Strawberry Cake with Chocolate Frosting {gluten free + paleo}

Prep Time: 15m

Total Time: 45m

Gluten free

Paleo

Strawberry Cake with Chocolate Frosting is jam packed with fresh strawberries, nut flours, coconut sugar and topped with creamy delicious chocolate frosting.

Did you watch the Superbowl on Sunday?

I did, though I was working on my computer while I watched. I wasn’t really a big fan of either team,s o I was not too invested in the game. However, I hoped Denver would win for Peyton Manning. He is such a class act.

I am always excited about watching the commercials and the half time show. I totally loved the Prius commercial, so funny!

I wasn’t just working the whole time I was on the computer I was also doing some shopping. Valentines Day is next weekend and I needed to get my sweetie something so I did a little Amazon surfing in the electronics department.

I also like to make a special dinner and dessert for Valentine’s Day. This cake will definitely be served on the 14th. I was so thrilled with this cake. It is heavy, dense and moist. The frosting has a great chocolate flavor with hints of maple.

Strawberry Cake with Chocolate Frosting

Author: Amy Stafford

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 16

Strawberry Cake with Chocolate Frosting is jam packed with fresh strawberries, nut flours, coconut sugar and topped with creamy delicious chocolate frosting.

Ingredients

[br][b]Cake[/b]
1/2 cup almond flour
1 cup tapioca flour
1/2 cup coconut flour
3 teaspoons baking powder
1/2 teaspoon salt
Zest from one organic lemon (about 2 tablespoon)
1 cup (2 stick) grass fed unsalted butter, melted and cooled
2 cup coconut sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup coconut cream
1 ½ cup of strawberries, hulled and cut into large dice
[br][b]Frosting:[/b]
2 {16 tablespoon} sticks unsalted butter, room temperature
3/4 cup coconut sugar
2/3 cup of cocoa powder
3/4 cup maple syrup
2 teaspoon vanilla extract
1/4 teaspoon salt
3 strawberries, hulled and sliced thin {for topping}

Instructions

[br][b]Cake:[/b]

Place a rack in the center of the oven and preheat oven to 350° F. Grease to 9” cake pans.
In a medium bowl, whisk together flours, baking powder, salt and lemon zest. Set aside.
In a medium bowl, whisk together butter, coconut sugar, eggs, vanilla extract, and coconut cream,
Add the coconut cream mixture all at once to the dry ingredients. Stir until just combined and no lumps remain.
Gently fold in diced strawberries
Spoon batter into the prepared pan, dividing evenly
Bake for 25-30 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before frosting.

[br][b]Frosting:[/b]

In an electric mixer add butter and beat until creamy. Add coconut sugar and blend, add cocoa powder and blend, add maple syrup, vanilla extract, salt and blend until smooth.
To assemble place 1 layer on a cake plate, top side down, and spread ? of the frosting over the top.
Spread frosting with an off set knife until smooth.
Place the second cake layer on top, top side up, and frost the top and sides.
To decorate the cake place sliced strawberries around perimeter of top of cake in a circle.
Cake will last well wrapped in the refrigerator, for up to 3 days.

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