Paleo Chocolate Covered Strawberry Cake
Grain-free Chocolate Cake with Strawberry Buttercream Frosting
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 10 servings
Ingredients
Cake
- 1/2Â cup melted coconut oil
- 1 cup maple syrup
- 4Â 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
Strawberry Buttercream
- 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**
Chocolate Drizzle
- 1 cup paleo and/or dairy-free chocolate chips
- 1 tablespoon coconut oil
- 1 tablespoon dairy-free milk
Instructions
Cake
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Bring all ingredients to room temperature. This is important to ensure that the coconut oil does not seize up.
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Pre-heat the oven to 350F, grease and line three 8-inch round cake pans.
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In the bowl of a stand mixer fitted with a paddle attachment, whisk together melted coconut oil and maple syrup until well combined.
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Add the eggs, one at a time, and mix well after each addition.
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Add the almond milk and vinegar and whisk until combined.
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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.
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Divide the cake batter evenly between the three cake pans and smooth out the tops with a spoon or spatula.
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Bake in the pre-heated oven until a toothpick inserted in the middle comes out clean, about 20 minutes.
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Remove the baked cakes from the oven and allow to cool completely before frosting.
Frosting
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Bring all ingredients to room temperature.
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In the bowl of a stand mixer fitted with a paddle attachment, whisk the palm oil or room temperature vegan butter until smooth.
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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.
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Add the strawberry puree and whisk until combined.
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Frost the cake as desired.
Chocolate Drizzle
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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!
Recipe Notes
*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.
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**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.
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