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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!
Click here for a full-size strawberry shortcake recipe!
Question of the day: what’s your favorite way to eat strawberries?
(Update 7/23/15)
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 pin this recipe from my Desserts board here.
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.
Suggested products:
- Coconut flour
- Truvia
- THM Baking Blend and Super Sweet Blend can be purchased from the Trim Healthy Mama online store.
Made the single serve in the microwave. It was delicious.
Hi! Maybe you can help advise me
I made this doubled recipe exactly so me and my husband could try it and it is quite good but I also feel like I’m eating a cake omelet I can taste the eggs for sure like it’s a cake frittata
Did I do something wrong? I tried not to overcook but maybe did I and that’s why it tastes that way? Thank you!
Hmm…I’m not sure! I’ve never had that happen. I don’t know if doubling the recipe would’ve affected it or not, but that’s a possibility. If you’re microwaving it, I recommend that you microwave separately in 2 separate bowls. Maybe try using smaller eggs next time? Cooking for slightly less time would be worth a try as well. I’m sorry you had trouble with it!
Thanks! I’m gonna try it again tomorrow maybe use 1.5 eggs instead of 2 or a bit more coconut flour
It was odd lol but I could tell if it didn’t have the egginess it could be so good
Hello Bessie, I would use 1 egg and add more sour cream for double recipe. This will keep the mix moist and less eggy
Hey! Does this need to be cooled for a while before eating?
I guess it depends if you want to burn your tongue or not? 😛 I mean, I recommend letting it cool enough that you don’t burn yourself trying to eat it, but it’s good warm or cold. Whatever your preference is!
I absolutely love this recipe! When I want cake, this is what i make. I use a tsp of Super Sweet, and I typically use almond extract, but I’ve taken to making tweaks to change things up. Sometimes i add a few cut up strawberries to the batter. Today i added butter flavoring and cinnamon. 20-25 mins at 350 and it’s perfect. I usually top with some homemade whipped cream. Thank you so much, Briana!!
Thanks for sharing your variations, Lynette! Those sound great.
Just a suggestion. IF the recipes you post are in your cookbook, could you post the page? Sometimes I will check the book and can’t find them, other times they aren’t there. Don’t want to waste time and paper printing, if I already have it.
Thanks for the suggestion! If the recipes are in my book, there will be a note about it right above the printable recipe. Sometime when I have time I’ll have to go through and put all the page numbers in. 🙂
This is seriously the only thing that keeps me on plan!! I love it almost more than life itself! LOL
Thank you so much for posting this recipe! I just made it and it was so good topped with a bit of whipped cream. I was also surprised by the size of this single serving cake. I ended up only eating half and saving half for later.
I absolutely love this cake. I’ve lost count of how often I have made it in the last 2 months. Perfect for strawberry season. Thanks Briana, for creating delicious recipes for us ‘not so inventive’ people. 🙂
hi there can this be made with regular flour ? thank you
Hi Sandy! If you’d like to use white flour, I recommend finding another recipe instead of trying to substitute into this recipe (you would need to adjust the amount of flour). Here’s one I found on Pinterest that should be similar. 🙂 http://thesundaychapter.com/2015/03/1-minute-fluffy-vanilla-cupcake-in-mug/
Can I make this with almond flour instead of coconut flour or the baking mixes? How much would I use?
Thanks!
You can try, but you will definitely have to adjust amounts as almond flour is a much wetter flour than coconut flour or either baking mix. I haven’t worked a lot with almond flour, so I’m afraid I don’t know how much you would use.
I love your recipes!! I made this, but instead of the water, I added the juice of 1 slice of lemon. I used triple zero vanilla yogurt. My cream was flavored with lemon too. The strawberries on it so delish. Thank you.
This recipe is Awesome. I doubled it and baked it in the oven at 350 for 20 minutes it came out perfect. Topped it with strawberry cream cheese frosting I made. It was a hit with the whole family as they asked when I was going to make a full size one
I’m so glad you liked it! I have a full size white cake recipe as well as a strawberry shortcake recipe on my site as well, if you’re interested. 🙂
I tried this tonight and it was wonderful! Thanks so much, I will be making it again!
