Valentine’s Day and chocolate are just a no-brainer in my mind. They go hand in hand. I almost feel like you can’t have one without the other (well, mostly I mean having Valentine’s Day without chocolate). And you are probably thinking, Sonora, you’ve got to be kidding me. Chocolate is not AIP elimination phase compliant. But I got you! Whether chocolate is still a no-go, or it’s back in your diet, this AIP “Chocolate” Cake with strawberry filling is made with AIP compliant ingredients and satisfies that chocolate craving.
Ok, so I do have a confession, I did lie in the title. It’s not made with real chocolate, but it looks pretty convincing, huh? This AIP “Chocolate” Cake uses carob to give it that chocolatey flavor. Carob is made from the ground up seed pods of trees that grow in the Mediterranean. They have a similar deep flavor as chocolate, but with a sweeter undertone. Unlike cocoa, carob is elimination phase compliant!
And because Valentine’s Day is just around the corner, I thought I’d channel the holiday mojo by pairing the cake with strawberry filling and topping it with whipped coconut cream and fresh berries. Honestly, a match made in heaven! *chef’s kiss*
Tips on Making AIP Chcolate Cake with Strawberry Filling
Can I Use Cocoa Powder?
If you don’t have carob powder, you can definitely use cocoa powder in place of the carob (but just remember cocoa powder is not elimination phase compliant). It’s an easy 1-to-1 swap in the recipe. The main difference between cocoa and carob is that carob is naturally sweet. So if you use cocoa powder, you will want to add more coconut sugar to the cake. I would increase the coconut sugar by 2-3 tablespoons.
How do I make the Coconut whipped cream?
When you make the coconut whipped cream, make sure to use canned coconut milk. Boxed coconut milk will not work! You can either buy a can of coconut cream, or you can simply scoop the cream off the top of a regular can of coconut milk. For best results, make sure to refrigerate your coconut milk or cream before trying to make it into whipped topping. One can of coconut milk should give you enough cream to top the cake.
You will get the fastest results if you can use a hand mixer. The coconut cream will whip faster and get stiffer. But if you are like me and don’t have one (which I should really buy one because I’m a food blogger, but I haven’t yet 😅) you can use a whisk.
What Type of Cake Pans Should I Use?
If you don’t want to commit to a double layer cake you can also half the recipe and make one 8 inch round. In the original experimentation that’s what I did (because honestly a full double layer cake is kind of a lot for me and my husband to eat), But when it came to valentines day, I thought, “Heck, go big or go home.” and that’s why the cake is double layered
If you don’t have 8 inch pans to bake the cake in, but still want the layered effect, you can bake it in one 9 inch pan. Once the cake is completely cool, simply cut the 9 inch cake in half like you would a hamburger bun.
Making the AIP Chocolate Cake with Strawberry Filling
Mixing the AIP Chocolate Cake
First preheat the oven to 375 degrees fahrenheit, and prepare two 8 inch baking rounds or one 9 inch baking round by oiling them and lining the bottom with parchment paper.
In a large bowl, start by combining all the dry ingredients together. Mix the cassava flour, coconut flour, arrowroot flour, carob powder, baking soda, and salt. Mix together until well incorporated.
In a smaller bowl work on mixing the coconut oil and palm shortening together. Pro tip, soften the coconut oil, and add it a little at a time to the palm shortening to mix together. My coconut oil was pretty solid (because I was lazy and didn’t want to soften it), but it is easier to work with melted coconut oil.
Once the coconut oil and palm oil are mixed, add the coconut sugar and maple syrup. Combine the ingredients well and then add the Pumpkin Puree. Mix together and slowly add the coconut milk, stirring the whole time to combine well with the other ingredients.
It is best to work with room temperature ingredients. If anything is cold, you may have some separation occur from the coconut oil. If this happens, don’t worry about it! It will still mix together well with the dry ingredients
Now take the wet ingredients and pour about half into the dry ingredients and stir. Add the apple cider vinegar and the other half of the wet ingredients and stir again. The batter tends to be thick and almost dough-like. Finally pour batter into prepared baking rounds.
Bake the cake for 25-30 minutes. The cake will be done when it is firm to the touch, since it is a chocolate cake, be careful not to burn it!
While the cake is baking, work on making the strawberry filling and coconut whipped cream.
AIP Strawberry Filling
Take ¾ cup diced fresh or frozen strawberries. Make sure to measure after they are cut. Add the strawberries to a small saucepan with the maple syrup and about ¼ cup of water. Really, you just want the water to cover the bottom of the saucepan enough that the strawberries don’t burn while they are cooking.
