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Chocberry cake recipe

Ingredients (10 servings):

  • 2 pints Fresh Strawberries
  • 2 tsp Brown Sugar
  • 1/4 cup Boiling Water
  • 1 tsp Vanilla Extract
  • 6 tbsp Light Margarine
  • 1/2 cup Sugar
  • 1/2 cup Self-Rising Flour
  • 4 tbsp Cocoa
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup Oat Bran
  • 1 Egg
  • 1 Egg White
  • 1/4 cup Fat Free Milk

How to make it:

  1. Preheat oven to 350° F.
  2. Wash and quarter half of the strawberries and place them in a saucepan on low heat. Add brown sugar, water and vanilla extract and simmer gently while making the cake batter.
  3. Cream margarine and sugar.
  4. Sift flour, cocoa, baking powder and salt into a separate bowl. Add the oat bran and lift up a few times with a spoon to incorporate air.
  5. Add the egg and egg white to the margarine mixture individually, alternating with one or two spoonfuls of dry ingredients. Use an electric mixer to blend well.
  6. Fold remaining dry ingredients, strawberry mixture and milk into batter.
  7. Lightly grease a 3" x 8" loaf pan using non-stick cooking spray and spoon in the batter.
  8. Place in oven and bake for 25 to 30 minutes until done.
  9. When ready to serve, decorate with remaining fresh strawberries.

Nutritional values per serving:

Calories: 141 kcal

Protein: 3 g

Fat: 6 g

Carbohydrates: 19 g

Fiber: 2 g

Cholesterol: 23 mg

Sodium: 233 mg

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Recipe and picture taken from the low GI, low fat recipe book by registered dietitians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 3 (Tafelberg).

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