Whole Wheat Eggless Strawberry Cake

We have had a good share of this flu season. Everyone in my house have been taking turns with the flu. I am just waiting for the days to get warmer and we can start our regular walks and outdoor activities,  There is not much cooking these days and mostly of the time it is just soups and sandwiches or simple one pot dishes. The only cake baking that I made was this strawberry cake for my hubby's birthday, This was perfect for us since we do not prefer icing cakes and the taste was very good as well. This recipe is from a vegan cookbook and the original recipe used raspberries instead. I also used whole wheat flour and used coconut palm sugar instead of regular white sugar. Coconut palm sugar is a natural sugar and is a good choice for low-carb baking choices because of its inulin  content. The whole cake just 10 minutes to assemble.

Ingredients:
1. Whole Wheat flour, 1 cup.
2. Strawberries, 1 cup, chopped small, and a few slices for garnishing.
3. Buttermilk, 1 cup, or yogurt 1/2 cup mixed with 1/3 cup of water.
4. Baking soda, 1/2 teaspoon.
5. Baking Powder, 1/2 teaspoon.
6. Vanilla essence, 1/4 teaspoon.
7. Salt, a pinch.
8. Sugar or preferred sugar substitute, 2/3 cup, ( I have used coconut palm sugar).

Preparation:
Beat the sugar, salt, buttermilk, baking soda, baking powder, and vanilla essence on low speed for 5 minutes  until the mixture is frothy. Add the flour slowly and mix until there are no lumps in the batter. Now add the chopped strawberries and mix once without crushing the strawberries. Transfer the contents to a greased baking dish and garnish with sliced strawberries. Bake for 25 -30 minutes at 350 degrees until the cake is done. Serve with whipped cream or by itself.