STRAWBERRY CHOCOLATE CAKE

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This gluten-free, vegan Chocolate Birthday Cake with Strawberry Cream is sure to be a hit with party-goers from 1 to 100!  Rich, moist, and full of flavor…plus you don’t need to be a professional chef to make it!

Gluten-free, Dairy-free, Egg-free, Vegan, Paleo

STRAWBERRY CHOCOLATE CAKE
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STRAWBERRY CHOCOLATE CAKE

Recipe by healthysprinkleCourse: DessertDifficulty: Moderate
Servings

6-8

servings
Prep time

45

minutes
Resting time

4-5

hours
Baking time

20-25

minutes

Ingredients

  • FOR THE CAKE:

  • 30 g coconut flour

  • 40 g tapioca flour

  • 40 g almond flour

  • 10 g cocoa powder unsweetened

  • 15 g flax seed meal

  • 4 g psyllium husk

  • 15 g chia seed

  • 3 g sodium bicarbonate

  • 45 g coconut oil melted

  • 160 ml water

  • 100 g coconut sugar

  • FOR THE CREAM:

  • 400 g strawberry

  • 400 ml coconut cream full fat

  • 50 ml lemon juice

  • 30 g cane sugar or erythritol

  • 20 g agar-agar or gelatin

  • 20 g melted coconut oil

  • FOR THE CHOCOLATE GLAZE:

  • 10 g coconut sugar

  • 60 g chocolate (dairy-free)

  • 25 g coconut oil

  • 60 ml coconut cream full fat

Directions

  • Combine coconut flour, tapioca flour, almond flour, cocoa powder, flaxseed meal, psyllium husk, chia seed, and sodium bicarbonate.
  • In another bowl mix the lukewarm water, coconut sugar, and melted coconut oil.
  • Gradually add the liquid mixture to the flour mixture and stir well. You can use a hand mixer too.
  • Line a 7-inch (18-cm) cake tin with baking paper and pour the batter into it. It is important to let the dough rest for a minimum of 30 minutes!
  • Preheat the oven to 320°F (160 ˚C) and bake for 20-25 minutes. Cool 10 minutes; remove from pans and put in on a wire rack. Let it cool completely.
  • During cooling, make the cream. Combine strawberries, coconut cream, cane sugar, agar-agar, lemon juice, and melted coconut oil in a deep bowl. Mix it with a stick mixer until well blended. Let it rest for 10-15 minutes on room temperature, so the gelatin thickens, but still stays runny.
  •  In the meantime, put the cooled sponge cake back in the tin.
  • Pour the strawberry cream into the tin and refrigerate the cake for 3 hours.
  • Meanwhile, prepare the chocolate glaze. Place the chocolate, coconut sugar, and coconut oil in a small pot. Heat it over on very low heat stirring frequently.
  • When the chocolate melted, add coconut cream and mix until smooth. Remove from heat and let it cool off a bit.
  • When the cocoa glaze is cooled to room temperature, pour it on top of the cake, and spread it out.
  • Refrigerate the cake for another 2 hours before cutting it.
 

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