Paleo chocolate cake, coconut cream and strawberries (dairy free and gluten free)

This weekend some friends invited us to his house and knowing that mine are the desserts, we agreed that he would bring a cake. I really wanted a chocolate cake that did not go out of my Paleo diet and that in addition to good was attractive to the eye. The cakes that are decorated with red fruits seem especially beautiful and what better excuse to throw me to try?

In addition, this cake has the peculiarity that it has neither gluten nor dairy, coconut cream, it is a vegetable milk, so it does not contain lactose and we can digest those who have intolerance or allergy, biiieeen!


Chocolate Paleo sponge cake Ingredients:

    65 gr of coconut oil
    65 gr of soft olive oil
    350 gr of almond flour
    70 gr of sugarless cocoa
    1/2 teaspoon salt
    6 large eggs (better if they are organic)
    240 gr of honey
    4 teaspoons vanilla extract
    2 teaspoons apple cider vinegar
    1/2 teaspoon of baking soda
    1/2 teaspoon yeast

Note: if you do not have bicarbonate you can substitute it with the same amount of yeast and vice versa)

This recipe yields a 20 cm diameter sponge cake with 3 layers 2 cm thick.

Chocolate Paleo sponge cake preparation:

    Preheat the oven to 175 ° C, I set fire up and down (without fan).

    If it is winter you will have to melt the coconut oil, if it is summer it will already be in a liquid state.

    Mix almond flour, cocoa, yeast, baking soda and salt.

    We separate the yolks from the whites. We will assemble the egg whites with the electric mixer and reserve.

    The yolks will be mixed with the oil, honey, vanilla and vinegar. Integrate well.

    Add the yolk mixture to the almond mixture and beat until smooth and lump free.

    We will add the whites mounted to the almond mixture with enveloping movements, gently so that it is light.

    We prepare the mold with a release spray or lining the inside of the mold with baking paper, whatever works best for you.
    We pour the mix into the mold.

    When I put it in the oven, I change the fire from the oven, to just down fire, and I also put a wet towel strip around the mold hooked with two safety pins, so that the cake is small (without dome), with these two tricks It looks great!
    Bake between 40-45 min.

    We check if it is ready, by pricking in the center with a wooden stick, if it comes out clean, it is ready, let it cool before unmolding, otherwise it can be broken.
    Once cold we can cut the cake into layers.


coco milk Ingredients:

    3 cans of high-fat coconut milk
    3 tablespoons icing sugar

coco milk preparation:

    We must refrigerate the cans of coc milk between 24-48 hours, so that the fat part of the milk solidifies.

    We open the cans, you will see that the top part has solidified, with a spoon we take out the solid part and put it in the blender bowl, the liquid milk does not serve us for the cream (it will serve for other recipes), we do what same with the 3 cans

    We started to beat at medium speed and after a while we beat it for a few minutes at maximum speed.

    You will see that it soon looks like traditional whipped cream
    We add the sugar


We need:

     Layered sponge cake
     Whipped cream
     Strawberries cut to sheets
     Whole strawberries
     Whole cherries


     With the help of a spatula we spread the cream on the first layer of cake.
     We spread the rolled strawberries on the cream and cover them with a little more cream
     Cover with another layer of cake and repeat, layer of cream, strawberries, another bit of cream and layer of cake
     Now we have it assembled and we can decorate it with fruit

  * Note: if you prefer raspberries or blueberries you can vary it to your liking.

* Note 2: I recommend that you put the cake in the fridge as the cream melts with the heat, remember to take it out a while before consuming it because the cream becomes very hard in the fridge.