Gluten Free Chocolate Covered Strawberry Cake


A rich chocolatey cake filled with fresh strawberry glaze, iced with a dairy free whipped cream and topped with decadent chocolate covered strawberries.

For the cake:
1 1/2 cups sugar
1 cup brown rice flour (finely ground)
1/2 cup potato starch (can sub cornstarch)
1 cup Dutch-processed, dark cocoa
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon xanthan gum
2/3 cup canola or vegetable oil ( can substitute with 1/2 cup applesauce and 3 Tbsp oil to make low-fat)
4 large eggs
1 1/3 cups water
2 teaspoons vanilla extract

For the Strawberry Filling:
4 cups strawberries, washed, stems removed, and diced
1 cup sugar
1/4 cup cornstarch

For frosting:
1 container Mimiccreme Healthy Top, chilled in freezer for at least 1 hr OR 2 cans coconut milk (full fat), chilled
1/3 cup powdered sugar

Chocolate-covered strawberries:
12 strawberries, washed and dried, leaving stems intact
1/2 cup semi-sweet chocolate chips (I use enjoy life or ghiradelli to keep it dairy free)
For the Cake: 1) Preheat the oven to 350°F. Line three 8" or 9" round pans with parchment paper and spray with cooking spray. 2) In a medium mixing bowl combine sugar, brown rice flour, potato starch, cocoa, baking powder, salt, and xanthan gum. 3) Beat the oil, eggs, water, and vanilla with an electric mixer. 4) Blend in the dry ingredients thoroughly and beat at medium-high for 2 minutes. 6) Pour batter into the prepared pans and bake 20-30 minutes depending on size of pan used or until toothpick comes out clean. Let cool in pan 10 minutes and then move to a rack and chill in the refrigerator For the glaze: 1) Combine strawberries and sugar in saucepan over medium heat 2) Cook mixture for about 5 minutes or until strawberries have broken down 3) Mix cornstarch with enough water to make a thick paste. 4) Add the cornstarch slurry while stirring and cook until mixture has thickened and turned clear. 5) Cool and place in refrigerator to chill For the chocolate-covered strawberries: 1) Melt chocolate chips in double boiler or in microwave, stirring at 30 second intervals 2) Using a dipping fork or toothpick inserted into top of strawberry, dip strawberries into chocolate, leaving the top exposed about a quarter inch below the stem. Set stawberries on their side on wax paper lined tray and chill For Frosting: 1) Thoroughly chill mixing bowl and beaters prior to starting and ensure they are dry 2) If using coconut milk, open chilled cans carefully and scoop out the thick portion that has risen to the top and place in mixing bowl. If using mimmiccreme healthy top, scoop out into bowl 3) Beat at high speed until beginning to become fluffy. 4) Add in powdered sugar and continue to beat until thick, airy, and glossy Assemby: 1) Level cake rounds if necessary by slicing off domes on top 2) Place one cake round on cake stand and top with half of strawberry filling, leaving a 1/4 to 1/2 inch gap around the sides to prevent oozing into the frosting. 3) Top filling with another cake round and another layer of strawberry filling and finish with the last cake round. 4) Frost the sides and top with the whipped topping 5) Arrange the chocolate covered stawberries on top of the cake, aiming to have 1 strawberry per slice and a few in the middle 6) Store finished cake in the refrigerator


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