Chocolate, Strawberry Cake GF, DF, NSO
Dry Ingredients:
¾ cup cocoa powder, sifted
1/3 cup coconut flour, sifted
1/3 cup tapioca or arrowroot flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea or Himalayan salt
Combine all these together in a bowl.
Wet Ingredients:
5 eggs
1 cup unsweetened applesauce
¼ cup raw honey
1 Tbsp vanilla extract
½teaspoon liquid stevia
¼ cup melted coconut oil
Preheat oven to 325 Deg F or 160 deg C.
In a separate bowl, use electric mixer to combine wet ingredients, adding coconut oil last.
Add dry ingredients to wet ingredients and mix with an electric mixer
Pour batter into 2 greased pans and bake for 40 minutes.
Coconut Buttercream
¼ cup plus 2 Tablespoon coconut butter or creamed coconut (we have found the latter at The Bulk Barn)
¾ cup coconut cream (from a can) (we have found this at Superstore and The Bulk Barn)
½ cup plus 1 Tablespoon raw honey
1 ½ teaspoon vanilla
¼ cup plus 2 Tablespoons each: coconut flour, sifted and arrowroot flour
Mix together with electric mixer.
Spread over the cooled bottom layer. Cover with sliced strawberries.
Spread over top layer and sides, cover with sliced strawberries.
Switch up:
Grease a muffin pan and fill.
Note that the baking time will be less.
Put a dollop of icing and ½ strawberry on each muffin. (I made mini muffins, that way I can have 2!)