This 7-Layer Chocolate-Covered Strawberry Cake is the ULTIMATE crowd-pleaser to impress! It’s moist, fluffy, full of sweet strawberry flavor, and stacked with a rich (yet guilt-free!) Chocolate Frosting. You’d never know it’s sugar free and gluten free too!
Ingredients
Strawberry Cake:
- 246g (1 cup) Strawberry Purée (see Instructions)
- 170g (1¼ cups) Sweet White Sorghum Flour
- 60g (½ cup) Oat Flour
- 40g (¼ cup, packed) Arrowroot Starch
- 1 tbs Double-Acting Baking Powder
- ¼ tsp Salt
- 144g (¾ cup) Granulated Erythritol
- 4 Large Egg Whites
- 1 Large Egg
- 75g (⅓ cup) Avocado Oil
- ¾ cup Unsweetened Vanilla Almond Milk
- 4 tsp Natural Red Food Coloring
- 2 tsp Liquid Stevia Extract
- 2 tsp Natural Strawberry Flavor
- 1 tsp Vanilla Extract
- 1 tbs White Vinegar
Chocolate Frosting:
- one 14oz package Extra Firm Tofu (room temperature)
- ¾ cup Unsweetened Vanilla Almond Milk
- 1 tbs Natural Butter Flavor
- 2 tsp Vanilla Extract
- 1 tsp Liquid Stevia Extract
- 105g (¾ cup) Powdered Erythritol
- 12oz (2 cups) No-Sugar-Added Dark Chocolate Baking Chips (melted)
Chocolate Topping:
- 4 oz No-Sugar-Added Dark Chocolate (melted)
- 28g (2 tbs) Coconut Oil (melted)
- 6 Strawberries
Instructions
For the Strawberry Cake:
-
Rinse 1 pound of strawberries and slice the greens off. Add the strawberries to a food processor and purée until smooth. Measure 1 cup (use any excess purée in smoothies, yogurt, oatmeal, etc.).
-
Preheat the oven to 350 degrees Fahrenheit and spray 2 8” cake pans with cooking spray.
-
In a medium-sized bowl, whisk together the sorghum flour, oat flour, arrowroot starch, baking powder, and salt.
-
In an electric stand mixer bowl fitted with a whisk attachment, add the erythritol, egg whites, and egg. Mix on medium speed until the mixture is even. Then, add the strawberry purée, oil, almond milk, natural food coloring, stevia extract, strawberry flavor, and vanilla extract. Mix until the mixture is even.
-
Turn off the mixer and dump in the dry ingredients. Mix on medium speed until the mixture is even. Scrape down the sides of the bowl if necessary. Last, add the vinegar and mix until completely smooth.
-
Pour the batter into the prepared cake pans. Bake for ~30 minutes, or until the surface springs back when tapped.
-
Let cool slightly. Carefully run a knife or offset spatula around the cakes, then flip them onto wire cooling racks to cool completely. Use a very sharp, long knife (I used a 10” knife) to slice each cake into 3 or 4 layers.
For the Chocolate Frosting:
-
Drain the package of tofu. Place the tofu block in between some paper towels and gently press on it to remove the excess water. The block of tofu should weigh 365g after pressing.
-
In a food processor, add the tofu, almond milk, butter flavor, vanilla extract, stevia extract, and powdered erythritol. Purée until smooth.
-
While blending, pour the melted chocolate into the food processor. Refrigerate for ~2 hours to firm up.
For the Assembly:
-
Inside of an 8” springform pan, add in one cake layer. Frost, then add another cake layer. Repeat until all the cake layers have been used. Cover with plastic wrap and place in the freezer for 1 hour.
-
For the Chocolate Topping- In a bowl, stir together the melted chocolate and melted coconut oil.
-
For the Chocolate-Covered Strawberries- Dip the strawberries into the melted chocolate and place on a parchment paper-lined baking tray. Place the tray in the fridge to harden.
-
Take the springform out of the freezer. Flip onto a cake stand and remove the springform.
-
Pour the melted chocolate over the cake, then place the chocolate-covered strawberries on top. Place the cake stand in the fridge to harden.
-
As soon as the chocolate hardens (you don’t want it rock hard, otherwise it’ll crack when you slice it), slice the cake. If you are making the cake ahead of time and the chocolate hardens completely, you can dip a knife in boiling water for 10 seconds, quickly dry it off on a towel, and begin slicing (clean the knife and repeat dipping in boiling water until the cake is sliced). Serve and enjoy! Store completely covered in plastic wrap in the fridge for up to 5 days.
