Nateur Cooking with Stefani Weiss: Strawberry and Yogurt Sheet Cake

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

Instagram: @stefaniweiss

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)

3 eggs

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.

Yogurt 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.