Chocolate Strawberry Shortcake

This chocolate cake is AMAZING. Versatile for cupcakes, snack cakes, birthday cakes, trifles, or whatever you like. It’s incredible moist and delicate but holds together very well and is wonderfully flavorful without being overly sweet.

For The Strawberries:

Stem and slice 2 cups of fresh organic strawberries. Sprinkle with 2-3 generous Tablespoons of coconut sugar and set aside stirring occasionally for a few hours. You can also do it the night before and refrigerate them.

For The Coconut Whipped Cream

Pour 2 cups of chilled (overnight) 100% coconut milk  into a stand mixer and attach the whisk. Whisk on high (you may need to cover your mixer with a hand towel) until it thickens to medium peak. Add 2-3 teaspoons of pure vanilla extract and 3-4 Tablespoons of powdered sugar. (You can also use powdered coconut sugar…but your whipped cream will be a tan color. Or, you could add a couple teaspoons of cocoa powder and do chocolate whipped cream.) Continue whisking on high about 2-3 additional minutes until thickened and chill in the fridge until ready to use. Sometimes it will separate just a bit at the bottom after being refrigerated but it doesn’t ruin the consistency or taste of the whipped cream. Just pour it off!

Chocolate Strawberry Shortcake

*This recipe is grain free and dairy free. It will make two 8×8 square pans or two 8 inch cake pans, or 24 cupcakes. For this recipe I did the 8×8 pans and stuck one in the freezer for later use. One 8×8 pan yields 9 servings.

*This recipe is adapted from Satisfying Eats

Preheat oven to 350° line two 8×8 inch square pans with parchment and spray with coconut oil. 

1 Cup of Organic Coconut Flour

3/4 Cup of Organic Unsweetened Cocoa Powder

1 1/2 Cups of Coconut Sugar

2 teaspoons of Double Acting Baking Powder

2 teaspoons of Baking Soda

1/8 teaspoon of Sea Salt

8 Organic Eggs

1/2 Cup of Earth Balance Soy Free Dairy Free Butter

2 Tablespoons of Pure Vanilla Extract

1 Cup + 1/2 Cup of Organic Full Fat Coconut Milk (set 1/2 cup aside)

1 Tablespoon of Decaf Instant Coffee

1/4 Cup of Dairy Free Chocolate Chips or Chopped Dairy Free Dark Chocolate

Add the dry ingredients to a stand mixing bowl and whisk together. Add the coffee to the coconut milk and stir to dissolve. Add the eggs, butter, vanilla, and 1 Cup of the coconut coffee milk. Mix on medium to blend well, scraping down sides. Let the batter rest for 5 minutes. Add the 1/2 Cup of coconut milk  and mix on medium just until combined.

Bake for 25-27  minutes. Cool completely before serving.