Strawberry Gluten-Free Chocolate Cake For Two
This strawberry gluten-free chocolate cake recipe makes 2 mini cakes, so it’s perfect for two people! A healthier dessert for Valentine’s Day or any day!
MINI. CAKES. Are those not the 2 most amazing words put together? It means you get A WHOLE CAKE TO YOURSELF!! Chocolate cake nirvana. It is the only way that can describe the moment that will happen in your very real-whole-cake-eating life.
I don’t THINK I even have to tell you that these cakes are the ULTIMATE in Valentine’s Day desserts (chocolate? Cake? FOR TWO? IT’S OBVIOUS) but, strawberries and chocolate? You might say that combination is SO BASIC. But, I call it “true love CLASSIC.”
This cake is based on the paleo pumpkin cake bars that we ate in the fall. Except it’s of the “for 2” variety because I know the LOVE that you shared when we ate deep dish paleo chocolate chip cookies for two and that paleo chocolate lava cake recipe. You guys like recipes that make O-N-L-Y 2 servings. I think it’s because you are secretly addicted to being able to eat half of a recipe ALL AT ONCE.
Why You Will LOVE This Recipe
- When have you been given the green light to eat a WHOLE cake all to yourself? Very exciting times are happening to our tastebuds right now.
- These SUPREMELY adorable, totally crave-able cake babies boast MEGA delicious qualities in the form of not 1, not 2, but T-H-R-E-E layers of light, FLUFFY, MAJOR chocolate-overload goodness. TRIPLE THREAT.
- These just so happen to be SECRETLY butter- and oil-free because applesauce. It’s the ninja ingredient that gives this tender, chewy cake that fluffy bite of cake perfection that is gonna make your tastebuds SING as your teeth sink through each rich, decadent layer.
- Gluten-free chocolate cake stacked high in a triple-layer tower of general deliciousness is all well and good, but what is cake without FROSTING? <— BEST PART. You know it’s true.
- It’s got very minimal ingredients (that you can pronounce!) and it’s packing a HEAVY dose of chocolate sensations, that are paired with subtle, nutty notes of almond and coconut.
- After decadent chocolate spread-age has happened, layer fresh, sweet sliced strawberries on top.
How Else Can I Use The Chocolate Spread?
While you should first use the chocolate spread on this cake because it is seriously amazing, there are numerous other foods that would go well with it. In fact, I’ve had such an outpouring of suggestions. One reader always puts nut butters on her sweet potatoes. Another reaches either for a thick slice of sourdough or Greek yogurt. Other suggestions include pretzels, toast, cereal, graham crackers, and fruit beyond strawberries, such as bananas, apples (a classic combo), or warmed up and poured over raspberries.
FAQs & Tips
Let the cake cool completely. Wrap it tightly in plastic or foil then put it in an airtight container. The cake can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Before eating again, leave it out so it can attain room temperature.
I use Amoretti Madagascar Bourbon Vanilla Extract.
Nope. I use strawberries because they complement chocolate really well. They can also be sliced and laid out as a layer. Plus, they add a bit of red to what is intended to be a Valentine’s Day dessert. But you can use whichever fruit you like: raspberries, blueberries, etc. Just know that you may encounter issues when placing the mini cake layers atop the fruit.
Totally. Jam will add sweetness and moisture and may make it easier for you to assemble your cakes. You can also mix it with whipped cream or cream cheese if you really want something decadent. As I said though, jam contains lots of sugar so you may want to reduce the amount of sugar you add to the cake.
And that, my internet friends, is how you CHAMPION your Valentine’s Day.
Recipe
Ingredients
- 3/4 Cup Coconut sugar
- 1/2 Cup + 2 Tbsp Unsweetened apple sauce
- 2 Large eggs
- 2 tsp Amoretti Madagascar Bourbon Vanilla Extract
- 3/4 Cup + 2 Tbsp Amoretti Almond Flour (90g)*
- 1/4 Cup Unsweetened cocoa powder
- 2 Tbsp Coconut flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 5 Tbsp Amoretti Almond Coconut Dark Chocolate Spread
- 4 Large strawberries, sliced + Additional for topping
Instructions
- Preheat your oven to 350 degrees and line the bottom of 2 8×8 inch pans with parchment paper, spraying the sides with cooking spray.
- In a large bowl, using an electric hand mixer, beat together the coconut sugar and apple sauce until moistened. Add in the eggs and vanilla and beat again until well mixed.
- Add in the almond flour, cocoa powder, coconut flour, baking powder and salt. Whisk until well mixed – making sure there are no clumps of cocoa powder.
- Divide the batter between the two pans and spread out evenly. Bake until the cakes darken, the edges pull away from the sides, and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool completely on the counter.
- Once completely cooled, use a 3″ biscuit cutter to cut out 6 circles from the pans. You will not need all the cake here – I HIGHLY recommend mixing it with more chocolate spread and making cake balls! It’s also great over ice cream!
- Place one of the circles bottom-side up on a plate. Spread 2 1/2 tsp of the chocolate coconut spread on top of it evenly. Place 1 of the strawberries (all the slices from one strawberry) on the cake. Then, spread 1/2 tsp of the chocolate spread very thinly on the bottom side of another circle. Place this circle, chocolate-side-down, on top of the strawberries, pressing very lightly to adhere it. Repeat the same process.
- Once you get to the top layer, spread 1/2 Tbsp of the chocolate spread on top and garnish with additional strawberries. Repeat with the other mini cake!
- DEVOUR!
Nutrition
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