5TbspAmoretti Almond Coconut Dark Chocolate Spread
4Large strawberries, sliced+ Additional for topping
Preheat your oven to 350 degrees and line the bottom of 2 8x8 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 apple sauce 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" 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 tsp 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 tsp 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 it. Repeat the same process.
Once you get to the top layer, spread 1/2 Tbsp of the chocolate spread on top and garnish with additional strawberries. Repeat with the other mini cake!
*As always, I HIGHLY recommend weighing your flour to ensure results.