Strawberry Shortcake for One
Craving a sweet treat, but don’t want to make a whole cake? Go with this gluten-free Strawberry Shortcake for One!
Servings: 1 servings
Calories: 297kcal
Ingredients
For the Cake
- 1 Tbsp coconut flour
- ¼ tsp baking powder
- ¼ tsp sea salt
- 1 Tbsp coconut oil or substitute with any neutral-flavored oil, such as canola
- 1 Tbsp maple syrup
- ¼ tsp vanilla extract
- 1 large egg white
- 1 Tbsp milk of choice dairy-free, if necessary
For the Layers
- ¼ cup strawberries
- ¼ cup yogurt of choice I used Cabot’s Vanilla Bean Greek Yogurt
Instructions
- Grease a small microwave-safe bowl and set it aside.
- In a small mixing bowl, ad the dry ingredients and mix well. Add the wet ingredients and, if the batter is too crumbly, increase the milk of your choice.
- Microwave the batter for 1-2 minutes, or until it’s fully cooked.
- Remove the cake from the microwave and allow it to cool. Once it’s cool, cut the cake in half and layer it with strawberries and yogurt. Enjoy!
Notes
Recipe from Clean Sweets by Arman Liew. Reproduced with permission.
Nutrition
Calories: 297kcal | Carbohydrates: 28g | Protein: 10g | Fat: 16g | Saturated Fat: 14g | Cholesterol: 5mg | Sodium: 673mg | Potassium: 271mg | Fiber: 4g | Sugar: 20g | Vitamin A: 66IU | Vitamin C: 21mg | Calcium: 147mg | Iron: 1mg
