Description

A dense, fudgy, fruit-forward loaf that stays moist for days, perfect for meal prep. This cake combines pureed strawberries and dark cocoa for a tender crumb that improves over time.

Ingredients

Scale

1 cup ripe strawberries (fresh or frozen, thawed and drained)
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs (room temperature)
¼ cup vegetable oil
1 tsp vanilla extract
¼ cup yogurt or sour cream

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
Puree the strawberries in a food processor until completely smooth. If using frozen, thaw and drain excess liquid first.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk eggs, sugar, vegetable oil, vanilla extract, and yogurt/sour cream until smooth.
Gradually add dry ingredients to wet ingredients and mix gently with a spatula until just combined. Do not overmix.
Gently fold the strawberry puree into the batter.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use coconut yogurt or almond milk. Reduce sugar to ½ cup for lower sweetness. Ensure ingredients are at room temperature for best texture. Do not overmix the batter to avoid a dense cake.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 28
Sodium: 250
Fat: 8
Saturated Fat: 2
Carbohydrates: 42
Fiber: 3
Protein: 5

Keywords: strawberry chocolate cake, meal prep, healthy dessert, gluten-free option, dairy-free option, quick baking, fudgy cake