Description
Gluten Free, Dairy Free, Refined Sugar Free Option
Chocolate covered strawberries in cake form? Count me in. This chocolate almond flour cake is layered with a healthy strawberry jam frosting and then covered with a chocolate frosting to take our favorite chocolate dipped fruit to a whole new healthy dessert heaven.
Ingredients
For the Cake:
- 2 cups of almond flour
- 1/4 cup tapioca flour
- 1/4 cup cocoa powder
- 3/4 cup coconut sugar
- 3 eggs, room temperature
- 3 tbsp coconut oil, melted
- 3 tbsp dairy free milk
- 2 tbsp cold brew*
- 2 tsp baking powder
- 1/4 tsp salt
For the Frosting:
- two 9 oz packages of coconut whipped cream
- about 1/4 cup strawberry jam (store bought or you can follow my chia jam recipe but use strawberries)
- 2–4 tbsp cocoa powder
- Optional: fresh strawberries for topping
- Optional: chocolate bar for garnish
Instructions
For the Cake:
- Preheat oven to 350F.
- In one mixing bowl. combine the flours, cocoa powder, baking powder, and salt.
- In another bowl, combine the eggs, oil, milk, and cold brew.
- Create a well in your dry ingredients, pour in the wet, and stir until combine.
- Pour batter into three greased 6 inch cake pans (you might have a little leftover). Bake for 15-17 minutes, until edges are turning golden brown and cake is firm to the touch.
- Let the cake completely cool before frosting.
For the Frosting:
- Take 4.5 oz of whipped cream (1/2 of one package), mix with 2-3 tbsp of strawberry jam, adding more until you get a color/flavor/consistency that you like. Spread a layer of this frosting in between each layer of cake, leaving the top and outside bare.
- Then take about 6-8 oz of whipped cream, mix in the cocoa powder (again use as much as you need to get the color/flavor you want) and take this frosting and cover the top and outside of the cake.
- Optional: Top with sliced strawberries if desired.
- Optional: Take your chocolate bar and grate it with a grater, spread around the rim of the cake and/or sprinkle on the top.
Notes
*I actually used a product called Jot. It is a super concentrated form of coffee. You can use this, cold brew, espresso, instant coffee, whatever is easiest for you to get on hand! The more concentrated the better for color, and this WILL NOT make your cake taste like coffee, I promise 🙂
Refined Sugar Free Option – swap the whipped cream frosting with my sweet potato chocolate buttercream frosting, or my nut butter coconut cream frosting and just swap the nut butter with the jam and cocoa powder!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cake
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/9 of cake