazing)
  • 2 teaspoons baking powder
  • 1 cup greek yogurt or applesauce
  • 1/2 cup honey or coconut/agave nectar 
  • 1/2 cup coconut oil, melted
  • 3 eggs, separated (or egg replacer/flax eggs)
  • 1 teaspoon vanilla extract 
  • Zest and juice of 1 lemon
  • 1 cup non-dairy milk (almond, coconut, etc)


  1. Preheat oven to 350 Degrees Fahrenheit
  2. In a large bowl, combine all dry ingredients and whisk together
  3. In a separate bowl, combine and mix all wet ingredients except the eggs
  4. Separate the egg whites from the yolks, adding the yolks to your wet ingredients bowl
  5. Beat the egg whites to stiff peaks and set aside
  6. Add your wet ingredients (except the egg whites) to your dry ingredients and mix together until you have a thick, fluffy batter. Add your non-dairy milk as needed to get a batter that is thick, but stirs easily and can be poured out of your bowl. If it gets stuck when you stir, add more milk!
  7. Fold in egg whites
  8. Scoop batter into two 9-inch round baking pans that have been thoroughly greased (I use coconut oil!) 
  9. Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean!
  10. Transfer to a wire cooling rack by placing the rack on top of the pan, holding the two together and flipping very quickly!
  11. Let cool completely before frosting 

Strawberries & Cream Frosting 


  • 1/2 cup coconut oil, room temperature
  • 3 tablespoons cream cheese (or vegan cream cheese/vegan butter)
  • 3 tablespoons no-sugar strawberry preserves 
  • 5-10 drops liquid stevia 
  • 3-4 tablespoons honey/coconut nectar/agave nectar
  • 1 cup cold whipping cream or non-dairy whipped product 
  • Optional: 1 scoop vanilla protein powder


  1. Cream together all ingredients except whipping cream until fluffy
  2. Prepare whipping cream via product instructions, use store bought, or beat whipping cream to stiff peaks 
  3. Gently fold in the whipped topping to your other ingredients and mix until you have a fluffy icing! 
  4. Keep cold until needed 

A recipe in pictures:



I layered the two cakes (bottom cake facing up and top cake facing down) and sandwiched then with whipped topping and fresh sliced strawberries!

Then I frosted...BOOM!

And garnished, naturally. As I always do!

And got this!

If that is not impressive, I really don't know what more you want from me. Cue Adam Lambert. 

Is there anything more beautiful then a fresh fruit garnished cake? No, other than Cristiano Rinaldo... or David Beckham...OKAY OTHER THAN THAT. No, there is not. 

So. Much. Pretty.

I swear, I DO NOT know how all that melted chocolate drizzle got on there. It most CERTAINLY was not me. I would never. You offend me, sir.

It was me and I have no regrets. Now on to the TASTE! 

The moment of truth... the first slice!


Oh my....gosh. Oh...MY....GO-SHHHHH. 

The most soft, fluffy, moist, sweet and refreshing piece of cake I have ever in my life had the pleasure of smashing into my gullet. Do you see the pockets of air in there? The lemon is understated but a nice complement to the berries. You could even add more lemon. MORE MORE MORE!

I honestly don't think any amount of pictures could really do this cake any justice. My mom and I were 'taste-testing' one piece and couldn't stop eating it! Dessert before dinner is perfectly acceptable if your mom is enabling you!

It's perfect. Sweet, fluffy, flavourful. Insanely satisfying without making you feel heavy or ill afterwards. Now this is coming from a HUGE chocolate fan. I love chocolate cakes, cookies, etc. Citrus and fruits on cakes? Looks pretty but not my gig. This, however was SO INSANELY GOOD. I have no words. 

Well, I have a few words. Like yesterday after dinner how I was devastated I was too full to eat a huge piece of cake. I even gave myself some time. I just sat there, waiting to get hungry enough to eat cake. It was legitimately a problem. Does this ever happen to you?! No? MOVING ON...

Now if you excuse me, I have a cake to eat. Errr...I mean share. Or something!

Are you excited for strawberry season? Happy for the weather to be nicer??

Happy Baking, 



  1. Wow Summer!!! What is this!!? Loved it & can't wait to try.

    1. It is a healthy cake I made! It was really good I must make it again soon for you to try!