{"id":4165,"date":"2024-05-23T06:07:46","date_gmt":"2024-05-23T06:07:46","guid":{"rendered":"https:\/\/homekitchennotes.com\/flavorfinesse\/2024\/05\/23\/healthy-7-layer-chocolate-covered-strawberry-cake\/"},"modified":"2024-05-23T06:07:46","modified_gmt":"2024-05-23T06:07:46","slug":"healthy-7-layer-chocolate-covered-strawberry-cake","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/healthy-7-layer-chocolate-covered-strawberry-cake\/","title":{"rendered":"Healthy 7-Layer Chocolate-Covered Strawberry Cake"},"content":{"rendered":"<p><span>This 7-Layer Chocolate-Covered Strawberry Cake is the ULTIMATE crowd-pleaser to impress! It&#8217;s moist, fluffy,\u00a0full of sweet strawberry flavor, and stacked with a rich (yet guilt-free!) Chocolate Frosting. You&#8217;d never know it&#8217;s sugar free and gluten free too!<\/span><\/p>\n<h3>Ingredients<\/h3>\n<h4>Strawberry Cake:<\/h4>\n<ul>\n<li><span>246g<\/span> <span>(1 cup)<\/span> <span>Strawberry Pur\u00e9e<\/span> <span>(see Instructions)<\/span><\/li>\n<li><span>170g<\/span> <span>(1\u00bc cups)<\/span> <span>Sweet White Sorghum Flour<\/span><\/li>\n<li><span>60g<\/span> <span>(\u00bd cup)<\/span> <span>Oat Flour<\/span><\/li>\n<li><span>40g<\/span> <span>(\u00bc cup, packed)<\/span> <span>Arrowroot Starch<\/span><\/li>\n<li><span>1<\/span> <span>tbs<\/span> <span>Double-Acting Baking Powder<\/span><\/li>\n<li><span>\u00bc<\/span> <span>tsp<\/span> <span>Salt<\/span><\/li>\n<li><span>144g<\/span> <span>(\u00be cup)<\/span> <span>Granulated Erythritol<\/span><\/li>\n<li><span>4<\/span> <span>Large<\/span> <span>Egg Whites<\/span><\/li>\n<li><span>1<\/span> <span>Large<\/span> <span>Egg<\/span><\/li>\n<li><span>75g<\/span> <span>(\u2153 cup)<\/span> <span>Avocado Oil<\/span><\/li>\n<li><span>\u00be<\/span> <span>cup<\/span> <span>Unsweetened Vanilla Almond Milk<\/span><\/li>\n<li><span>4<\/span> <span>tsp<\/span> <span>Natural Red Food Coloring<\/span><\/li>\n<li><span>2<\/span> <span>tsp<\/span> <span>Liquid Stevia Extract<\/span><\/li>\n<li><span>2<\/span> <span>tsp<\/span> <span>Natural Strawberry Flavor<\/span><\/li>\n<li><span>1<\/span> <span>tsp<\/span> <span>Vanilla Extract<\/span><\/li>\n<li><span>1<\/span> <span>tbs<\/span> <span>White Vinegar<\/span><\/li>\n<\/ul>\n<h4>Chocolate Frosting:<\/h4>\n<ul>\n<li><span>one<\/span> <span>14oz package<\/span> <span>Extra Firm Tofu<\/span> <span>(room temperature)<\/span><\/li>\n<li><span>\u00be<\/span> <span>cup<\/span> <span>Unsweetened Vanilla Almond Milk<\/span><\/li>\n<li><span>1<\/span> <span>tbs<\/span> <span>Natural Butter Flavor<\/span><\/li>\n<li><span>2<\/span> <span>tsp<\/span> <span>Vanilla Extract<\/span><\/li>\n<li><span>1<\/span> <span>tsp<\/span> <span>Liquid Stevia Extract<\/span><\/li>\n<li><span>105g<\/span> <span>(\u00be cup)<\/span> <span>Powdered Erythritol<\/span><\/li>\n<li><span>12oz<\/span> <span>(2 cups)<\/span> <span>No-Sugar-Added Dark Chocolate Baking Chips<\/span> <span>(melted)<\/span><\/li>\n<\/ul>\n<h4>Chocolate Topping:<\/h4>\n<ul>\n<li><span>4<\/span> <span>oz<\/span> <span>No-Sugar-Added Dark Chocolate<\/span> <span>(melted)<\/span><\/li>\n<li><span>28g<\/span> <span>(2 tbs)<\/span> <span>Coconut Oil<\/span> <span>(melted)<\/span><\/li>\n<li><span>6<\/span> <span>Strawberries<\/span><\/li>\n<\/ul>\n<div>\n<h3>Instructions<\/h3>\n<div>\n<h4>For the Strawberry Cake:<\/h4>\n<ul>\n<li>\n<div><span>Rinse 1 pound of strawberries and slice the greens off. Add the strawberries to a food processor and pur\u00e9e until smooth. Measure 1 cup (use any excess pur\u00e9e in smoothies, yogurt, oatmeal, etc.).<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span>Preheat the oven to 350 degrees Fahrenheit and spray 2 8\u201d cake pans with cooking spray.<\/span><\/div>\n<\/li>\n<li>\n<div><span>In a medium-sized bowl, whisk together the sorghum flour, oat flour, arrowroot starch, baking powder, and salt.