Paleo Chocolate Covered Strawberry Cake
- 1/2 cup melted coconut oil
- 1 cup maple syrup
- 4 eggs
- 1 cup non-dairy milk
- 2 tsp vinegar I used apple cider vinegar
- 1 cup coconut flour
- 1 cup arrowroot flour
- 1/4 teaspoon salt
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 3/4 cup cocoa powder
- 1 cup palm oil or Miyoko’s vegan butter
- 1 pound powdered coconut sugar* or powdered sugar, if not paleo
- 1/4 cup fresh strawberry puree**
- 1 cup paleo and/or dairy-free chocolate chips
- 1 tablespoon coconut oil
- 1 tablespoon dairy-free milk
Bring all ingredients to room temperature. This is important to ensure that the coconut oil does not seize up.
Pre-heat the oven to 350F, grease and line three 8-inch round cake pans.
In the bowl of a stand mixer fitted with a paddle attachment, whisk together melted coconut oil and maple syrup until well combined.
Add the eggs, one at a time, and mix well after each addition.
Add the almond milk and vinegar and whisk until combined.
Sift in dry ingredients to the wet mixture. Mix everything together until there no clumps and batter is well combined. The final batter will be a bit denser than normal.
Divide the cake batter evenly between the three cake pans and smooth out the tops with a spoon or spatula.
Bake in the pre-heated oven until a toothpick inserted in the middle comes out clean, about 20 minutes.
Remove the baked cakes from the oven and allow to cool completely before frosting.
Bring all ingredients to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, whisk the palm oil or room temperature vegan butter until smooth.
Sift in 1/3 of the powdered sugar, whisk until combined, repeat until all is incorporated. Scraping down the sides of the bowl as necessary.
Add the strawberry puree and whisk until combined.
Frost the cake as desired.
Place chocolate, oil and milk in a microwavable bowl. Heat in microwave for 30 seconds, stir. Continue microwaving in 20 seconds intervals, stirring after each heating until melted. Use a squeeze bottle to drizzle on the cake. Enjoy!
*To make powdered coconut sugar, combine 1 pound of coconut sugar with 1/4 cup arrowroot starch in a food processor. Process until a powdered texture forms. Store in an airtight container.
**To make strawberry puree, blend 1/2 cup strawberries in a high-speed blender.
The chocolate cake keeps well in the fridge for 3 - 4 days.