Healthy Strawberry Chocolate Cake

This Healthy Strawberry Chocolate Cake is a guilt-free indulgence perfect for dessert lovers who want to enjoy a rich, chocolatey treat without sacrificing nutrition. Made with wholesome ingredients and naturally sweetened, it offers a moist texture, deep chocolate flavor, and bursts of fresh strawberries. It’s a beautiful dessert that tastes just as good as it looks.

Why You’ll Love This Recipe

• Made with healthier alternatives like almond flour and natural sweeteners

• Moist and rich in chocolate flavor without being overly heavy

• Packed with the natural sweetness and freshness of strawberries

• Gluten-free and can be made dairy-free

• Ideal for celebrations or a wholesome dessert during the week

• Easy to prepare with simple, clean ingredients

• A lighter option that doesn’t compromise on taste

• Beautiful presentation with fresh fruit topping

• Satisfying and filling thanks to healthy fats and fiber

• Loved by kids and adults alike

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Almond flour

• Coconut flour

• Unsweetened cocoa powder

• Baking powder

• Sea salt

• Eggs

• Coconut sugar

• Maple syrup

• Almond butter

• Coconut oil (melted)

• Vanilla extract

• Fresh strawberries (chopped for the batter and sliced for topping)

For the Strawberry Frosting:

• Fresh strawberries (pureed or mashed)

• Butter or plant-based butter

• Powdered sugar

• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and lightly grease the sides.

2. In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking powder, and sea salt. Mix until well combined.

3. In a separate bowl, whisk the eggs. Add coconut sugar, maple syrup, almond butter, melted coconut oil, and vanilla extract. Mix until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until a thick, smooth batter forms.

5. Gently fold in chopped strawberries.

6. Divide the batter evenly between the two cake pans and smooth out the tops.

7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

8. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

9. While cakes are cooling, make the frosting by whipping mashed strawberries with butter, powdered sugar, and vanilla extract until smooth and fluffy.

10. Once cakes are completely cool, frost one layer, add the second layer, and frost the top and sides.

11. Garnish with fresh strawberry slices and serve.

Servings and Timing

• Servings: 12 slices

• Prep Time: 20 minutes

• Cook Time: 25–30 minutes

• Total Time: Approximately 1 hour, including cooling and assembly

Variations

• Vegan Option: Replace eggs with flax eggs and use plant-based butter for the frosting.

• Nut-Free: Swap almond flour for oat flour and use sunflower seed butter.

• Extra Chocolate Flavor: Add dark chocolate chips to the batter.

• Layered Berry Cake: Alternate layers of strawberries and frosting between cake layers.

• Low-Sugar Version: Use a sugar substitute like monk fruit or stevia instead of coconut sugar and maple syrup.

Storage/Reheating

• Storage: Keep the cake in an airtight container in the refrigerator for up to 4–5 days.

• Freezing: Wrap slices in plastic wrap and place them in a freezer-safe bag. Store for up to 2 months.

• Reheating: Allow refrigerated cake to come to room temperature, or microwave individual slices for 10–15 seconds. Frozen cake should thaw in the fridge overnight before reheating.

FAQs

Can I make this cake without coconut flour?

Yes, you can use more almond flour in place of coconut flour, but the texture may be slightly different.

Is this cake suitable for people with gluten intolerance?

Yes, the recipe is naturally gluten-free if you ensure all ingredients used are certified gluten-free.

Can I use frozen strawberries?

Yes, but thaw them completely and drain excess liquid before using in the batter or frosting.

Can I use honey instead of maple syrup?

Yes, honey can be used as a natural sweetener, though it may slightly change the flavor.

How do I make the frosting thicker?

Add more powdered sugar gradually until you reach the desired consistency.

What if I don’t have almond butter?

You can substitute with peanut butter or sunflower seed butter.

How can I prevent the cake from being too dry?

Avoid overbaking and measure flours accurately. The addition of strawberries helps keep it moist.

Can I make this cake in one pan instead of two?

Yes, just extend the baking time by about 10 minutes and check for doneness with a toothpick.

Do I need to refrigerate the cake?

If frosted, it’s best to refrigerate to keep the frosting stable. Unfrosted cake can be kept at room temperature for a day.

Can I make cupcakes with this batter?

Yes, just divide the batter into muffin tins and bake for 18–20 minutes.

Conclusion

This Healthy Strawberry Chocolate Cake proves that you don’t need refined ingredients to enjoy a rich, satisfying dessert. With its moist texture, deep cocoa flavor, and refreshing bursts of strawberry, it’s a crowd-pleaser that’s both nourishing and indulgent. Perfect for birthdays, special occasions, or a healthier take on your favorite treat.