This moist, fluffy, and nicely sweet Paleo Strawberry Cake with Paleo White Chocolate Frosting will steal your taste buds’hearts! You no longer have to feel sinful about eating cake, because this cake is Paleo, gluten-free, dairy-free, refined sugar-free, clean-eating, and crazy delicious! No one will be able to tell it’s healthy!
Before I boast about this Paleo Strawberry Cake with Paleo White Chocolate Frosting, let me just say Happy Father’s Day to all the awesome, fun, supportive, loving, and strong dads and dads-to-be! 😊💙 I hope you can feel even more like kings today! 🤴 👑 🦁
Nevertheless, let me just say, this Paleo Strawberry Cake with Paleo White Chocolate Frosting is one of the best things I have made. 🍓🍰😍 Seriously. 🤤 And I have to give the credit of the idea to Michael. I had asked him if he was craving anything for a new sinless SNACK and he said strawberry cake. 🤣 What? 😆 I was thinking something less time consuming, like these Gluten-Free and Vegan No-Bake Apricot Almond Granola Bars, but the words left his mouth so nonchalantly that it gave me all the incentive to go for it! ✊
I did some research and discovered I could either make a strawberry cake or a strawberry short cake, but the decision wasn’t mine. If I get a request, it’s all about making that person’s vision come true, so I had to ask my bro which one he wanted. 😊🙌 He, of course, picked the strawberry cake one, which is more difficult than the strawberry shortcake, but I already had a feeling he was going to pick that one. It’s like we’re best friends or something. 😜
Needless to say, I got busy recipe creating. 💃🏻 Then, I had an idea that this Paleo Strawberry Cake with Paleo White Chocolate Frosting could be a perfect recipe for a Fourth of July cake! 🎆🎇🇺🇸✨✌️ It already has the red and white, so all you need to do is add some blueberries on top. Fourth of July has never looked sooo good. 😋
Like I mentioned in my Paleo Carrot Cake post, I have never made cakes in my life before making sinless versions. 😲 My carrot cake was actually the first cake I ever made on my own! I’ve gotten some awesome feedback from it! ☺️ One woman even said it was the best carrot cake she’s ever had. ❤️ The second cake I made was my chocolate cake (not on the blog yet, but I promise you it is THE BEST chocolate cake … I might just have to save it for a future cookbook 😏). Lastly, before your very eyes, I have this Paleo Strawberry Cake with Paleo White Chocolate Frosting.🍓🍰🍓 Obviously you can covert my Triple Citrus Paleo Cupcakes and my Paleo Pumpkin Cupcakes to cakes also, though I haven’t made the cake versions yet.
At this point, I’m starting to feel more confident about making cakes. 🤗 😎 My next mission is to make a classic vanilla one! If you have any other requests let me know in the comments. 😘
So, like my other two cakes, this Paleo Strawberry Cake with Paleo White Chocolate Frosting has such a light, fluffy, and moist texture. 😍 The fork, literally, glides through it. Homemade strawberry purée is mixed into the batter, incorporating an extra boost of strawberry flavor. 🍓 The Paleo White Chocolate Frosting is on another level as well, but it wasn’t as easy as making the cake…
Unfortunately, the only problem this cake gave me was the frosting. 😒 I had planned on making a strawberry frosting with freeze-dried strawberries, but I totally messed up and it didn’t work out. 😣Sometimes canned coconut and I do not get along; I’ll leave it at that. 😂 I attempted another strawberry frosting with fresh strawberries and the water from the strawberries made it separate from the oils. 🤦🏻♀️ Ugh, I was so upset! Lots of ingredients and time wasted, but I was determined to use the only ingredients I had left on hand, which led me to make this Paleo White Chocolate Frosting. 🤞 I’m SO glad I did, because it goes with this strawberry cake perfectly. 🤩
It’s thick, creamy, smooth, spreadable/pipable, and beautifully white. Not to mention it has just the right amount of sweetness to go along with its white chocolate flavor. 😋 I’m not too big of a fan of white chocolate and neither are the people that tried to cake, but I’m telling you, if you don’t like white chocolate, this frosting is an exception! It’s so yummy!
It’s pretty unbelievable that this cake is:
- Paleo
- Gluten-free
- Dairy-free
- Refined sugar-free
- Clean-eating
- Healthy
- Full of antioxidants, minerals, and vitamins
- Kid-friendly
- Picky eater approved
- Suitable for any occasion and time of the year
- Guilt-free
- Incredibly tasty!
I actually sneakily gave one of my friends a piece at work. 😈 I can’t bring some for all the girls all the time, because then I’d have none left for myself. 😂 Or Michael, which is just NOT okay. 🤣 However, this friend is super supportive of me and my blog and I like to reward good behavior and companionship, so I was more than happy to give her a slice! 😘
She texted me as soon as she got home from work, telling me she couldn’t wait another minute to try it. Within no time, she’d eating the whole slice (no sharing involved 😆) and said how incredible it was. 😊 She asked me if it was okay to give me a shoutout on Facebook, which I said yes, but I wasn’t expecting this:
She is so sweet! ❤️ You can imagine what the other girls at work had to say the following day. 😬😅
So if you’d like this kind of feedback, I’d highly suggest making this Paleo Strawberry Cake with Paleo White Chocolate Frosting. 😌 Though the process can be a bit time consuming, let me show you just how easy it is!
