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When I posted my 5 Ingredient Single-Serve Chocolate Cake, I promised a white cake version. Well, here it is, and let me tell you – it makes an AWESOME strawberry shortcake!
This recipe is (obviously) very basic and is meant to be doctored up with toppings and flavorings. On its own it’s OK, but it’s basically going to taste like what you put on it. This white cake is a great canvas for whatever your artistic juices are drooling over at the moment. For me, it was strawberry shortcake. You could add your favorite flavoring, berries of your choice, and/or a great low-carb frosting to make this a delicious treat. Depending what you’re using this recipe for, you may also want to add more sweetener than the recipe calls for. I was using this for strawberry shortcake, and I’m not used to making my shortcake very sweet.
This is yet another 5 ingredient recipe (I gave myself water as a freebie ingredient…). Want more easy recipes? Right here!
This is a great recipe to try out your new THM Baking Blend on! (This versatile blend can be purchased from the THM online store here.) I was so impressed with the light, tender crumb of this cake using 3 T of Baking Blend. The texture of this cake made with the Baking Blend is much lighter and fluffier than when it is made with coconut flour (which is a denser flour). It reminded me of a something made with a bad-for-you boxed cake mix!
Question of the day: what’s your favorite way to eat strawberries?
An awesome reader of mine posted her tweaks to this (for a larger size cake) in the comment section below. Shannon M says, “I just made the cake tonight and quadrupled the recipe + added 4 additional TBS of THM Baking Blend for an 8×8 cake pan. I also added an additional 2 TBS of Truvia as I like my cake sweet. It was awesome!!! Just like a white flour cake in texture. So delighted to have found a true cake like recipe that’s GF and sugar free.”
Another awesome reader named Dina Goemaere used Shannon’s tweaks to make a birthday cake, and she gave me permission to post her pictures here to inspire you all. She said she used a round baking dish instead of the 8×8 inch cake pan, and her frosting was made of sweetened whipped cream with some vanilla and praline-truffle extracts. Thanks, Dina!
You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- 1 T sour cream or Greek yogurt
- 2 T water
- 1½ T coconut flour or 3 T Briana's Baking Mix (or 3 T THM Baking Blend, which is not nut free)
- 2 packs of Truvia (or 1½ tsp. spoonable Truvia; you could also try ¾ tsp. THM Super Sweet Blend), or more to taste if you want a sweet cake and not a shortcake
- ½ tsp. baking powder
- Optional: a dash of vanilla or almond extract
- For strawberry shortcake: homemade whipped cream, sliced strawberries, and unsweetened almond milk for topping
- In a small microwave-safe bowl (I used a 2 cup Pyrex dish), whisk the wet ingredients together with a fork. Add the dry ingredients and whisk again. Microwave for 1.5-2 minutes or until the top is just dry (times will vary according to which flours you use). Don't overbake! Alternately, you could probably bake this in the oven at 350 degrees F until the top is just dry and a toothpick comes out mostly clean. Top with homemade whipped cream, sliced strawberries, and unsweetened almond milk for a great strawberry shortcake! Or you could add some more sweetener to the batter and top with your favorite low-carb frosting of choice.
- I'm sure you could multiply the recipe and bake it in a larger pan for a shortcake for your whole family. If you try this, let me know how many servings you made, what size pan you baked it in, and how long it took, pretty please?
Click here for the recipe for Briana’s Baking Mix.
- Coconut flour
- THM Baking Blend and Super Sweet Blend can be purchased from the Trim Healthy Mama online store.