Healthy Chocolate Strawberry Cake


Another birthday another cake! Khm Healthy Chocolate Strawberry Cake. I know, I know, I’m repeating myself, but it’s really easy to say no to white flour and white sugar, so simple to substitute it with ingredients that are better for you.

This healthy treat turned out to be insanely delicious. If you look at the list of ingredients, you will see that I only used a tad bit of rice malt syrup to sweeten the cake; as always, I didn’t use any processed sugar plus I made two versions of this recipe – Vegan and Non-vegan. Once again, I used coconut cream which worked out so well as coconut cream stiffens after a few hours in the fridge and allows you to cut beautiful pieces of cake. I am absolutely in love with this cake!


  • 1 cup / 140g light spelt flour (or flour of your choice)
  • 1 cup / 140g kamut flour (or flour of your choice)
  • ½ cup / 50g unsweetened cocoa powder
2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
1/2 cup / 125ml rice syrup
  • 1 ¼ cup / 300ml milk of your choice (nut, seed, rice, goat, …)
  • 6 Tbsp. / 90ml melted coconut oil or ghee
 (not vegan)
  • 2 tsp. pure vanilla extract
  • 1 tsp. apple cider vinegar

Non Vegan Topping

  • 250g mascarpone
  • 2 Tbsp. lemon juice
  • 2 tsp. lemon zest
  • 1 tsp. vanilla
  • 1 cup strawberries

Vegan Topping

  • 4-5 cans regular coconut milk (use the hard part on top
  • 2 Tbsp. lemon juice
  • 2 tsp. lemon zest
  • Optional: Liquid Stevia
  • 1 tsp. vanilla
  • 1 cup strawberries

Preheat the oven to 350°F/175°C. 
Lightly oil and dust a 7” /17cm cake pan with flour, shaking out excess.

In a large mixing bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Whisk to combine.

In a separate bowl combine the rice syrup, milk, coconut oil, vanilla and vinegar. Whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. 
Pour batter into cake pan and smooth the top. Place in the oven and bake until a toothpick inserted in the center comes out clean (approx. 60 minutes).

Mix the topping (Non vegan or Vegan) into a bowl. Leave in the fridge to harden a bit. Than put your topping into a pipping tube and decorate. Leave in the fridge till it hardens.

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