I know. I know! But trust me when I say that this is a cake that you can throw together on short notice. A cake that goes with coffee, and friends coming over, children and dogs underfoot. It might be breakfast. It is fruit-sweetened, nut-free, grain-free, and dairy-free, sure. It’s not the healthiest thing you can make, it’s a cake. But a cake that understands. Quick and casual, with a tender crumb but enough structural integrity to eat slices with your hands.
But if desired, this cake can be the ride or die, balls-to-the-wall, dank n’ sassy witch of your dreams.
I bake it in a little round pan and can’t resist peeking at it while it rises in the oven, domed and fragrant. I drizzle some quartered strawberries in honey and vanilla, then when the cake has cooled a bit in its pan, I smear it with frosting, load it with the strawberries and maybe melted chocolate and more honey, maybe cacao nibs, who knows? This cake becomes the type of dessert that draws every eye in the room, but there’s a feeling of spontaneity lurking in its potential when you bring it out that I love.
So give this Chocolate Strawberry Cake a whirl, either when you need a quick cake that’s mostly whipped up in a blender to spare you any hassle, or when you need a showstopper of a dessert to doll up and spoil yourself with or take with you as arm-candy to a party.
Chocolate Strawberry Cake
Recipe Type: Dessert
Author: Fresh Planet Flavor
This Chocolate Strawberry Cake looks flashy enough for a party but is simple and healthy enough to snack on every day.
10 large Medjool dates, pitted
1 cup quartered strawberries
½ cup [url href=”https://heyrachelmarion.com/recommends/coconut-milk/”]coconut milk[/url]
⅓ cup [url href=”https://heyrachelmarion.com/recommends/coconut-oil/”]coconut oil[/url]
1 tsp vanilla extract
½ cup [url href=”https://heyrachelmarion.com/recommends/coconut-flour/”]coconut flour[/url]
½ cup [url href=”https://heyrachelmarion.com/recommends/cocoa/”]cocoa[/url]
1 tsp baking soda
¼ tsp salt
½ cup [url href=”https://heyrachelmarion.com/recommends/shortening/”]organic palm shortening[/url] (room temperature)
Preheat the oven to 350° F. Grease an 8″ cake pan and line with parchment paper, set aside.
Puree the first six ingredients in a blender until smooth.
In a large mixing bowl, combine the coconut flour together with the cocoa, baking soda and salt.
Fold the wet ingredients into the dry mix, mix until fully combined. Spoon into the greased pan (batter will be very thick) and smooth the top with your fingers or a utensil.
Bake in the preheated oven for 40 minutes, or until a tester inserted comes out clean.
Remove from the oven, and let cool while you mix the icing. Combine the icing ingredients in a medium mixing bowl, then use a hand mixer to whip very thoroughly. Use a knife to smooth the icing over the top (and sides, if desired) of the cake.
For assembly, mix the scant two cups strawberries with the honey and one teaspoon of vanilla extract. Melt a few grams of bittersweet chocolate, then pile the strawberries on top of the iced cake, streak with melted chocolate and sprinkle with cacao nibs.
Best made with very large, meltingly soft Medjool dates.