<\/span><\/div>\n<\/li>\n<li>\n<div><span>In an electric stand mixer bowl fitted with a whisk attachment, add the erythritol, egg whites, and egg.\u00a0 Mix on medium speed until the mixture is even. Then, add the strawberry pur\u00e9e, oil, almond milk, natural food coloring, stevia extract, strawberry flavor, and vanilla extract.\u00a0 Mix until the mixture is even.<\/span><\/div>\n<\/li>\n<li>\n<div><span>Turn off the mixer and dump in the dry ingredients.\u00a0 Mix on medium speed until the mixture is even.\u00a0 Scrape down the sides of the bowl if necessary. Last, add the vinegar and mix until completely smooth.<\/span><\/div>\n<\/li>\n<li>\n<div><span>Pour the batter into the prepared cake pans.\u00a0 Bake for ~30 minutes, or until the surface springs back when tapped.<\/span><\/div>\n<\/li>\n<li>\n<div><span>Let cool slightly.\u00a0 Carefully run a knife or offset spatula around the cakes, then flip them onto wire cooling racks to cool completely.\u00a0 Use a very sharp, long knife (I used a 10\u201d knife) to slice each cake into 3 or 4 layers.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<div>\n<h4>For the Chocolate Frosting:<\/h4>\n<ul>\n<li>\n<div><span>Drain the package of tofu.\u00a0 Place the tofu block in between some paper towels and gently press on it to remove the excess water.\u00a0 The block of tofu should weigh 365g after pressing.<\/span><\/div>\n<\/li>\n<li>\n<div><span>In a food processor, add the tofu, almond milk, butter flavor, vanilla extract, stevia extract, and powdered erythritol.\u00a0 Pur\u00e9e until smooth.<\/span><\/div>\n<\/li>\n<li>\n<div><span>While blending, pour the melted chocolate into the food processor.\u00a0 Refrigerate for ~2 hours to firm up.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<div>\n<h4>For the Assembly:<\/h4>\n<ul>\n<li>\n<div><span>Inside of an 8\u201d springform pan, add in one cake layer.\u00a0 Frost, then add another cake layer.\u00a0 Repeat until all the cake layers have been used. Cover with plastic wrap and place in the freezer for 1 hour.<\/span><\/div>\n<\/li>\n<li>\n<div><span>For the Chocolate Topping- In a bowl, stir together the melted chocolate and melted coconut oil.<\/span><\/div>\n<\/li>\n<li>\n<div><span>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.<\/span><\/div>\n<\/li>\n<li>\n<div><span>Take the springform out of the freezer. Flip onto a cake stand and remove the springform.<\/span><\/div>\n<\/li>\n<li>\n<div><span>Pour the melted chocolate over the cake, then place the chocolate-covered strawberries on top. Place the cake stand in the fridge to harden.<\/span><\/div>\n<\/li>\n<li>\n<div><span>As soon as the chocolate hardens (you don&#8217;t want it rock hard, otherwise it&#8217;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.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This 7-Layer Chocolate-Covered Strawberry Cake is the ULTIMATE crowd-pleaser to impress! It&#8217;s moist, fluffy,\u00a0full of sweet strawberry flavor, and stacked with a rich (yet guilt-free!) Chocolate Frosting. You&#8217;d never know it&#8217;s sugar free and gluten free too! Ingredients Strawberry Cake: 246g (1 cup) Strawberry Pur\u00e9e (see Instructions) 170g (1\u00bc cups) Sweet White Sorghum Flour 60g [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":4166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-4165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divine-dessert"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/4165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=4165"}],"version-history":[{"count":0,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/4165\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/4166"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=4165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=4165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=4165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}