Mixed Drink Cocktails: July 2025

Friday, July 11, 2025

Simple No Sugar, No Flour Strawberry Cake Recipe

There’s something wonderfully refreshing about a homemade strawberry cake. Juicy, sweet strawberries bring a natural brightness to desserts, making them a favorite in spring and summer baking. But what if you want to enjoy this delightful treat without refined sugar or flour? This simple no sugar, no flour strawberry cake recipe is the answer. It's naturally sweetened, gluten-free, and perfect for those following a low-carb, paleo, or clean-eating lifestyle.

This strawberry cake is tender, moist, and bursting with fresh strawberry flavor. With minimal ingredients and easy steps, it’s a breeze to make—whether you're baking for yourself, your family, or a gathering of health-conscious friends.

Why Make a No Sugar, No Flour Strawberry Cake?

Traditional strawberry cakes often rely on white flour and refined sugar. While delicious, these ingredients can spike blood sugar, contribute to inflammation, and aren’t suitable for people following gluten-free, low-carb, or diabetic-friendly diets.

This recipe swaps them out for more wholesome alternatives:

Almond flour: Adds moisture, a nutty flavor, and keeps the cake gluten-free and low in carbs.

Natural sweeteners: A touch of honey, maple syrup, mashed banana, or a sugar-free sweetener like monk fruit or erythritol replaces refined sugar.

Fresh strawberries: Provide natural sweetness and juicy bursts of flavor.

Eggs: Give structure and help bind the ingredients.

Coconut oil or olive oil: Replaces butter for a dairy-free, heart-healthy fat option.

The result? A naturally sweet, tender strawberry cake that you can feel good about enjoying.

Ingredients (Serves 8)

Dry Ingredients:

2 cups almond flour

1 teaspoon baking powder (aluminum-free)

1/4 teaspoon salt

Wet Ingredients:

3 large eggs

1/3 cup pure maple syrup, honey, or sugar-free sweetener (adjust to taste)

1/4 cup unsweetened applesauce or mashed ripe banana

1/4 cup melted coconut oil or olive oil

2 teaspoons pure vanilla extract

Fruit:

1 cup fresh strawberries, diced

Optional: 4–5 extra strawberry slices for decorating the top

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, baking powder, and salt. This ensures the leavening is evenly distributed.

Step 3: Mix the Wet Ingredients

In another bowl, beat the eggs. Add the maple syrup (or preferred sweetener), applesauce (or banana), melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually stir the wet mixture into the dry ingredients. Use a spatula or a wooden spoon to gently fold everything together until just combined—avoid overmixing.

Step 5: Add the Strawberries

Gently fold in the diced strawberries. This helps keep the batter light while evenly distributing the berries.

Step 6: Pour into Pan and Decorate

Pour the batter into your prepared pan. Smooth the top and place the optional strawberry slices on top in a decorative pattern.

Step 7: Bake

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Almond flour bakes differently than wheat flour, so keep an eye on it.

Step 8: Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it firm up and makes slicing easier.

Tips for Success

Don’t skip the parchment paper: Almond flour cakes are delicate and can stick to the pan.

Adjust sweetness to your preference: Taste your batter (it's safe before adding eggs) and adjust the sweetener to suit your needs. Strawberries vary in sweetness.

Use room-temperature eggs and oil: This prevents the coconut oil from solidifying when mixed with cold ingredients.

Don’t overmix: Almond flour batter needs gentle folding to keep the cake tender.

Simple Topping Ideas

This strawberry cake is lovely on its own, but you can add a simple, healthy topping:

Coconut whipped cream: Whip chilled canned coconut cream with a dash of vanilla.

Fresh berries: Serve slices with extra strawberries or a mix of fresh raspberries and blueberries.

Greek yogurt drizzle: Sweeten plain Greek yogurt with a touch of honey and drizzle over the top for tangy creaminess.

Health Benefits

1. Naturally Sweetened

The sweetness in this cake comes from fresh strawberries, a fruit-based sweetener, and perhaps a little banana or applesauce. These natural sweeteners provide vitamins and minerals instead of empty calories.

