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gluten free chocolate strawberry cake on a plate

Inside Out Chocolate Covered Strawberry Cake

Beautiful inside out chocolate covered strawberry cake topped with a luscious, homemade strawberry buttercream frosting. This wonderful, grain and gluten free chocolate strawberry cake is easily dairy free and makes the perfect dessert for Valentine's Day or celebrations! Add a drizzle of chocolate ganache for the ultimate indulgence.

Course Dairy Free, Dessert, Gluten Free, Grain Free
Cuisine American
Keyword chocolate strawberry cake, gluten free chocolate strawberry cake, strawberry chocolate cake
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 16 servings
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • Wet ingredients:
  • 4 eggs, at room temperature
  • 3/4 cup coconut sugar
  • ½ cup pure maple syrup
  • ½ cup almond butter*
  • 1 teaspoon vanilla extract
  • ¼ cup melted and cooled coconut oil (or sub melted butter or vegan butter)
  • Dry ingredients:
  • 2 1/2 cups packed fine blanched almond flour
  • ¾ cup unsweetened cacao powder (or unsweetened cocoa powder)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For the frosting:
  • 1 batch of Strawberry Buttercream Frosting
  • For the chocolate ganache:
  • 2/3 cup chocolate chips, dairy free if desired (we love dark chocolate!)
  • 1-2 teaspoons coconut oil
  • To garnish:
  • 6-8 whole strawberries, stems removed

Instructions

  1. Preheat the oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 9-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of the pans with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
  2. In a large bowl, whisk together the eggs, coconut sugar, maple syrup, almond butter and vanilla extract until smooth. Slowly whisk in the melted and cooled coconut oil until it’s well incorporated. The mixture should be very smooth and well combined. Note: It is important that your eggs are at room temperature otherwise the coconut oil will coagulate. The coconut oil should be melted but not HOT, but rather closer to room temperature.

  3. In a separate bowl, whisk the almond flour, cacao/cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well with a rubber spatula until smooth.
  4. Divide batter evenly between pans and spread out with a spatula to smooth the tops. Allow batter to sit in pans while your oven preheats. Bake for 17-28 minutes in the two 9-inch pans or 20-25 minutes for three 6-inch pans. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow the cake to cool for 15 minutes before removing from the pans and placing on a wire rack to finish cooling. The cake should be completely cool before you frost it. This is very important. Cakes can be made a day or two ahead if you’d like.

  5. Make your frosting: first add your freeze dried strawberries to a high powered blender (or a food processor) and blend until they become a fine powder. Next, in the bowl of an electric mixer, add the softened butter (or vegan butter) and whip on high until light and fluffy. Next, add the freeze-dried strawberry powder, powdered sugar, vanilla extract and beat for 2-3 minutes more, starting on low speed and slowly increasing to high. Add in a few tablespoons of milk to thin the frosting out, beat again until smooth.
  6. Now it’s time to frost the cake: place a few tablespoon tablespoons down onto the cake stand and spread over a few inches. Invert one cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. If necessary, you can do a crumb coat here: frost the layers as you normally would and then coat the outside of the cake with a very thin layer of frosting then place in the fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer. Once you are done frosting, place your cake in the fridge. This is important! The frosting needs to be somewhat cool so the chocolate drizzle will set properly on top.
  7. To make the chocolate ganache drizzle: add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate is smooth and completely melted. Remove cake from the fridge and pour over the top of the cake. It should naturally start to drip down the sides, but if it doesn’t, use a spoon to spread the chocolate a little towards the sides to create a drip look on the sides. Place whole strawberries on top of the cake and place in the fridge until chocolate hardens.
  8. Cake will stay good at room temp for a day or so, then should be placed in the fridge. Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness. Enjoy!

Recipe Notes

To store: I recommend storing the cake covered in the refrigerator for up to 5 days.

*Using a chocolate almond butter in this cake makes it even more delicious, or you can use chocolate tahini or chocolate hazelnut butter!

Feel free to slice up extra strawberries and place them in between the layers if you’d like.

To freeze: feel free to freeze this cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted and in individual layers for best results. First, wrap each individual layer in plastic wrap, then aluminum foil and then place the cakes in a zip-top freezer bag. When you’re ready to serve it, simply thaw it in the refrigerator overnight and then let the cake come to room temperature before serving.