Ingredients
For the Cake Layer:
- 2 large eggs
- 3 tbsp. (30 g) stevia
- 1 tsp. vanilla extract
- 1/3 cup (100 g) plain yogurt, 1%
- 6 tbsp. (30 g) light oil (canola oil recommended)
- 1/2 cup (75 g) all-purpose flour
- 4 tbsp. (20 g) unsweetened cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
For the Strawberry Mousse:
- 1 1/2 cup (250 g) strawberries
- 1 1/4 cup (300 g) plain Greek yogurt
- 3/4 cup evaporated milk, 2%
- 1/2 cup (100 ml) cream, 33%
- 3 tbsp. (30 g) stevia
- 3 envelopes (20 g) unflavored gelatine
- 50 ml water
For the Topping:
- 1 1/4 cup (200 g) strawberries, sliced
- 1/2 package (42 g) strawberry jello
- 1 cup (250 ml) water
- 1/2 envelope (3 g) unflavored gelatine
Instructions
- Prepare Cake Layer: Line the bottom of an 8-inch (20 cm) springform cake pan with parchment paper. Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a mixer bowl, whisk eggs and stevia until fluffy (5-7 minutes). Add vanilla extract, then oil and yogurt; mix well. Sift dry ingredients into wet ingredients and fold gently with a spatula until smooth. Pour batter into pan and bake 20-25 minutes, until a toothpick comes out clean. Cool completely on a rack.
- Prepare Strawberry Mousse: In a small bowl, combine unflavored gelatine with 50 ml water and let bloom for 5 minutes. Cut strawberries into chunks and blend with a hand blender until smooth. Heat strawberry puree in a saucepan over medium heat to a simmer, stirring occasionally for 2 minutes. Remove from heat, stir in bloomed gelatin until dissolved; cool slightly. Whip chilled cream with stevia until stiff peaks form. In a separate bowl, whisk Greek yogurt and evaporated milk until combined. Gradually add warm strawberry puree to yogurt mixture and whisk. Gently fold in whipped cream, careful not to overmix.
- Assemble Cake and Mousse: Place cooled cake layer back into the springform pan. Optionally line sides with acetate or parchment paper. Pour mousse mixture over cake layer and spread evenly. Refrigerate for at least 4 hours or overnight until set.
- Prepare Topping: In a large bowl, combine strawberry jello powder with half envelope unflavored gelatine. Add 1/2 cup boiling water and stir until fully dissolved. Add 1/2 cup cold water and let cool completely. Arrange sliced strawberries on top of chilled mousse. Pour the cooled jello mixture evenly over strawberries. Refrigerate until topping is completely set.
- Serve: Remove cake from springform by running a knife along edges. Transfer to serving plate or cake stand. Slice and enjoy a refreshing, low-calorie strawberry mousse cake.
Notes
- Use light oil such as canola or vegetable oil to keep the cake moist but low in fat.
- Ensure gelatin is fully bloomed and dissolved to achieve smooth mousse texture.
- Do not overmix whipped cream with the strawberry mixture to maintain mousse lightness.
- Refrigerate mousse layer for at least 4 hours—overnight is best for firm setting.
- Optional: line springform sides with acetate paper for a cleaner cake release.
- Stevia used as a sugar substitute to keep the recipe low calorie.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
