A chocolate brownie meets a chocolate covered strawberry, they fall in love and BOOM! This cake is born: a grain loose chocolate brownie cake that’s moist, fudgy and dense; covered with a fantastic strawberry buttercream, drizzled with melted chocolate and completed off with fresh strawberries.
Yes, this cake is solely as scrumptious as it is gorgeous… and bet what? This chocolate strawberry cake is gluten unfastened, grain loose and easily dairy unfastened. Perfect for Valentine’s day in your sweetie, or for any special day. I know you’re going to find it irresistible.
Everything you’ll need to make this chocolate strawberry cake recipe
This wonderful gluten unfastened chocolate strawberry cake requires just a few rainy ingredients, a couple of dry ones and a straightforward strawberry buttercream that you just’ll fall in love with. Here’s the entirety you need to make it:
- Eggs: you’ll need Four eggs in this cake recipe to provide it the proper texture. I haven’t tested this cake with flax eggs, however let me know if you do!
- Sweetener: this strawberry chocolate cake is of course sweetened with coconut sugar and some pure maple syrup. Use both to ensure the cake is the easiest, fudgy consistency.
- Almond butter: the use of a natural, creamy almond butter creates a fair deeper flavor and nice texture. See below for extra choices I like to recommend.
- Coconut oil: we’ll also want some melted and cooled coconut oil for additonal moisture, or be at liberty to sub melted butter or melted vegan butter.
- Almond flour: to stay the cake gluten & grain free you’ll wish to use a effective, blanched almond flour. Sorry, there are not any substitutions for the flour.
- Cacao powder: for that wealthy, dark chocolate flavor we’re using unsweetened cacao powder. If you don’t have cacao, use a good quality unsweetened cocoa powder.
- Baking staples: you’ll also want some vanilla extract, baking soda and salt.
- Toppings: this cake isn’t entire without that beautiful do-it-yourself strawberry buttercream frosting. Feeling extra fancy? Drizzle the chocolate ganache produced from chocolate chips and a little of coconut oil, and height with contemporary strawberries!
That luscious strawberry buttercream
Can we just appreciate how gorgeous that strawberry buttercream frosting is? The easiest section is that it’s so easy to make! Get the overall recipe, pointers & tricks for making it here. (Hint: it can simply be made dairy loose!)
Easy aspect swaps
Out of a couple of things? Feel free to make those simple swaps in the strawberry chocolate cake:
- Instead of coconut sugar you'll use regular brown sugar.
- Try swapping the almond butter for a chocolate almond butter, chocolate tahini or chocolate hazelnut butter for much more chocolate taste!
- If you don’t have cacao powder, regular unsweetened cocoa powder will work out smartly.
Can I exploit common flour?
I might no longer counsel using some other flour in this recipe besides the almond flour as the texture will enormously trade. This cake is supposed to strictly be made with almond flour for the right kind texture and flavor.
Can I make it dairy loose?
Yes! This gluten & grain free strawberry chocolate cake may also be made dairy unfastened. Just change the regular butter within the frosting to a vegan buttery stick, and use dairy free chocolate chips for the ganache.
Tips for making this gluten unfastened chocolate strawberry cake
- Tools you’ll want: you want a few crucial kitchen gear for this recipe together with Nine inch or 6 inch cake pans, parchment paper, an offset spatula for the frosting, a excellent set of mixing bowls and a pleasing cake stand.
- Prevent sticking: it is essential so as to add both parchment paper and nonstick cooking spray in your cake pans to stop sticking. Simply lower the parchment paper right into a circle to position on the bottom of each and every 6 or 9-inch pan.
- Use room temp components: be sure to let the eggs come to room temperature earlier than the usage of them in the recipe, otherwise the coconut oil will coagulate the batter. The coconut oil should be melted however now not HOT, however quite closer to room temperature.
- Pack your flour: you’ll want to pack your almond flour just like you could possibly with brown sugar. Do no longer pack the cacao powder despite the fact that.
Tricks for frosting this strawberry chocolate cake
As I mentioned, the strawberry buttercream frosting really makes this cake magical. Here are a couple of tricks for frosting it and making it gorgeous:
- Let the muffins cool utterly. Make sure to let the truffles cool totally ahead of frosting them in order that the frosting doesn’t soak into the muffins.
- Do a crumb coat first. Frost the layers as you generally would after which coat the outside of the cake with a very skinny layer of strawberry buttercream. Then, place the cake within the refrigerator for 10-15 minutes ahead of you finish frosting. This is so that the crumbs stick with this sediment of frosting and no longer your main layer.
- Tips for the drizzle: If you’re including the chocolate drizzle (which you will have to!) be sure to position the cake in the refrigerator after frosting it and ahead of adding the drizzle. This will permit the chocolate to set properly on peak.
Storing guidelines
This chocolate strawberry cake will keep excellent at room temp for a day or so, then must be positioned in the fridge. It will stay excellent for 5-7 days within the refrigerator, and must be covered to verify freshness.
Feel loose to make the fully frosted cake or just the baked cake layers 1-2 days ahead of time and keep them wrapped within the fridge or freezer! It will still be delicious.