Leave the strawberries on medium heat for 8-9 minutes, stirring occasionally. The strawberries will cook down and start to resemble jam. Once the fruit is cooked take 1 tablespoon of water and dissolve the arrowroot into the water before adding it to the strawberries. Add the arrowroot and water the strawberries. The mixture should start to thicken right away. Cook for another 2-3 minutes.
AIP Coconut Whipped Cream
Finally, it’s time to make the coconut whipped cream! Make sure to start with chilled coconut milk or coconut cream. Measure ½ cup of coconut cream and add to a bowl with the maple and pinch of salt.
Use a mixer, or whisk to whip until the clumps are gone and soft peaks start to form. If you want your cream sweeter, you can definitely add more maple. Store your whipped cream in the refrigerator until the cake is ready. Let the cake cool completely before adding the coconut whipped topping so the topping doesn’t melt.
Assemble the cake with the strawberry filling and coconut cream on the top! Garnish with extra berries and serve. Store cake in an airtight container in the refrigerator for about a week.
If you enjoyed this cake, you might also like these!
AIP Chocolate Cake with Strawberry Filling
Ingredients
AIP Chocolate Cake
- ⅔ Cup Carob powder
- ½ Cup Cassava flour
- ½ Cup Coconut flour
- ½ Cup Tapioca flour
- 1 ½ Teaspoon Baking soda
- ½ Teaspoon Salt
- ½ Cup Coconut oil
- 2 Tablespoon Palm shortening
- ½ Cup Coconut sugar
- 2 Tablespoons Maple
- ½ Cup Pumpkin puree
- 1 Cup Coconut milk
- 2 Teaspoons Apple cider vinegar
Strawberry Filling
- ¾ Cup Fresh or frozen strawberries
- 2 Tablespoons Maple
- 1 Teaspoon Arrowroot flour
- ¼ Cup water
Coconut Whipped Cream
- ½ Cup Coconut cream
- 1 Tablespoon Maple
- Pinch of Salt
Instructions
Chocolate Cake
- First preheat the oven to 375 degrees fahrenheit, and prepare two 8 inch baking rounds or one 9 inch baking round by oiling them and lining the bottom with parchment paper.
- In a large bowl, start by combining all the dry ingredients together. Mix the cassava flour, coconut flour, arrowroot flour, carob powder, soda, and salt. Mix together until well incorporated.
- In a smaller bowl work on mixing the coconut oil and palm shortening together. Once the coconut oil and palm oil are mixed, add the coconut sugar and maple syrup. Combine the ingredients well and then mix in the Pumpkin Puree.
- Slowly add the coconut milk, stirring the whole time to combine with the other ingredients. It is best to work with room temperature ingredients to avoid the ingredients separation. If this happens, don’t worry about it! It will still mix together well with the dry ingredients.
- Take the wet ingredients and pour about half into the dry ingredients and stir. Add the apple cider vinegar and the other half and stir again. The batter tends to be thick and almost dough-like. Finally pour batter into prepared baking rounds.
- Bake the cake for 25-30 minutes. The cake will be done when it is firm to the touch, since it is a chocolate cake, be careful not to burn it!
Strawberry Filling
- Take ¾ cup diced fresh or frozen strawberries. Make sure to measure after they are cut. Add the strawberries to a small saucepan with the maple syrup and about ¼ cup of water to cover the bottom of the saucepan.
- Leave the strawberries on medium heat for 8-9 minutes, stirring occasionally. The strawberries will cook down and start to resemble jam.
- Once the fruit is cooked take 1 tablespoon of water and dissolve the arrowroot into the water before adding it to the strawberries. The mixture should start to thicken right away. Cook for another 2-3 minutes.
Coconut Whipped Cream
- Make sure to start with chilled coconut milk or coconut cream. Measure ½ cup of coconut cream and add to a bowl with the maple and pinch of salt.
- Use a mixer, or whisk to whip until the clumps are gone and soft peaks start to form. If you want your cream sweeter, you can definitely add more maple. Store your whipped cream in the refrigerator until the cake is ready. Let the cake cool completely before adding the coconut whipped topping so it doesn’t melt.
Cake Assembly
- Let your cake cool completely before assembling! Assemble the cake with the strawberry filling and coconut cream on the top. Garnish with extra berries and serve. Store cake in an airtight container in the refrigerator.
