150ml(¼ cup) coconut oil (melted)( you can also use light cooking oil such as sunflower or canola )
3eggs
360g(1 ½) coconut yogurt(if you don't need to make it dairy-free you can use normal lactose-freee yogurt)
200ml(½ cup) Maple Syrup
240g(¾ cup) strawberry jam(see notes for homemade sugar-free recipe)
2½teaspoonbaking powder
¾teaspoonbaking soda
1½teaspoonVanilla Extract
½teaspoonsalt
For the frosting
360g(1 ½ cups) coocnut yogurt
50ml(5 tbsp) Maple Syrup
1teaspoonvanilla powder or the scraped seeds of 1 vanilla pod
100gfresh strawberries (for decoration)
Instructions
To make the cake
Preheat the oven to 175 degrees C (or 350 degrees F). Generously grease a 9×13 inch cake pan.
In the bowl of a stand mixer (or use a hand-held mixer) beat together the oil, yogurt, eggs, maple syrup, and vanilla,. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam.
Pour the batter in the prepared cake pan and bake 28-30 minutes, until the top is just set and no longer wiggly in the center. Let the cake cool down completely before spreading the frosting.
To Make the Yogurt Frosting
In a bowl of a stand mixer ( or a hand-held mixer) whisk the coconut yogurt until it becomes really thick, around five to 10 minutes. It’s really important to whisk the yogurt on its own first, before adding the maple syrup. Once it feels very thick and holds its shape, add the syrup and vanilla and continue whisking for a further minute.
Once the cake is completely cooled, spread the frosting over it, top it with fresh strawberries. Slice & serve
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
To make a sugar-free strawberry jam, check out this recipe.