Healthy 7-Layer Chocolate-Covered Strawberry Cake
This 7-Layer Chocolate-Covered Strawberry Cake is the ULTIMATE crowd-pleaser to impress!
The Strawberry Cake layers are moist, fluffy, and full of sweet strawberry flavor, and they’re stacked layer after layer with the richest of the rich (yet guilt-free!) Chocolate Frostings. Every delicious bite tastes like a chocolate-covered strawberry in cake form… you’d never know it’s sugar free and gluten free too!
I previewed this cake for y’all on my Instagram and wow, I don’t think I’ve ever gotten so many DM’s of pure excitement!
As I explained in a previous post, I moved into a house with my boyfriend about a month and a half ago. It wasn’t a smooth transition at all because the house wasn’t nearly as good as we thought it was after touring it (you can read allll the dirty deets here).
Since I was without internet access for over a month and had to use my phone’s data as a hotspot, I wasn’t able to do much work on the blog, email, Instagram, or any other social media. So I decided to finally work on something that had been on my to-do list for — as embarrassing as it is to say — over a year…
I’ve been revamping my Naughty Or Nice Cookbook!
NEW layout and design.
NEW recipe photos.
I originally self-published the Naughty or Nice Cookbook back in 2015 (when I was in college). With every year that has gone by, I dislike the original design more and more. I’ve worked hard (read: an entire month without internet as a distraction) to design the book so that I’m in love with it now, but also something both YOU and I will like for years to come.
Another part of the re-publishing process is re-testing ALL of the cookbook recipes.
This Chocolate-Covered Strawberry Cake is made from two of the recipes in the book: Strawberry Cake + Chocolate Frosting.
I originally made both the cake and frosting separately thinking, “Oh cool, the recipes are still dang delicious!”
BUT THEN. I realized I could make an entirely NEW creation by putting the two together! I thought about just frosting the cake as usual, but then I thought, let’s make it interesting.
I sliced both cake layers into thinner layers — I sliced one into 3 slices and the other I managed to slice into 4. You can do 3 slices each, or 4 each, depending on your knife-skill level. I would probably slice my fingers off if I tried to slice the cakes any more 😉
This Chocolate-Covered Strawberry Cake is THE dessert to make when you gotta impress!
It’s perfect for get-togethers, celebrations, surprise parties, birthdays, and holidays alike.
Each Strawberry Cake layer is moist, fluffy, and infused with fresh, juicy strawberries.
Each layer of Chocolate Frosting is rich, thick, and seriously sweet and satisfying.
This Chocolate-Covered Strawberry Cake is incredibly aromatic. It radiates a scent of fruity strawberry and heart-warming chocolate.
You can’t walk by without doing a double take. It’s beautiful to look at and impossible to resist a slice! My boyfriend enjoyed a slice every night, three nights in a row. He said, “It sounds cliché, but this really doesn’t taste healthy at all.” And as someone who eats “regular” sugary desserts, that’s saying something!
When I told him it’s sugar-free and gluten-free he shook his head and said, “No way.”
This Chocolate-Covered Strawberry Cake is naturally colored and loaded with flavor, yet free of added sugar, butter, white flour, and artificial flavorings! Oh yes 😉
Healthy 7-Layer Chocolate-Covered Strawberry Cake (Strawberry Cake with Chocolate Frosting)
- 246g (1 cup) Strawberry Purée (see Instructions)
- 170g (1¼ cups) Sweet White Sorghum Flour
- 60g (½ cup) Oat Flour
- 40g (¼ cup, packed) Arrowroot Starch
- 1 tbs Double-Acting Baking Powder
- ¼ tsp Salt
- 144g (¾ cup) Granulated Erythritol
- 4 Large Egg Whites
- 1 Large Egg
- 75g (⅓ cup) Avocado Oil
- ¾ cup Unsweetened Vanilla Almond Milk
- 4 tsp Natural Red Food Coloring
- 2 tsp Liquid Stevia Extract
- 2 tsp Natural Strawberry Flavor
- 1 tsp Vanilla Extract
- 1 tbs White Vinegar
- 4 oz No-Sugar-Added Dark Chocolate (melted)
- 28g (2 tbs) Coconut Oil (melted)
- 6 Strawberries
For the Strawberry Cake:
- Rinse 1 pound of strawberries and slice the greens off. Add the strawberries to a food processor and purée until smooth. Measure 1 cup (use any excess purée in smoothies, yogurt, oatmeal, etc.).
- Preheat the oven to 350 degrees Fahrenheit and spray 2 8” cake pans with cooking spray.
- In a medium-sized bowl, whisk together the sorghum flour, oat flour, arrowroot starch, baking powder, and salt.
- In an electric stand mixer bowl fitted with a whisk attachment, add the erythritol, egg whites, and egg. Mix on medium speed until the mixture is even. Then, add the strawberry purée, oil, almond milk, natural food coloring, stevia extract, strawberry flavor, and vanilla extract. Mix until the mixture is even.
- Turn off the mixer and dump in the dry ingredients. Mix on medium speed until the mixture is even. Scrape down the sides of the bowl if necessary. Last, add the vinegar and mix until completely smooth.
- Pour the batter into the prepared cake pans. Bake for ~30 minutes, or until the surface springs back when tapped.
- Let cool slightly. Carefully run a knife or offset spatula around the cakes, then flip them onto wire cooling racks to cool completely. Use a very sharp, long knife (I used a 10” knife) to slice each cake into 3 or 4 layers.
For the Chocolate Frosting:
- Drain the package of tofu. Place the tofu block in between some paper towels and gently press on it to remove the excess water. The block of tofu should weigh 365g after pressing.
- In a food processor, add the tofu, almond milk, butter flavor, vanilla extract, stevia extract, and powdered erythritol. Purée until smooth.
- While blending, pour the melted chocolate into the food processor. Refrigerate for ~2 hours to firm up.
For the Assembly:
- Inside of an 8” springform pan, add in one cake layer. Frost, then add another cake layer. Repeat until all the cake layers have been used. Cover with plastic wrap and place in the freezer for 1 hour.
- For the Chocolate Topping- In a bowl, stir together the melted chocolate and melted coconut oil.
- For the Chocolate-Covered Strawberries- Dip the strawberries into the melted chocolate and place on a parchment paper-lined baking tray. Place the tray in the fridge to harden.
- Take the springform out of the freezer. Flip onto a cake stand and remove the springform.
- Pour the melted chocolate over the cake, then place the chocolate-covered strawberries on top. Place the cake stand in the fridge to harden.
- As soon as the chocolate hardens (you don't want it rock hard, otherwise it'll crack when you slice it), slice the cake. If you are making the cake ahead of time and the chocolate hardens completely, you can dip a knife in boiling water for 10 seconds, quickly dry it off on a towel, and begin slicing (clean the knife and repeat dipping in boiling water until the cake is sliced). Serve and enjoy! Store completely covered in plastic wrap in the fridge for up to 5 days.
For an extra dose of strawberry goodness, use my homemade Strawberry-Flavored Vanilla Extract!
Feel naughty, eat nice.