Strawberry Cake
This fluffy strawberry cake recipe with homemade chocolate-maple frosting is an easy but impressive Valentine's Day dessert.
Servings: 16
Ingredients
Cake
- 1/2 cup almond flour
- 1 cup tapioca flour
- 1/2 cup coconut flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon zest
- 1 cup 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 strawberries hulled and cut into large dice
Frosting:
- 2 sticks unsalted butter room temperature
- 3/4 cup coconut sugar
- 2/3 cup cocoa powder
- 3/4 cup maple syrup
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 strawberries hulled and sliced thin {for topping}
Instructions
Cake:
- Place a rack in the center of the oven and preheat oven to 350° F. Grease two 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.
Frosting:
- 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 with frosting.
- 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.