Description
This Healthy Strawberry Chocolate Cake is a rich yet wholesome dessert featuring almond flour, coconut sugar, and a dreamy strawberry-chocolate whipped cream frosting. It’s gluten-free, dairy-free, and perfect for guilt-free indulgence at birthdays, gatherings, or a sweet treat any day.
Ingredients
Units
Scale
- Cake:
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup coconut sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 3 tbsp coconut oil, melted
- 3 tbsp dairy-free milk
- 2 tbsp brewed coffee (optional)
- Frosting:
- 18 oz coconut whipped cream
- 1/4 cup strawberry jam
- 2–4 tbsp unsweetened cocoa powder
- Fresh strawberries, for topping
- Dark chocolate shavings (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease three 6-inch cake pans.
- Mix almond flour, tapioca flour, cocoa powder, coconut sugar, baking powder, and salt.
- In another bowl, beat eggs with coconut oil, milk, and coffee.
- Combine wet and dry ingredients; mix until smooth.
- Divide batter into pans and bake 15–17 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
- Frosting: 7. Mix half the coconut cream with strawberry jam. 8. Mix the other half with cocoa powder.
- Assembly: 9. Layer cakes with strawberry frosting in between. 10. Frost the outside with chocolate cream. Top with strawberries and chocolate shavings.
Notes
- Use maple syrup instead of coconut sugar if preferred.
- Skip coffee if not desired—it simply enhances chocolate flavor.
- Keep refrigerated if not serving immediately.
Nutrition
- Calories: 310
- Sugar: 12g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