2. Gluten-Free and Grain-Free

Made with almond flour, this cake is suitable for those with gluten intolerance, celiac disease, or those following paleo or grain-free diets.

3. Packed with Fiber and Healthy Fats

Almond flour contributes protein, fiber, and heart-healthy monounsaturated fats. This combination slows the release of sugars into the bloodstream, helping maintain steady energy levels.

4. Rich in Antioxidants

Strawberries are packed with vitamin C and powerful antioxidants that fight inflammation and support skin and immune health.

5. Simple, Whole Ingredients

With no refined sugars, preservatives, or artificial flavors, this cake is a clean, wholesome dessert option.

Variations to Try

Strawberry Lemon Cake

Add 1 tablespoon of fresh lemon zest and 1 tablespoon of lemon juice to the batter. The citrus brightens the strawberry flavor beautifully.

Chocolate Strawberry Cake

Mix 1/4 cup unsweetened cocoa powder into the almond flour and use a touch more sweetener to balance the cocoa. Fold in dark chocolate chips for a decadent twist.

Berry Blend Cake

Swap some of the strawberries for blueberries, raspberries, or blackberries for a mixed berry version. Just be sure to keep the fruit amount around 1 cup to avoid excess moisture.

Vegan Version

Replace the eggs with flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water, rested for 5 minutes). The cake will be a bit denser but still delicious.

Storing Your Strawberry Cake

Room Temperature: Keeps well in an airtight container for 1–2 days.

Refrigerator: Stays fresh for 4–5 days in a covered container.

Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.

A Simple Cake for Everyday Joy

There’s something satisfying about creating a cake from scratch with wholesome, simple ingredients. This no sugar, no flour strawberry cake fits effortlessly into a healthier lifestyle while delivering the comforting joy of homemade baking.

Whether served as a weekend treat, a picnic dessert, or a naturally sweet birthday cake, this strawberry cake proves that less really is more. Simple ingredients, a few easy steps, and the natural sweetness of fresh fruit come together to create something beautiful—and delicious.

Give this recipe a try, and enjoy the pleasure of a strawberry cake that nourishes your body and delights your taste buds. And don’t be surprised if your family asks for it again and again!

Tuesday, July 1, 2025

Soursop Ice Cream with Coconut Milk Recipe

If you’ve ever tasted the juicy, tangy-sweet pulp of a fresh soursop (Graviola), you already know it’s one of nature’s most unique tropical fruits. With a flavor often described as a blend of strawberry, pineapple, and citrus with subtle creamy banana undertones, soursop is a Caribbean and Central American favorite—especially when transformed into velvety ice cream.

Now imagine pairing that tropical delight with the rich, smooth depth of coconut milk. The result? A dairy-free frozen dessert that’s luscious, refreshing, and deeply satisfying. Whether you're vegan, lactose intolerant, or just in love with tropical flavors, this homemade Soursop Ice Cream with Coconut Milk is a must-try.

Let’s dive into the full recipe and uncover why this exotic treat is both easy to make and incredibly rewarding to eat.

Why Soursop and Coconut Milk Are a Dream Duo

Soursop is not just delicious—it’s packed with antioxidants, vitamin C, and fiber. But its real magic lies in its creamy, custard-like pulp, which blends seamlessly into ice cream.

Coconut milk, on the other hand, brings its naturally rich and silky texture to the mix. It provides a dairy-free base that’s creamy enough to mimic traditional custard-style ice creams without needing egg yolks or cow’s milk.

Together, they create a frozen dessert that is:

Ultra-smooth and scoopable

Refreshingly tangy with a sweet tropical aroma

Completely vegan and allergy-friendly

Simple to make with just a blender and freezer

Ingredients You’ll Need

This recipe is both straightforward and flexible. Here's what you'll need for a batch that serves 6–8:

Main Ingredients:

2 cups soursop pulp (fresh or thawed from frozen)

1 can (13.5 oz) full-fat coconut milk

1/2 cup coconut cream (for extra creaminess)

1/2 cup maple syrup or agave nectar (adjust to taste)

1 tbsp lime juice (enhances soursop’s brightness)

1 tsp vanilla extract (optional, adds a soft floral tone)

Optional Add-Ins:

A pinch of sea salt (enhances flavor)

Shredded coconut, chopped nuts, or coconut flakes for texture

A swirl of mango puree or passionfruit pulp for extra tropical flair

How to Prepare Soursop Pulp

If you're starting with a whole fresh soursop:

Wash and cut the soursop in half lengthwise.