Wow! I am so glad I tried this for my husband. He is lover of all things strawberry and has been missing strawberry shortcake since he mostly quit sugar. He loved this cake with sweetener-sweetened strawberries and whipped cream. Thank you Briana!
Hello,
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. Thank you!!
Awesome! Thanks for sharing!
I’ve made this a few times, but wanted to let you know that today I quintupled it (times 5…quintupled, right??) and baked in a 9×9 pan it at 375 in a toaster oven for 25 minutes. It turned out great! 🙂
Awesome! Thanks so much for letting me know!
So good. I mean SO GOOD! I added lemon flavoring, and forgetting that it wasn’t the MIM from the THM book, I added a TBSP of coconut oil a mistake that I will redo :). Just a question though; do you know the carb count on this little buddy?
I’m so glad you liked it! No, I haven’t calculated the carbs, I’m afraid.
Do you have any suggestions for dairy free – what could replace the Sour cream or greek yogurt? I found out I have sensitivity to dairy products 🙁
I’m afraid I’m not that familiar with a lot of the dairy free alternatives out there. I think some people would maybe try coconut cream, but I’m not sure how that would work.
I feel random commenting on a three year old thread, but just in case someone else needs to know- I use coconut milk (the full fat in the can kind of coconut milk) with a bit of vinegar or lemon juice. I think the official amounts are 1 tsp of vinegar or lemon juice to 1 cup of coconut milk.
You can also get coconut yogurt at some groceries stores, the plain yogurt works great as a sour cream substitute.
THM baking mix contains blanched almond flour so this is not nut free. That could be very important for someone with allergies. Thank you for experimenting in the kitchen and sharing your successes. I’ve tried quiet a few and enjoy them.
Thanks for pointing that out! The original recipe did not have the Baking Blend option; I tested that later and added it, forgetting to note what you just mentioned.
I have had these for myself and they are delicious! I made them for my kids but with honey. I quadrupled the recipe for my four kids (ages 7 down to 1) and made it with about 1/4 cup of honey. I made it into cupcakes and it made 8. My kids loved it and they put bananas over it with milk. Obviously, it’s not THM friendly but I thought I would share the quantities. Hope that helps!
I should also add that I cooked them in the oven for about 20 minutes on 350.
Thank you!
Do you have a THM version of buttercream frosting? That would be amazing!!
This was one of the best cake recipes I have ever made!!! It came out perfectly light fluffy and awesome!!! Briana, you have been such a blessing to stumble across.
I’m so glad you liked it!
Just had one for breakfast! Excellent! I also had an extra egg over spinach leaves and a stalk of celery. Gotta have those veggies. Now a cup of coffee and make some extra cakes fir the week. Simple, quick and tasty-what more could I want? Thanks Briana – you rock!
Thanks so much for trying it!
Love this recipe. My 11 year old daughter loves this cake!!
How would one use almond milk for topping? Just pour it on? Also, can you recommend a good protein powder? Looks good, by the way 🙂 Thanks!
Precisely. 🙂 As for protein powder, the THM brand is good.
I just made this, it’s delicious! Can’t wait till strawberry season to eat it with fresh strawberries and cream.
This looks delightful! Thank you, Briana. You mentioned homemade whipped cream. I have tried twice to make whipped cream from raw grass -fed cream with no success. I had to use store-bought heavy whipping cream. Any suggestions?
I’ve never used raw cream so I’m afraid I’m no help to you there. I always use the store bought HWC.
I found that when using raw cream the trick was to mix it slowly. With store bought cream I always set the mixer on high speed, but the raw cream would never whip up fluffy that way. Then once, as I was starting to whip the cream I had to walk out of the room so I turned the mixer on low. I came back and found a nicely whipped bowl of whipping cream.
I can’t wait to try this! 🙂