CHOCOLATE CAKE WITH STRAWBERRY FROSTING AND CHOCOLATE-COVERED STRAWBERRIES
A dreamy, pink cake that tastes like a rich chocolate-covered strawberry! This gluten-free, dairy-free, and refined sugar-free cake will certainly be a showstopper for any celebratory occasion.
Servings: 6 slices (1 mini cake)
Ingredients
Chocolate Cake:
- ½ cup dark chocolate pieces
- ¼ cup coconut oil
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- ¼ cup nut milk, at room temperature
- ½ cup gluten-free flour blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Strawberry Frosting:
- (1) 11-ounce container store-bought vanilla frosting (I used Miss Jones Coconut Oil Frosting)
- 1 ½ cups freeze-dried strawberries, pulsed into a powder
Chocolate Ganache:
- ½ cup dark chocolate chips
- 1 tablespoon coconut cream
- 1 teaspoon coconut oil
Topping:
- Dark chocolate-covered strawberries
Instructions
- Preheat the oven to 350°F and prepare two 4-inch cake pans. I lined my spring-form pan with parchment paper.
- Bring water to a simmer in a small pot and place a heat-safe bowl on top.
- Add the dark chocolate pieces and coconut oil to the bowl and slowly melt, stirring often, until just smooth.
- Off the heat, whisk in the coconut sugar and vanilla and set aside to allow the mixture to fully cool.
- Once cool, whisk in the eggs and nut milk.
- To a medium-sized mixing bowl add the gluten-free flour, baking powder, baking soda, and salt and gently stir to combine.
- Pour the chocolate mixture into your dry ingredients and whisk until a smooth batter forms.
- Pour the batter into your prepared cake pans and bake for 23 minutes or until there is no more wobble in the center and a toothpick comes out clean.
- Allow the cakes to cool in the cake pans on a wire rack for at least 30 minutes before removing them from the pan.
- While the cakes are cooling, make your strawberry frosting and chocolate ganache.
- Combine the ganache ingredient in a saucepan over low heat, stir until smooth, then set aside to cool.
- Frost the cooled cakes, drizzle with chocolate ganache, and top with chocolate-covered strawberries. Serve and enjoy!
Notes
This makes one mini cake so you’ll need to double the recipe if you want to make a larger cake.
Nutrition
Calories: 584kcal | Carbohydrates: 88g | Protein: 5g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 286mg | Potassium: 1011mg | Fiber: 10g | Sugar: 58g | Vitamin A: 73IU | Vitamin C: 723mg | Calcium: 113mg | Iron: 16mg