Get ready to indulge in a decadent Paleo Chocolate Strawberry Cake that is sure to be a showstopper at your next gathering. This recipe combines rich chocolate flavors with the freshness of sweet strawberries, all while adhering to the paleo lifestyle. With easy-to-follow steps and simple ingredients, this cake is a delicious treat that everyone will enjoy.
| Servings | Cooking Time | CALORIES |
| 12 | 45mins | 330 per serving |
What is Paleo Chocolate Strawberry Cake?
Paleo Chocolate Strawberry Cake is a gluten-free and dairy-free dessert made with wholesome ingredients aligned with the Paleo diet. This delicious cake incorporates almond flour, coconut oil, and cocoa powder, providing a rich chocolatey base. Dotted with fresh strawberries, it achieves natural sweetness. The Paleo approach emphasizes using ingredients that our ancestors would have consumed, promoting a healthier alternative to traditional cakes.
Main Ingredient: Almond Flour
The main ingredient in this Paleo Chocolate Strawberry Cake is almond flour. Almond flour is a fantastic alternative to traditional wheat flour, making it a staple in paleo baking. It is made from finely ground blanched almonds, resulting in a flour that is gluten-free and grain-free. Almond flour contributes a subtly nutty and moist texture to baked goods, giving this cake a delicate and tender crumb. It also adds a natural sweetness and richness, complementing the flavors of the chocolate and strawberries beautifully. This versatile and nutritious ingredient is a great choice for those following a paleo lifestyle or looking for a healthier alternative to traditional flours.
Ingredients
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup coconut oil, melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 1 cup fresh strawberries, sliced
For the frosting:
- 1 can full-fat coconut milk, refrigerated overnight
- 1/4 cup cocoa powder
- 2 tablespoons honey
Directions:
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, coconut sugar, coconut flour, baking powder, and salt until well combined.
- In a separate bowl, whisk together the eggs, melted coconut oil, honey, vanilla extract, and almond milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
- Divide the batter evenly between the two greased cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. Open the can of refrigerated coconut milk and carefully scoop out the solid coconut cream into a mixing bowl, leaving behind the liquid. Add the cocoa powder and honey to the coconut cream and whisk until smooth and creamy.
- Once the cakes have completely cooled, place one cake layer on a serving plate. Spread a layer of the coconut cream frosting over the top. Arrange a layer of sliced strawberries on top of the frosting. Place the second cake layer on top and repeat with another layer of frosting and strawberries.
- Decorate the top of the cake with additional sliced strawberries, if desired.
- Slice and serve!
Tips and Variations:
- For a richer chocolate flavor, you can add 1/2 cup of dark chocolate chips to the cake batter.
- Feel free to experiment with different fruits. Raspberries or blueberries would also work well in this cake.
- If you prefer a sweeter cake, you can increase the amount of coconut sugar or honey in the recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
Enjoy this Paleo Chocolate Strawberry Cake as a guilt-free treat that is sure to impress your friends and family. The combination of rich chocolate and fresh strawberries makes for a delightful dessert that satisfies your sweet tooth while also adhering to your paleo lifestyle. Don’t hesitate to experiment with different flavors and decorations to make this cake uniquely yours. Indulge and savor every bite!
MORE RECIPES
Easy Paleo Chocolate Strawberry Cake
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Whisk or spatula
- Electric mixer optional
Ingredients
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup coconut oil, melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 1 cup fresh strawberries, sliced
- 1 can full-fat coconut milk, refrigerated overnight
- 1/4 cup cocoa powder
- 2 tablespoons honey
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, coconut sugar, coconut flour, baking powder, and salt until well combined.
- In a separate bowl, whisk together the eggs, melted coconut oil, honey, vanilla extract, and almond milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
- Divide the batter evenly between the two greased cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. Open the can of refrigerated coconut milk and carefully scoop out the solid coconut cream into a mixing bowl, leaving behind the liquid. Add the cocoa powder and honey to the coconut cream and whisk until smooth and creamy.
- Once the cakes have completely cooled, place one cake layer on a serving plate. Spread a layer of the coconut cream frosting over the top. Arrange a layer of sliced strawberries on top of the frosting. Place the second cake layer on top and repeat with another layer of frosting and strawberries.
- Decorate the top of the cake with additional sliced strawberries, if desired.
- Slice and serve!
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!