The usual strawberry shortcake goes chocolate and gluten/dairy-free. Top with fresh mint and coconut cream”whip” laced with honey or maple syrup.
Chocolate and strawberries are always a treat. Inspired by Nigella Lawson’s olive oil cake, I freshened up the recipe by using grapeseed oil and coconut palm sugar, and a few extra touches like dark chocolate.
This dessert will please a crowd especially when native strawberries are plentiful in early summer!
- 1/4 cup cocoa
- 1/4 cup hot water
- 1/4 cup dark chocolate chips
- 3 eggs
- 1/2 cup grapeseed oil
- 1 cup coconut palm sugar
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 cup almond meal/flour
- 1 teaspoon baking soda
Preheat oven to 340 degrees. Mix together water and cocoa till smooth. Microwave the chocolate chips a minute or two, until they melt, being carefully not to overheat and burn. Stir till smooth. Mix the chocolate mixtures together and set aside to cool a bit.
In a stand alone mixer or hand held, beat eggs, oil, sugar and extracts for 2 to 3 minutes until fluffy. Add almond flour, baking soda, and chocolate mixture and blend well.
Pour batter into oiled half fill muffins tins lined with parchment paper. Bake for 12 to 15 minutes or until puffy and set in the middle. Run a knife along the edge of each cake and invert the muffin tins when cooled onto a flat cookie sheet. Cakes will fall flat when cooled. Remove parchment paper and top the bottom side of the cooled cakes with whipped coconut cream sweetened with maple syrupto keep this dessert non-dairy. Add fresh sliced strawberries and finish with a mint sprig if desired. Makes about 2 dozen.
barb scala 