Dark Chocolate Strawberry Cake
Ingredients
Strawberry Jam
-
¼
cup
strawberry puree
-
1
Tbsp
chia seeds
Chocolate Cake
-
⅓
cup
dates (about 8 whole)
-
2
Tbsp
water
-
1
Tbsp
heart healthy oil (canola, safflower, sesame)
-
⅓
cup
pumpkin or sweet potato puree
-
1
large
egg (or 1 Tbsp flax meal + 3 Tbsp water)
-
2
Tbsp
granulated sweetener of choice
-
1
tsp
apple cider vinegar
-
1
tsp
vanilla extract
-
⅔
cup
unsweetened dark cocoa powder
-
1
Tbsp
tapioca flour
-
½
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
1
tsp
instant coffee (optional)
Garnish
-
8-12
strawberries
strawberries
-
2
oz
chocolate chips of choice
Instructions
- Prepare the chia jam by pureeing strawberries and mixing in chia seeds, then refrigerate until thickened.
- Preheat the oven to 350°F and grease a 6” round pan.
- Blend dates, water, and oil until smooth, then add pumpkin, egg (or flax egg), sweetener, vinegar, and vanilla, and blend again.
- In a bowl, whisk together cocoa powder, tapioca flour, baking powder, baking soda, salt, and instant coffee.
- Combine wet and dry ingredients, mixing well to incorporate.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until edges are firm and center is slightly squishy, then let cool.
- For garnish, melt chocolate chips and dip strawberries, then refrigerate to harden.
- Assemble the cake by layering with chia jam and strawberries, finishing with chocolate-covered strawberries on top.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
20mg
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