Sugar Free Gluten Free Chocolate Strawberry Cake

5 from 2 votes

Sugar Free Gluten Free Chocolate Strawberry Cake

Four layers of moist, gluten free chocolate cake filled and frosted with strawberry buttercream, then drizzled with chocolate ganache. All ingredients are sugar free.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 228kcal

Author Lise Sullivan Ode

Ingredients

For the cake

1 cup coconut flour
1 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
12 large eggs Room temperature
1 ⅔ cup maple flavored sugar free syrup by Lakanto I used the whole bottle.
½ cup almond milk
1 cup monkfruit sweetner Classic by Lakanto
1 teaspoon chocoloate flavored liquid monkfruit sweetener by Lakanto optional

For the frosting

1 cup unsalted butter, softened
1 cup powdered monkfruit sweetener by Lakanto
½ cup strawberry puree I used 3 large strawberries, mashed

For the chocolate ganache

2 ounces sugar free 55% cacao chocolate bar by Lakanto
1 tablespoon olive oil
fresh strawberries for garnish (7-8)

Instructions

For the cake

Preheat oven to 350°F. Line 3 (8-inch) round pans with parchment paper. Spray with non-stick cooking spray. Set aside.
Place all of the cake ingredients in a large bowl. Beat by hand until completely combined and smooth. Or you can use an electric mixer. Beat on low until combined, then turn up to medium and beat for a minute or until smooth. Do not overmix. Divide batter evenly into the 3 prepared pans. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool.

For the frosting

Place butter in a large bowl. With an electric mixer, beat on high for a few minutes. Lower speed and gradually add the powdered monkfruit. Turn up mixer and beat until smooth and fluffy. Gradually add strawberry puree and beat another minute or two. Fill and frost cake (reserving about ¾ cup of frosting for decoration). Place in refrigerator and let chill for 30 minutes.

For the chocolate ganache

Place chocolate in a medium sized microwaveable bowl. Microwave on high for 15 seconds. Stir well, then microwave for another 5-10 seconds. Stir until smooth. Add oil and stir well. Drizzle on sides of cake with a spoon , then pour on top of cake and smooth it out. Chill for 1-2 hours. Place reserved icing in a pastry bag fitted with a 1M tip. Pipe 7-8 dollops of frosting on top of cake, then add a fresh strawberry. Serve immediately or store in refrigerator for up to 3 days.

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