Chocolate Cake with Strawberries

This was my standard “birthday cake” recipe for my children when they were growing up. They always wanted me to use a cake mix out of a box, but I refused. Their friends loved this cake and would never have forgiven me if I didn’t make it for birthday parties. Not all children like strawberries, so I don’t recommend putting them on the cake. I would cut them up into a bowl, and spoon them over each piece, depending on whether or not the person eating that slice liked strawberries.

Ingredients

1 c. melted butter or coconut oil (or combination)
1¼ c. honey
1 tsp. vanilla
3 eggs, separated (set the whites aside to beat stiff)
1 c. water
1/3 c. puréed stewed tomatoes
2½ c. flour (whole wheat or brown rice)
½ c. powdered cocoa
1½ tsp. baking soda
½ tsp. salt
For topping: cut up heaps of fresh strawberries
(Whipped cream optional)

Directions

Put the stewed tomatoes in the blender and purée them. Separate the eggs and set the egg whites aside. Combine the egg yolks with the wet ingredients and blend well. Combine all the dry ingredients except the salt and blend well. Then add the dry ingredients to the wet ingredients and stir until smooth (use an electric mixer if necessary). Put the salt into the egg whites and whip them up until they are stiff. Fold the cake mixture into the stiff egg whites.

While the cake is baking, chop up the strawberries.

Pour the cake mixture into two 8-inch square (or round) baking dishes and bake for 40 minutes at 350°. You can frost the cake or simply cut squares and put them on a plate with whipped cream (sweeten with a little maple syrup) and strawberries. Yum!

Eat well, be well, live deliciously!