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This Chocolate Strawberry Cake looks flashy enough for a party but is simple and healthy enough to snack on every day

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Rate this recipe 4.6/5 (8 Votes)


  • 10 large Medjool dates, pitted
  • 1 cup quartered strawberries
  • 4 eggs
  • 1/2 cup coconut milk
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup cocoa
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Icing
  • 1/2 cup organic palm shortening (room temperature)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp arrowroot flour
  • 2 tsp coconut flour
  • Assembly
  • Scant two cups quartered strawberries
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • Melted bittersweet chocolate
  • Cacao nibs


Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Preheat the oven to 350° F. Grease an 8" cake pan and line with parchment paper, set aside.
Puree the first six ingredients in a blender until smooth.
In a large mixing bowl, combine the coconut flour together with the cocoa, baking soda and salt.
Fold the wet ingredients into the dry mix, mix until fully combined. Spoon into the greased pan (batter will be very thick) and smooth the top with your fingers or a utensil.
Bake in the preheated oven for 40 minutes, or until a tester inserted comes out clean.
Remove from the oven, and let cool while you mix the icing. Combine the icing ingredients in a medium mixing bowl, then use a hand mixer to whip very thoroughly. Use a knife to smooth the icing over the top (and sides, if desired) of the cake.
For assembly, mix the scant two cups strawberries with the honey and one teaspoon of vanilla extract. Melt a few grams of bittersweet chocolate, then pile the strawberries on top of the iced cake, streak with melted chocolate and sprinkle with cacao nibs.
Best made with very large, meltingly soft Medjool dates.

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