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Strawberry Gluten Free Chocolate Cake For Two

This mini strawberry gluten free chocolate cake recipe makes 2 mini cakes, so it's perfect for two people! A healthier, grain free dessert for Valentine's Day!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 People

Ingredients

  • 3/4 Cup Coconut sugar
  • 1/2 Cup + 2 Tbsp Unsweetened apple sauce
  • 2 Large eggs
  • 2 tsp Amoretti Madagascar Bourbon Vanilla Extract
  • 3/4 Cup + 2 Tbsp Amoretti Almond Flour (90g)*
  • 1/4 Cup Unsweetened cocoa powder
  • 2 Tbsp Coconut flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 5 Tbsp Amoretti Almond Coconut Dark Chocolate Spread
  • 4 Large strawberries, sliced + Additional for topping

Instructions

  • 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! 
  • DEVOUR!

Notes

*As always, I HIGHLY recommend weighing your flour to ensure results.