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–+ servings
Plate with two slices of chocolate cake.

Gluten-Free Chocolate Cake with Strawberry Frosting

This Chocolate Cake with Strawberry Frosting is perfect for birthdays, Valentine's Day, or any special occasion! The cake is moist, and has rich chocolate flavor. It's great on its own, but it's AMAZING with this simple strawberry coconut cream frosting. I usually make a double batch of cake, bake it in two cake pans, and layer it with the strawberry frosting and fresh sliced strawberries. Great for anyone who is Paleo, Gluten-Free, or Dairy-Free.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 368 kcal

Equipment

  • Round Cake Pan
  • Hand Mixer or Stand Mixer

Ingredients
  

Dry Ingredients

  • 2 Cups Almond Flour
  • ½ Cup Cacao Powder
  • ½ Cup Coconut Sugar or Lakanto Monkfruit
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Wet Ingredients

  • 3 Eggs
  • ⅓ Cup Pumpkin Puree
  • 1 Teaspoon Vanilla
  • 2 Tablespoon Coconut Oil, Melted

Optional

  • ⅓ Cup Chocolate Chips

Coconut Cream Frosting

  • 13.5 Ounces Full Fat Coconut Milk For the frosting, you will use just the thick white coconut cream at the top of can. I use the brand "Native Forest."
  • ¼ Cup Strawberry Puree For the strawberry puree, I blended fresh strawberries in my blender for about 60 seconds.
  • 2 Tablespoons Coconut Sugar or Lakanto Monkfruit

Instructions
 

Making the Cake

  • Start by adding your dry ingredients into a small bowl, whisk until fully combined.
  • Next add all wet ingredients into a separate bowl and blend with an electric mixer until fully combined.
  • Slowly add your dry ingredients into your wet mixture. If you're adding chocolate chips, fold them into the mixture.

Baking

  • Next add your batter into a greased cake dish. (8x8) Or you can use two 6 inch cake pans.
  • Bake at 325° for about 30 minutes.
  • Let the cake cool completly if you plan to frost!

Making the Strawberry Cream Frosting

  • For the frosting, make sure your coconut cream has be refrigerated for at least five hours. The colder it is, the thicker it will get. I also pop my bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
  • Add coconut cream and whip on high for a few minutes until it becomes thicker. Then add in the strawberry puree and coconut sugar. Whip for a few more minutes until its frothier! Pop in the fridge for at least an hour before frosting the cake. I also added fresh sliced strawberries on top! (:

Nutrition

Serving: 1gCalories: 368kcalCarbohydrates: 23gProtein: 10gFat: 30gSaturated Fat: 14gTrans Fat: 1gCholesterol: 61mgSodium: 198mgPotassium: 239mgFiber: 5gSugar: 10gVitamin A: 1678IUVitamin C: 4mgCalcium: 87mgIron: 4mg
Keywords almond flour chocolate cake, dairy-free chocolate cake, gluten-free chocolate cake, healthy chocolate cake, paleo chocolate cake
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