Strawberry Chocolate Cake with Salted Caramel Frosting (Paleo, Clean Eating, Gluten Free)

IMG_2506 (640x427)There is something classic about a chocolate cake. It is timeless. It never aged. Best of all, it always bring out that little comfort when things are a little tough. 

There are some requirements when it comes to a good chocolate cake though. For me, they have to be

  • Super dark. I like my chocolate a touch bitter. 
  • Moist. Bitter doesn’t mean it has to be dry. 
  • Moorish. I want to have a another bite after the first one. 
  • It has to make me feel like a princess. IMG_2497 (640x427)

You know me and my love for strawberries. They are paired perfectly with chocolate. I love how the strawberries gives it the sweetness this cakes need. Yet not so sweet that it takes the chocolate out. I have been using coconut flour quite bit, and is happy to have this be more “cake like”. What I love though, is the “salted caramel” It is made out of coconut sugar and coconut milk and it is very addictive. I can’t help by finish licking the spoon and pot by the end of it! IMG_2494 (640x427)

I made these mini cakes for my coach and workout buddy’s birthday. A special treat for two very special people. Strawberry Chocolate Cake with Caramel Frosting

Strawberry Chocolate Cake with Salted Caramel Frosting
Yields 6
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1/2 cup coconut flour
  2. 1/4 + 2 tsp cacao powder
  3. 5 eggs
  4. 1/4 cup coconut milk
  5. 1/2 cup almond milk or increase coconut milk by another 1/2 cup if making it nut free
  6. 1 cup of diced strawberries
  7. 2.5 tsp baking powder
  8. 2 tbsp honey
  9. 1 tsp vanilla paste
  10. salt
  11. Salted Caramel Frosting
  12. 1/2 cup coconut milk
  13. 1 tbsp coconut butter
  14. 1 tbsp coconut sugar
  15. 1 tsp vanilla paste
  16. salt
  17. Chocolate Sauce
  18. 2-3 cacao butter buttons
  19. 3 tbsp cacao powder
  20. 1 tbsp coconut oil
  21. 1 tsp honey
Instructions
  1. Preheat Oven to 180C. I use mini loaf pans for this. Oil and lined it with baking paper. I think the batter will fit a 9 inch cake tin as well.
  2. In a food processor, place everything but strawberries in. Give it a good few whizzes. Add in the strawberries. Taste and adjust sweetness accordingly. Spoon into tin and bake for 30 minutes checking at the 20 minutes mark.
  3. Cool cakes.
  4. Meanwhile, make caramel but simmering all ingredients in a pot. Keep staring till it turn thick and creamy. Taste and adjust. Cool.
  5. Make chocolate sauce but melting cacao butter in microwave for 20-30 seconds. Add melted oil and cacao powder. Stir honey through it.
  6. Assemble cakes but placing caramel on it, and strawberries and chocolate sauce.
Words That Nourish http://wordsthatnourish.com/

Leave a Reply