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 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 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.