This Strawberry Gluten-Free Chocolate Cake For Two recipe is the perfect dessert for Valentine’s Day—or any day!
MINI CAKES. Are there any two words that are more amazing? Essentially, it means you get to enjoy an entire cake all by yourself! Chocolate cake nirvana, if you ask me! And when it comes to the ultimate treat to celebrate love, you won’t have to look any further.
Every year, just before Valentine’s Day, I eagerly start planning this special celebration, jotting down ideas for the perfect meal. Each time inspiration strikes, out comes my pocket-sized notebook. A few years ago, while dining at an Italian restaurant, I instantly knew that osso buco (succulent veal shanks) served over risotto alla Milanese (saffron-infused risotto) would be the main dish for the upcoming Valentine’s Day feast. And yes, right there in the middle of dinner, I reached into my purse, grabbed my notebook, and started scribbling notes like a woman on a mission.
The inspiration for this dessert came about in much the same way. While having lunch at that same restaurant, the little girl next to me was surprised with a beautiful, tiny chocolate cake topped with a single lit candle for her birthday. I glanced at that gorgeous, miniature creation, and once again, out came my notebook. Sure, sharing is caring, but I loved the idea of serving individual-sized cakes.
The next day, I set to work creating this recipe, and I’m thrilled to share it with you today: layers of rich chocolate cake sandwiched with velvety chocolate spread and ruby-red strawberries. If that doesn’t spell love…
Are These Strawberry Gluten-Free Chocolate Cakes Healthy?
Let’s be honest here. Since when should chocolate cake be healthy? Chocolate cake is meant to be an indulgence! That said, this recipe isn’t that unhealthy either. It’s made with almond flour instead of processed white flour, and it contains no oil, just applesauce to make it deliciously moist. I wouldn’t attempt to replace the coconut sugar with an all-natural sweetener such as date syrup, as that would make the cake too moist. Listen, it’s Valentine’s Day. Let’s worry about being good tomorrow!
How Else Can I Use Chocolate Spread?
Chances are that, like me, you will swoon when you taste just how incredibly delicious chocolate spread is. Wondering how else to use it besides as a topping for cakes or cupcakes? (Or straight out of the jar? Raising my hand here!)
One of my favorite ways to use chocolate spread is for breakfast. If I have time on my hands on Sunday morning, I’ll slather it between slices of sweet brioche and make the most scrumptious French toast ever. All this golden, molten chocolate-filled beauty needs is a dusting of powdered sugar and some fresh raspberries. Crêpes are also delightful with chocolate spread, sliced banana, and a scattering of chopped hazelnuts. Want to really impress someone? Mix chocolate spread with ground amaretti cookies, then cut some peaches in half, remove the pit, and fill with the mixture. Bake at 385°F for 20 minutes and serve with ice cream!
How To Make Ahead and Store
You can make the cake layers the night before and assemble the cake the next day. Store leftover cakes in an airtight container in the refrigerator for up to 3 days. The cake layers can be frozen for up to 3 months, but once assembled, freezing the cakes is not recommended as the strawberries will release too much moisture when thawing and render them soggy.
Serving Suggestions
If serving these handsome cakes as part of a Valentine’s Day feast, start with crisp crostini topped with zesty Tapenade, and raise a glass with this elegant Gimlet Cocktail. Simple as it may be, nothing says “I love you” more than a perfectly Roasted Chicken. Serve it with creamy Au Gratin Potatoes and a crisp salad. Wine, you ask? Of course! A buttery Chardonnay will be the perfect match for this special meal.
Ingredients
- 3/4 cup coconut sugar
- 10 tablespoons unsweetened applesauce
- 2 large eggs
- 2 teaspoons Madagascar bourbon vanilla extract
- 14 tablespoons almond flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons Amoretti almond coconut dark chocolate spread
- 4 large strawberries sliced, plus additional for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit 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 applesauce 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-inch 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 teaspoons 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 teaspoon 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. Repeat the same process.
- Once you get to the top layer, spread 1/2 tablespoon of the chocolate spread on top and garnish with additional strawberries. Repeat with the other mini cake and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment