Strawberry Amaretto Cake~ Gluten Free, THM S

On Sundays we have a potluck each week.  One of my friends, Katie often organizes this and comes up with fun themes!  This week for the desserts she can a "C" theme..."Cakes, Cupcakes and Cookies".  I decided to bring a dessert along since I didn't think any of the other THMers at church were bringing one along that day.  I was fully intending on making my almost-famous Peanut Butter Fudge Cake and was out of peanut butter of all things!  I was also trying my new Baking Blend in the cake and made a few adjustments to see if it would be successful.  Big swaps went on as I changed out the Peanut Butter for strawberries, added a few new flavors and Ka-boom!  Strawberry Amaretto Cake with Cream Cheese Frosting was born. strawberryamarettocakeCake:
  • 1 cup THM Baking Blend
  • 1 cup coconut flour
  • 1 tsp salt
  • 1 tsp of baking powder
  • 1/2 cup of Sweet Blend (or 1 cup Truvia)
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 eggs-beaten
  • 2 cups strawberries, chopped
  • 1 cup of water
  • 1 cup of butter
  • 1/2 cup 0% Greek yogurt or sour cream
Combine the dry ingredients in a bowl and set aside.  Melt butter and add to the dry mixture.  In a small bowl beat the eggs, yogurt, vanilla, almond extract and water together.  When the melted butter is cooled a bit into the dry batter, add the rest of the wet ingredients. You don’t want to scramble your eggs. I used a glass 9 by 12 baking dish that I did lightly spray with coconut oil cooking spray. You could also make them into muffins. I would think this would make at least 24 muffins. 350 for about 30 minutes.  Keep an eye on it from there to see if it needs longer to bake.  Muffins may not take that long.  I'd check those much earlier at 15-18 minutes. Oven cooking times may vary.  The edges do get a bit brown with the butter involved.  Part way through I put foil over top, loosely. If you've not worked with flours other than white flour, you'll notice they don't rise as much and aren't as light and fluffy.  A bit more dense then what you may be used too.  Give them a shot and I promise your taste buds will adjust as you go.  Eating healthier foods can take some getting used to in the dessert department! My frosting was nothing fancy, but I'll share what I did. Frosting:
  • 4 oz of cream cheese, softened
  • 1/2 pint of whipping cream
  • 1 tsp of vanilla extract (or 1/4 tsp of almond)
  • one or two doonks of THM Stevia extract
  • 4 or 5 diced strawberries, optional
I mix the whipping cream, extract and sweetener with a mixer until it's fluffy whipped cream.  I then add in the soft cream cheese.  You could use 1/3 less fat cream cheese and even use more than I did if you want more of a cream cheese flavor.  I start with 1 doonk and taste it.  I then add more if needed. Just the whipped topping would even be great!
Strawberry Amaretto Cake~ Gluten Free, THM S
Author: Jennifer Griffin
Prep time:
Cook time:
Total time:
Serves: 12
Strawberry Amaretto Cake~ a low carb, low sugar, no gluten dessert!
Ingredients
  • 1 cup THM Baking Blend
  • 1 cup coconut flour
  • 1 tsp salt
  • 1 tsp of baking powder
  • 1/2 cup of Sweet Blend (or 1 cup Truvia)
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 eggs-beaten
  • 2 cups strawberries, chopped
  • 1 cup of water
  • 1 cup of butter
  • 1/2 cup 0% Greek yogurt or sour cream
  • ------------------------------------------
  • Frosting:
  • 4 oz of cream cheese, softened
  • 1/2 pint of whipping cream
  • 1 tsp of vanilla extract (or 1/4 tsp of almond)
  • one or two doonks of THM Stevia extract
  • 4 or 5 diced strawberries, optional
Instructions
  1. Combine the dry ingredients in a bowl and set aside.
  2. Melt butter and add to the dry mixture.
  3. In a small bowl beat the eggs, yogurt, vanilla, almond extract and water together.
  4. When the melted butter is cooled a bit into the dry batter, add the rest of the wet ingredients. You don’t want to scramble your eggs.
  5. Use a glass 9 by 12 baking dish that I did lightly spray with coconut oil cooking spray or cake pan.
  6. I would think this would make at least 24 muffins.
  7. for about 30 minutes. Keep an eye on it from there to see if it needs longer to bake. Muffins may not take that long. I'd check those much earlier at 15-18 minutes.
  8. The edges do get a bit brown with the butter involved. Part way through I put foil over top, loosely.
  9. -------------------------------------------------
  10. Frosting:
  11. I mix the whipping cream, extract and sweetener with a mixer until it's fluffy whipped cream.
  12. Start wtih 1 doonk of stevia and taste to see if you need more.
  13. I then add in the soft cream cheese. You could use 1/3 less fat cream cheese and even use more than I did if you want more of a cream cheese flavor.
  14. I added a few diced strawberries to mine for fun.
  15. Just the whipped topping would even be great!
Keep this cake refrigerated.  I know I'll be asked a bunch of times what can be used instead of the Baking Blend!  Truth is, I've only made it this way so far.  You could try to use 1 cup of Almond Flour in it's place and see how it goes.  I would think the Baking Blend is a bit "thirstier" so you may need a bit more of the almond flour or less liquids.  You could just give it a try. Pin: Strawberry Amaretto Cake (S)

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

10 Responses to “Strawberry Amaretto Cake~ Gluten Free, THM S”

  1. Vicki

    I’ve avoided all recipes with coconut flour as I really dislike the taste. Does this flour have much of a coconut taste or is it like refined coconut oil w no taste at all. Love your site, thanks for your help.

    • godzgaljen@gmail.com

      The Baking Blend has no coconut taste. I honestly don’t think this cake does either.

  2. Elaine

    The picture looks like there is a “crust”……….??? Your recipe doesn’t mention crust/filling……does the recipe create it’s own sort-of crust? Where does the “amaretto” flavor come in?

    • godzgaljen@gmail.com

      The almond extract. No crust either. 🙂 It’s a cake.

    • godzgaljen@gmail.com

      Some are trying to use 1/2 coconut and 1/2 almond flour. I’ve not tried it..

      • sarah

        Thank you! Every time I go to place a order they are out of the baking blend.I will have to try this!

  4. Lisa

    Hi Jen, This looks great, some of my favourite flavours! The 2 cups of strawberries mentioned in the ingredient list, are they mixed in with the cake batter – as “mix in the rest of wet ingredients”? I hope so, that was my guess, and it’s baking away right now! 🙂

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