A chocolate brownie meets a chocolate coated strawberry, they fall in love and BOOM! This cake is born: a grain free chocolate brownie cake that’s moist, fudgy and dense; coated with a phenomenal strawberry buttercream, drizzled with melted chocolate and completed off with recent strawberries.
Sure, this cake is simply as scrumptious as it’s lovely… and guess what? This chocolate strawberry cake is gluten free, grain free and simply dairy free. Good for Valentine’s day on your sweetie, or for any big day. I do know you’re going to find it irresistible.
Every part you’ll have to make this chocolate strawberry cake recipe
This glorious gluten free chocolate strawberry cake requires only a few moist elements, a couple of dry ones and a straightforward strawberry buttercream that you simply’ll fall in love with. Right here’s the whole lot it is advisable to make it:
- Eggs: you’ll want Four eggs on this cake recipe to offer it the fitting texture. I haven’t examined this cake with flax eggs, however let me know in case you do!
- Sweetener: this strawberry chocolate cake is of course sweetened with coconut sugar and a few pure maple syrup. Use each to verify the cake is the proper, fudgy consistency.
- Almond butter: utilizing a pure, creamy almond butter creates a good deeper taste and nice texture. See beneath for extra choices I like to recommend.
- Coconut oil: we’ll additionally want some melted and cooled coconut oil for additional moisture, or be happy to sub melted butter or melted vegan butter.
- Almond flour: to maintain the cake gluten & grain free you’ll want to make use of a effective, blanched almond flour. Sorry, there are not any substitutions for the flour.
- Cacao powder: for that wealthy, darkish chocolate taste we’re utilizing unsweetened cacao powder. In case you don’t have cacao, use a superb high quality unsweetened cocoa powder.
- Baking staples: you’ll additionally want some vanilla extract, baking soda and salt.
- Toppings: this cake isn’t full with out that beautiful do-it-yourself strawberry buttercream frosting. Feeling additional fancy? Drizzle the chocolate ganache comprised of chocolate chips and a little bit of coconut oil, and high with recent strawberries!
That luscious strawberry buttercream
Can we simply admire how beautiful that strawberry buttercream frosting is? The very best half is that it’s so easy to make! Get the complete recipe, suggestions & methods for making it right here. (Trace: it may simply be made dairy free!)
Straightforward ingredient swaps
Out of some issues? Be happy to make these easy swaps within the strawberry chocolate cake:
- As an alternative of coconut sugar you should utilize common brown sugar.
- Strive swapping the almond butter for a chocolate almond butter, chocolate tahini or chocolate hazelnut butter for much more chocolate taste!
- In case you don’t have cacao powder, common unsweetened cocoa powder will work out effectively.
Can I take advantage of common flour?
I might not suggest utilizing another flour on this recipe apart from the almond flour as the feel will drastically change. This cake is supposed to strictly be made with almond flour for the right texture and taste.
Can I make it dairy free?
Sure! This gluten & grain free strawberry chocolate cake will also be made dairy free. Simply swap the common butter within the frosting to a vegan buttery stick, and use dairy free chocolate chips for the ganache.
Ideas for making this gluten free chocolate strawberry cake
- Instruments you’ll want: you want a couple of important kitchen instruments for this recipe together with 9 inch or 6 inch cake pans, parchment paper, an offset spatula for the frosting, a superb set of mixing bowls and a pleasant cake stand.
- Stop sticking: it’s important so as to add each parchment paper and nonstick cooking spray to your cake pans to forestall sticking. Merely lower the parchment paper right into a circle to position on the backside of every 6 or 9-inch pan.
- Use room temp elements: remember to let the eggs come to room temperature earlier than utilizing them within the recipe, in any other case the coconut oil will coagulate the batter. The coconut oil needs to be melted however not HOT, however somewhat nearer to room temperature.
- Pack your flour: you’ll need to pack your almond flour similar to you’ll with brown sugar. Don’t pack the cacao powder although.
Tips for frosting this strawberry chocolate cake
As I discussed, the strawberry buttercream frosting actually makes this cake magical. Listed here are a couple of methods for frosting it and making it lovely:
- Let the muffins cool utterly. Ensure that to let the muffins cool utterly earlier than frosting them in order that the frosting doesn’t soak into the muffins.
- Do a crumb coat first. Frost the layers as you usually would after which coat the skin of the cake with a really skinny layer of strawberry buttercream. Then, place the cake within the fridge for 10-15 minutes earlier than you end frosting. That is in order that the crumbs follow this layer of frosting and never your principal layer.
- Ideas for the drizzle: In case you’re including the chocolate drizzle (which it’s best to!) remember to place the cake within the fridge after frosting it and earlier than including the drizzle. This can permit the chocolate to set correctly on high.
Storing suggestions
This chocolate strawberry cake will keep good at room temp for a day or so, then needs to be positioned within the fridge. It should keep good for 5-7 days within the fridge, and needs to be coated to make sure freshness.
Be happy to make the absolutely frosted cake or simply the baked cake layers 1-2 days forward of time and maintain them wrapped within the fridge or freezer! It should nonetheless be scrumptious.
Freezer-friendly chocolate strawberry cake
Be happy to freeze this chocolate strawberry cake both frosted or unfrosted for as much as 2 months. I like to recommend freezing it unfrosted and in particular person layers for finest outcomes:
- As soon as the muffins are cool, merely wrap every particular person layer in plastic wrap & aluminum foil.
- Place the muffins in a zip-top freezer bag.
- Once you’re able to serve it, thaw it within the fridge in a single day after which let the cake come to room temperature earlier than serving.