Freezer-friendly chocolate strawberry cake
Feel unfastened to freeze this chocolate strawberry cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted and in person layers for easiest effects:
- Once the truffles are cool, simply wrap each and every particular person layer in plastic wrap & aluminum foil.
- Place the cakes in a zip-top freezer bag.
- When you’re in a position to serve it, thaw it in the fridge overnight and then let the cake come to room temperature before serving.
More cake recipes you’ll love
Grain Free Tahini Chocolate Chip Cookie Cake
The Best Paleo Chocolate Cake with Paleo Chocolate Frosting
Damn Good Peanut Butter Banana Cake (gluten free, grain free)
The Best Healthy Carrot Cake You’ll Ever Eat (gluten free & paleo-friendly!)
I hope you love this wonderful inside out chocolate covered strawberry cake recipe! If you're making it you'll want to leave a remark & a rating so I understand how you loved it. Enjoy, xo!
Inside Out Chocolate Covered Strawberry Cake
Prep Time 1 hour
Cook Time 25 mins
Total Time 1 hour 25 minutes
Beautiful inside out chocolate covered strawberry cake topped with a luscious, home made strawberry buttercream frosting. This wonderful, grain and gluten free chocolate strawberry cake is well dairy free and makes the perfect dessert for Valentine's Day or celebrations! Add a drizzle of chocolate ganache for the ultimate indulgence.
- Wet ingredients:
- 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 substances:
- 2 1/2 cups packed fantastic 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 loose if desired (we like darkish chocolate!)
- 1-2 teaspoons coconut oil
- To garnish:
- 6-8 complete strawberries, stems got rid of
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Preheat the oven to 350 degrees F. Line the bottom 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 likely to stick. Please don't omit.
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In a large bowl, whisk in combination the eggs, coconut sugar, maple syrup, almond butter and vanilla extract until smooth. Slowly whisk within the melted and cooled coconut oil until it’s smartly integrated. The combination will have to be very clean and well mixed. Note: It is important that your eggs are at room temperature differently the coconut oil will coagulate. The coconut oil must be melted however not HOT, however slightly nearer to room temperature.
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In a separate bowl, whisk the almond flour, cacao/cocoa powder, baking soda and salt. Add the dry substances to the rainy substances and blend well with a rubber spatula until clean.
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Divide batter lightly between pans and spread out with a spatula to easy the tops. Allow batter to sit in pans whilst your oven preheats. Bake for 17-28 minutes within the two 9-inch pans or 20-25 mins for three 6-inch pans. Cakes are achieved when a tester comes out clean or with only some crumbs hooked up. Allow the cake to cool for Quarter-hour ahead of putting off from the pans and placing on a wire rack to complete cooling. The cake will have to be totally cool sooner than you frost it. This is very important. Cakes will also be made a day or two ahead should you’d like.
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Make your frosting: first upload your freeze dried strawberries to a prime powered blender (or a meals processor) and mix until they turn out to be a positive powder. Next, within the bowl of an electrical mixer, upload the softened butter (or vegan butter) and whip on prime until gentle and fluffy. Next, add the freeze-dried strawberry powder, powdered sugar, vanilla extract and beat for 2-3 mins extra, starting on low pace and slowly increasing to top. Add in a couple of tablespoons of milk to skinny the frosting out, beat once more till smooth.
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Now it’s time to frost the cake: position a couple of tablespoon tablespoons down onto the cake stand and unfold over a few inches. Invert one cake onto the cake stand, upload about ½ heaping cup frosting between each layer, repeat with each cake, then frost the highest and aspects of the cake with the remaining frosting. If essential, you'll do a crumb coat here: frost the layers as you in most cases would after which coat the out of doors of the cake with an overly thin layer of frosting then place in the refrigerator for 10-Quarter-hour before you finish frosting. This is in order that the crumbs persist with this layer of frosting and no longer your main layer. Once you might be executed frosting, position your cake in the refrigerator. This is vital! The frosting must be rather cool so the chocolate drizzle will set properly on peak.
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To make the chocolate ganache drizzle: add chocolate chips and coconut oil to a microwave secure bowl. Microwave in 30 2d periods, stirring in between, until chocolate is easy and fully melted. Remove cake from the refrigerator and pour over the top of the cake. It will have to naturally begin to drip down the edges, but when it doesn’t, use a spoon to unfold the chocolate a bit of against the edges to create a drip look at the sides. Place whole strawberries on top of the cake and position in the refrigerator until chocolate hardens.
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Cake will stay excellent at room temp for an afternoon or so, then must be positioned within the refrigerator. Cake will keep just right for 5-7 days within the refrigerator, and will have to be covered to make sure freshness. Enjoy!
To retailer: I recommend storing the cake covered within the refrigerator for as much as Five days.
*Using a chocolate almond butter on this cake makes it even more delicious, or you'll use chocolate tahini or chocolate hazelnut butter!
Feel loose to slice up extra strawberries and position them in between the layers in the event you’d like.
To freeze: be at liberty to freeze this cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted and in individual layers for best possible results. First, wrap every person layer in plastic wrap, then aluminum foil and then place the desserts in a zip-top freezer bag. When you’re ready to serve it, simply thaw it within the fridge in a single day and then let the cake come to room temperature ahead of serving.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by means of: Eat Love Eats
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