Ingredients
Cake:
1 cup coconut flour
1 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
12 large eggs (room temperature)
1 ⅔ cups sugar-free maple-flavored syrup
½ cup almond milk
1 cup monk fruit sweetener
1 teaspoon chocolate-flavored liquid monk fruit sweetener (optional)
Strawberry Buttercream Frosting:
1 cup unsalted butter, softened
1 cup powdered monk fruit sweetener
½ cup strawberry puree (3 large strawberries)
Chocolate Ganache:
2 ounces sugar-free chocolate (55% cacao)
1 tablespoon olive oil
Fresh strawberries for garnish (7–8)
Instructions
Cake:
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Preheat oven to 350°F. Line three 8-inch round pans with parchment paper and spray with non-stick cooking spray.
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In a large bowl, combine all cake ingredients. Beat by hand or with an electric mixer on low until smooth. Increase to medium speed for 1 minute.
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Divide batter evenly among pans and bake for 25 minutes or until a toothpick comes out clean. Cool completely.
Strawberry Buttercream:
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Beat butter on high until fluffy.
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Gradually add powdered monk fruit sweetener, then beat on medium until smooth.
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Mix in strawberry puree and beat 1–2 minutes. Reserve ¾ cup for decoration.
Ganache:
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Melt chocolate in microwave-safe bowl in 15-second increments, stirring until smooth.
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Stir in olive oil. Drizzle over cake and refrigerate 1–2 hours.
Assembly:
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Layer cakes with frosting in between. Apply a thin frosting layer around the sides.
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Pipe reserved frosting on top in dollops and garnish with fresh strawberries. Serve or refrigerate.
Notes
- For a slightly sweeter cake, replace half of the sugar-free sweetener with regular sugar.
- Coconut flour absorbs a lot of liquid—do not substitute with regular flour.
- Let the cake rest at room temperature 10–15 minutes before serving for optimal flavor.
- Prep Time: 15 min
- Cook Time: 25 min