Scoop out the soft white flesh using a spoon.

Remove the seeds by hand (they're large and inedible).

Blend briefly or mash gently to get a smooth pulp. Avoid over-blending, as soursop pulp can turn a bit sticky when overprocessed.

If using frozen pulp, simply thaw it at room temperature and proceed with the recipe.

Step-by-Step Instructions: Soursop Coconut Ice Cream

Step 1: Blend the Base

In a high-speed blender, combine:

Soursop pulp

Coconut milk

Coconut cream

Sweetener of choice

Lime juice

Vanilla extract (optional)

Blend until the mixture is completely smooth and creamy. Taste and adjust the sweetness or acidity if needed.

Step 2: Chill the Mixture

Pour the blended ice cream base into a bowl or container. Cover and refrigerate for at least 2 hours, or overnight if possible. This helps the flavors meld and improves texture.

Step 3: Churn or Freeze

You have two options:

With an Ice Cream Maker:

Pour the chilled mixture into the ice cream maker.

Churn according to the manufacturer’s instructions (typically 20–25 minutes).

Transfer the soft-serve consistency ice cream to a lidded container and freeze for another 2–4 hours for firmer scoops.

Without an Ice Cream Maker:

Pour the mixture into a freezer-safe container.

Freeze for 30 minutes, then stir vigorously with a fork or whisk to break up ice crystals.

Repeat this stirring every 30 minutes for about 3–4 hours.

Once firm, let sit at room temperature for 10–15 minutes before scooping.

Serving Suggestions

Soursop coconut ice cream is a showstopper all on its own—but you can dress it up in a variety of ways:

Tropical Sundae: Top with pineapple chunks, toasted coconut flakes, and a drizzle of passionfruit syrup.

Ice Cream Sandwiches: Scoop between soft coconut cookies or ginger biscuits.

Fruit Bowl Companion: Serve alongside mango, papaya, or guava for a refreshing island-style dessert plate.

Smoothie Base: Blend a scoop with frozen banana and almond milk for a tropical smoothie bowl.

Tips for the Creamiest Texture

Use full-fat coconut milk. Light versions will make the texture more icy than creamy.

Don’t skip the chill. Chilling the mixture before freezing results in smaller ice crystals.

Add coconut cream. It boosts richness and prevents iciness.

Use a stabilizer (optional). A teaspoon of arrowroot powder or cornstarch blended into the base can improve the mouthfeel and reduce freezing solid.

Storage and Shelf Life

Store your soursop ice cream in an airtight container in the coldest part of the freezer.

Place plastic wrap or parchment directly on the surface before closing the lid to prevent ice crystals from forming.

Best enjoyed within 7–10 days—if it lasts that long!

Health Benefits of Soursop and Coconut

Not only does this frozen treat taste amazing, but it’s also packed with natural goodness:

Soursop:

High in vitamin C, which boosts immunity

Contains acetogenins, compounds studied for their antioxidant and anticancer properties

Rich in fiber, aiding digestion

Coconut Milk:

Provides healthy fats (especially lauric acid)

Naturally dairy-free, perfect for lactose-intolerant individuals

Contains minerals like potassium and magnesium

Together, they make for a dessert that’s indulgent and nourishing.

A Taste of the Tropics—Anytime

Whether you’re looking to cool off on a hot day, create a Caribbean-inspired dessert for guests, or simply indulge in something refreshingly different, soursop coconut ice cream delivers.

Creamy, fragrant, and loaded with tropical flair, it’s a homemade frozen dessert that requires just a few ingredients and a little patience. The reward is pure sunshine in every spoonful—a bright, tangy-creamy balance that’s hard to beat.

Next time you find yourself with ripe soursop or a pack of frozen pulp, don’t just make juice—treat yourself to this dreamy island-inspired ice cream. Your taste buds will thank you.