Strawberry Cake With Chia And Yogurt Filling, Sugar And Gluten Free

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This cake is awesome! I ate 3 pieces for dinner 🙂 It’s easy to be prepared and really quick, you can’t go wrong. My pictures are not very good, it’s more delicious than it looks 🙂

I used a 19 cm (8 inch) pie plate and the cake is 5 cm (2 inch) tall. If you use a standard pie plate, you better increase the ingredients – use 50% more.

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Ingredients

Crust
2 eggs
100 g flour (I used equal parts of buckwheat and rice flour)
120 g dates, pitted (the crust is sweet enough with this amount)

Filling
500 g yogurt
50 g honey (it’s not very sweet with this amount of honey)
80 g chia seeds (you can use gelatine)
strawberries – about 200 g or as much as you want
50 g walnuts

Directions

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First make the filling, so the chia seeds have enough time to soak. Combine the honey, yogurt and the chia seeds. It’s not really sweet with this amount of honey, if you want, add much honey. It’s good enough for my taste, I like to feel the sour taste of the yogurt. I used homemade yogurt, which has sour taste.

The crust
Combine the eggs and dates in a food processor and process until they get to foam. In the end, add the flour. It’s thick mesh. Bake at 150C (302F) for 25 minutes in preheated oven, upper and lower wire with fan (but it will bake and without fan).

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Put together the cake
After the crust is cold, put the strawberries on top. I cut them but if you put them whole, it’s OK. Put the strawberries all over the crust. I couldn’t cover my crust because the strawberries are perishable and from 1 kg I had really few completely good strawberries. They really easy ferment, so if you are going to keep the cake more than a day, you need good strawberries. I sprinkled the walnuts, I broke them with my hands. At the end, spread the yogurt filling. Put the cake in the fridge for 2-3 hours or more.

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I didn’t put syrup on the crust, I like it to be dry, for this cake. But, if you want wet crust, put 10-15 g chia seeds less, so the yogurt filling would be wetter and it will make the crust wet. Also, you can squish the strawberries and they will syrup the crust.

I think the crust doesn’t need syrup, but every one has different taste 🙂

Treat yourself!

You can be in the best shape of your life, eating this kind of treats, you only have to train with home workouts for 20-30 minutes per day and eat the right amount of food for you.

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Write down in the comments below if everybody at home like it, especially the children.

6 comments

  1. Katerina Naumova 25 June, 2015 at 20:54 Reply

    I made the filling with raspberries and chestnuts because that’s what I had at the moment. I used buckwheat flour and just a little soy flour. I also used maple syrup because my honey was very thick. I loved this cake! It’s super easy to make, not too sweet and very nutritious. My husband and friends also liked it a lot 🙂
    Thank you for the recipe Rumi 🙂

  2. Kira 28 June, 2015 at 16:34 Reply

    Yummy! I made this with blueberries instead of strawberries, because that’s what was available at the store today. What a delicious, creative recipe! My fiance and I both really enjoyed it, and we’ll definitely make it again in the future.

    My one complaint was that I thought the crust was a little bit too sweet and the filling was not quite sweet enough. So next time I make it I think I’ll just transfer some of the date paste from the crust layer to the yogurt layer, to balance it out a bit.

    Thanks, Rumi!

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