Extra cake recipes you’ll love
Wholesome Birthday Cake
Grain Free Tahini Chocolate Chip Cookie Cake
The Finest Paleo Chocolate Cake with Paleo Chocolate Frosting
Rattling Good Peanut Butter Banana Cake (gluten free, grain free)
The Finest Wholesome Carrot Cake You’ll Ever Eat (gluten free & paleo-friendly!)
I hope you’re keen on this glorious inside out chocolate coated strawberry cake recipe! In case you make it remember to go away a remark & a ranking so I understand how you favored it. Get pleasure from, xo!
Inside Out Chocolate Covered Strawberry Cake
Complete Time 1 hour 25 minutes
Stunning inside out chocolate coated strawberry cake topped with a luscious, do-it-yourself strawberry buttercream frosting. This glorious, grain and gluten free chocolate strawberry cake is well dairy free and makes the proper dessert for Valentine’s Day or celebrations! Add a drizzle of chocolate ganache for the final word indulgence.
- Moist elements:
-
4
eggs, at room temperature -
3/4
cup
coconut sugar -
½
cup
pure maple syrup -
½
cup
almond butter* -
1
teaspoon
vanilla extract -
¼
cup
melted and cooled coconut oil (or sub melted butter or vegan butter) - Dry elements:
-
2 half of
cups
packed effective blanched almond flour -
¾
cup
unsweetened cacao powder (or unsweetened cocoa powder) -
1
teaspoon
baking soda -
½
teaspoon
salt - For the frosting:
-
1
batch of
Strawberry Buttercream Frosting - For the chocolate ganache:
-
2/3
cup
chocolate chips, dairy free if desired (we love darkish chocolate!) -
1-2
teaspoons
coconut oil - To garnish:
-
6-8
entire strawberries, stems eliminated
-
Preheat the oven to 350 levels F. Line the underside of three 6-inch spherical cake pans or two 9-inch spherical cake pans with parchment paper rounds. Spray parchment paper and sides of the pans with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is more likely to stick. Please don’t forget.
-
In a big bowl, whisk collectively the eggs, coconut sugar, maple syrup, almond butter and vanilla extract till clean. Slowly whisk within the melted and cooled coconut oil till it’s effectively included. The combination needs to be very clean and effectively mixed. Be aware: It is vital that your eggs are at room temperature in any other case the coconut oil will coagulate. The coconut oil needs to be melted however not HOT, however somewhat nearer to room temperature.
-
In a separate bowl, whisk the almond flour, cacao/cocoa powder, baking soda and salt. Add the dry elements to the moist elements and blend effectively with a rubber spatula till clean.
-
Divide batter evenly between pans and unfold out with a spatula to clean the tops. Enable batter to take a seat in pans whereas your oven preheats. Bake for 17-28 minutes within the two 9-inch pans or 20-25 minutes for 3 6-inch pans. Muffins are achieved when a tester comes out clear or with only a few crumbs connected. Enable the cake to chill for 15 minutes earlier than eradicating from the pans and putting on a wire rack to complete cooling. The cake needs to be utterly cool earlier than you frost it. This is essential. Muffins may be made a day or two forward in case you’d like.
-
Make your frosting: first add your freeze dried strawberries to a excessive powered blender (or a meals processor) and mix till they develop into a effective powder. Subsequent, within the bowl of an electrical mixer, add the softened butter (or vegan butter) and whip on excessive till mild and fluffy. Subsequent, add the freeze-dried strawberry powder, powdered sugar, vanilla extract and beat for 2-Three minutes extra, beginning on low pace and slowly growing to excessive. Add in a couple of tablespoons of milk to skinny the frosting out, beat once more till clean.
-
Now it’s time to frost the cake: place a couple of tablespoon tablespoons down onto the cake stand and unfold over a couple of inches. Invert one cake onto the cake stand, add about ½ heaping cup frosting between every layer, repeat with every cake, then frost the highest and sides of the cake with the remaining frosting. If obligatory, you are able to do a crumb coat right here: frost the layers as you usually would after which coat the skin of the cake with a really skinny layer of frosting then place within the fridge for 10-15 minutes earlier than you end frosting. That is in order that the crumbs follow this layer of frosting and never your principal layer. As soon as you’re achieved frosting, place your cake within the fridge. That is necessary! The frosting must be considerably cool so the chocolate drizzle will set correctly on high.
-
To make the chocolate ganache drizzle: add chocolate chips and coconut oil to a microwave protected bowl. Microwave in 30 second intervals, stirring in between, till chocolate is clean and utterly melted. Take away cake from the fridge and pour excessive of the cake. It ought to naturally begin to drip down the edges, but when it doesn’t, use a spoon to unfold the chocolate a little bit in direction of the edges to create a drip look on the edges. Place entire strawberries on high of the cake and place within the fridge till chocolate hardens.
-
Cake will keep good at room temp for a day or so, then needs to be positioned within the fridge. Cake will keep good for 5-7 days within the fridge, and needs to be coated to make sure freshness. Get pleasure from!
To retailer: I like to recommend storing the cake coated within the fridge for as much as 5 days.
*Utilizing a chocolate almond butter on this cake makes it much more scrumptious, or you should utilize chocolate tahini or chocolate hazelnut butter!
Be happy to slice up additional strawberries and place them in between the layers in case you’d like.
To freeze: be happy to freeze this cake both frosted or unfrosted for as much as 2 months. I like to recommend freezing it unfrosted and in particular person layers for finest outcomes. First, wrap every particular person layer in plastic wrap, then aluminum foil after which place the muffins in a zip-top freezer bag. Once you’re able to serve it, merely thaw it within the fridge in a single day after which let the cake come to room temperature earlier than serving.
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats