Chocolate strawberry cake

Name: Chocolate strawberry cake
Cuisine: World Cuisine
Ingredients: 1 cup nut butter of choice (I prefer tahini or almond butter, I would avoid peanut butter); 1/4 cup maple syrup; 2/3 cup coconut sugar; 2 flax "eggs" (2 tbsp ground flax seeds + 5 tbsp water, stir and let sit for 10-15 mins); 1 teaspoon pure vanilla extract; 1/3 cup cocoa powder; 1/4 cup almond flour (fine, blanched) or 1 tbsp coconut flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; About 2 cups fresh strawberries, cut in half (try to use smaller strawberries so that the chocolate covers them well and evenly); 1.5 cups semisweet chocolate chips of choice; 1 cup canned full fat coconut cream (thick white part on top of unshaken can)

7 steps

Updated at: Thu, 17 Aug 2023 03:53:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories488.7 kcal (24%)

Total Fat32.6 g (47%)

Carbs50.7 g (19%)

Sugars38.9 g (43%)

Protein8.8 g (18%)

Sodium125.5 mg (6%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

1 cupnut butter

I prefer tahini or almond butter, I would avoid peanut butter

¼ cupmaple syrup

⅔ cupcoconut sugar

2 Tbspground flax seeds

2 flax "eggs, stir and let sit for 10-15 mins

5 Tbspwater

1 teaspoonpure vanilla extract

⅓ cupcocoa powder

¼ cupalmond flour

fine, blanched, or 1 tbsp coconut flour

½ teaspoonbaking soda

¼ teaspoonsalt

2 cupsfresh strawberries

cut in half, try to use smaller strawberries so that the chocolate covers them well and evenly

1 ½ cupssemisweet chocolate chips

1 cupcanned full fat coconut cream

thick white part on top of unshaken can

Instructions

Step 1

Preheat oven to 350F.

Step 2

In a large bowl combine nut butter, coconut sugar, maple syrup, vanilla, and flax "eggs" until well combined.

Step 3

Add in cocoa, almond flour, baking soda, and salt and stir until fully incorporated (will be thick in texture).

Step 4

Spread batter onto parchment paper lined baking dish (or lightly greased).

Step 5

Bake for 22-28 mins (took mine out at 24). Let them cool fully (at least 2 hours before topping. Top completely cooled brownies with halved strawberries, cut side down in a single even layer.

Step 6

Make ganache by melting chocolate in a double boiler / by filling a saucepan with an inch of water, placing a glass bowl over it, filling it with the chocolate chips then bringing the water to a boil to melt the chocolate, stirring while it melts. Once completely melted remove from heat and stir in room temperature coconut cream (don't use it straight from the fridge or it will be difficult to melt).

Step 7

Stir in 1-2 tbsp of almond milk if separation occurs. Cool ganache to room temp but still spreadable before pouring over strawberries. Pour room temp ganache evenly over strawberries. Chill about an hour or until firm before cutting. Enjoy!