Strawberry Chia Seed Cake with Coconut Whipped Cream Frosting

Experience the delightful combination of flavors in a Strawberry Chia Seed Cake adorned with Coconut Whipped Cream Frosting. The healthy boost of chia seeds pairs seamlessly with the natural sweetness of strawberries, resulting in a moist cake. Topped with a coconut whipped cream frosting, this dessert offers a tropical hint that enhances its appeal. It’s an outstanding choice whether seeking a treat that’s lower in guilt or a special celebration cake. Let this cake tantalize your taste buds with its harmonious and inviting flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup chia seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup strawberries, chopped
• 1/2 cup coconut cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together the all-purpose flour, chia seeds, baking powder, baking soda, and salt.
3. In another bowl, mix the melted coconut oil, maple syrup, and vanilla extract. Gradually add the dry ingredients and stir until well combined.
4. Gently fold in the chopped strawberries and pour the batter into the prepared cake pan.
5. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
6. Once the cake has cooled, whip the coconut cream in a chilled bowl until light and fluffy. Spread it evenly over the top of the cake.
7. Slice the Strawberry Chia Seed Cake and serve with the whipped coconut cream frosting.

Keywords: Frosting, Whipped, Strawberry, Dessert, American

Spice Rack: Vanilla Extract, Salt

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