Nateur Cooking with Stefani Weiss: Strawberry and Yogurt Sheet Cake
Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!
Name: Stefani Weiss
Job description: Developing recipes, food photography and videography
Favorite dish to serve at a dinner party: Lasagna
Favorite skin food ingredient and why: Avocados because they are high in healthy fats and getting enough of these fats is essential to help keep the skin flexible and moisturized.
Top three Instagram accounts for inspiration:
Must-have cookbook: The Complete Low-FODMAP Diet (A Revolutionary Plan for Managing IBS and Other Digestive Disorders).
Top three kitchen supplies you can’t live without: A cast iron pan, a good knife, and a Dutch oven.
Three things you always keep in your refrigerator: cheese, yogurt, and vegan mayonnaise
Favorite online shop for kitchen supplies and / or specialty food items: Nordic Nest
Go-to quick, healthy meal: Avocado, pesto, and tuna sandwich.
Favorite healthy treat: Healthy homemade peanut butter cups.
Skincare mantra: If you focus on good skincare, you really won’t need a lot of makeup.
Eat this recipe for: Eat this recipe if you are looking for something sweet and indulging but at the same time healthy, refined sugar, gluten & dairy free!
Recipe: Gluten-Free Strawberry and Yogurt Sheet Cake
300 g (2 1⁄4 cup) gluten-free flour
150 ml (1/4 cup) coconut oil (melted)
360 g (1 1⁄2) coconut yogurt
200 ml (1/2 cup) maple syrup
240 g (3/4 cup) strawberry jam (see notes for homemade sugar-free recipe)
21⁄2 tsp baking powder
3⁄4 tsp baking soda
11⁄2 tsp vanilla extract
1⁄2 tsp salt
360 g (1 1⁄2 cups) coconut yogurt
50 ml (5 tbsp) maple syrup
1 tsp vanilla powder or the scraped seeds of 1 vanilla pod
100 g fresh strawberries (for decoration)
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.
In the bowl of a stand mixer (or using 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 and serve.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.