Start by making the strawberry purée by adding the sliced strawberries, maple syrup, and water in a medium, non-stick saucepan over medium-high heat.
Cook for about 15-20 minutes, whisking and breaking down the strawberries occasionally, or until the strawberries have broken down into a jam consistency.
Towards the end, while whisking constantly, gradually sprinkle in the tapioca starch.
Then, whisk in the salt and vanilla extract and set aside to cool, while you make the cake batter.
For the cake batter, start by adding all the dry ingredients in a large mixing bowl and whisk them together.
Then, add all the wet ingredients (including ¾ cup of the cooled strawberry purée) in medium bowl and whisk together.
Pour the wet ingredients into the dry ingredients and stir to incorporate.
Pour the batter into two coconut oil-greased 9-inch cake pans evenly. Tap the pans on the counter to release any air bubbles.
Bake the cakes on 350°F for 22-25 minutes or until a toothpick comes out clean when inserted in the middle of the cake. The sides will be browned and will have slightly pulled away from the edges.
Let the cakes cool in the pans for at least 30 minutes, and then carefully transfer them over to a cooling rack.
While the cakes are cooling, it’s time to make the frosting! This frosting needs a little more attention than your basic frosting, but I promise it’s worth it! Sorry for not taking step by steps for it! I didn’t know if it would work out or not. 😕
Begin by melting the raw cacao butter, coconut oil, and coconut butter in a double boiler. You can make your own double boiler by filling up a medium saucepan with about 2 inches of water, setting a heat-safe bowl over the top, and bringing the water to a boil, making sure no water meets the base of the bowl.
Once the butters/oil have melted, whisk together and remove from the burner.
Then, whisk in the maple syrup, sea salt, and vanilla extract.
Lastly, whisk in the tapioca starch one tablespoon at a time.
Pour the liquid frosting in a cup or bowl suitable for immersion blending—I used a glass 2-cup measuring cup. Immersion blend for 1-2 minutes and then place it in the fridge for 10 minutes. Repeat the process until the frosting has turned white, creamy, and solidified (about 4 times / 40 mins.). If you don’t have an immersion blender, you can use a medium-sized high-speed blender or food processor. To speed up the time, you can place the frosting in the freezer for 3-5 minutes at a time as well—just make sure the frosting does not get too cold or else it will harden into white chocolate.
To assemble the cake, add 1 cup of the frosting on the first cake layer, then add either ½ cup or ¾ cup of the strawberry purée on top of it (pictured is ¾ cup). You can reserve ¼ cup for drizzling on the top if you prefer. It also might get a little messy if you use ¾ cup, but I didn’t mind it. 😉
Then, carefully place the top cake layer over it and use the remaining 1 cup of frosting to finish it up! Decorate the top with berries if you like! Slice and enjoy! 🤗
I really hope you get a chance to make this Paleo Strawberry Cake with Paleo White Chocolate Frosting! It is seriously to die for. 🤤 If you do, don’t forget to snap a picture 📸 and share it with me online, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets (#becausesinlessisdelicious, #TripleS, #sinlesssunday). I hope everyone has a lovely Father’s Day! 😊 See you next Sinless Sunday! 😘❤️
P.S. Thanks, Dad, for being so supportive of my dreams and helping me to make them a reality! I love you and hope your day is extra special! 💙
- 2 cups blanched almond flour (224g)
- ¼ cup tapioca flour/starch (30g)
- 2 tablespoons coconut flour (mine was 16g, but check your label because brands can vary)
- 1 ½ teaspoons baking powder, aluminum and grain-free
- ½ teaspoon baking soda
- ½ teaspoon organic ground ginger (optional, but recommended)
- ¼ teaspoon sea salt, or to taste
- 3 large, organic eggs, room temperature
- ¾ cup homemade strawberry purée; reserve the rest for the cake layer/drizzle
- ⅓ cup pure maple syrup (can sub raw honey)
- ¼ cup organic unrefined, extra virgin coconut oil, melted and cooled (56g)
- 2 tablespoons unsweetened vanilla almond milk (can sub another dairy-free milk of choice)
- 2 teaspoons pure vanilla extract
- 1 teaspoon organic apple cider vinegar
- 2 cups fresh strawberries, sliced
- ½ cup filtered water
- ¼ cup pure maple syrup (can sub raw honey)
- 1 tablespoon tapioca flour/starch (can sub arrowroot starch)
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon sea salt (optional)
- ¾ cup raw cacao butter (84g)
- ½ cup + 2 tablespoons organic unrefined, extra virgin coconut oil(140g)
- ⅓ cup coconut butter (can sub another nut or seed butter of choice that’s light in hue and mild in taste, like cashew butter)
- ¼ cup + 2 tablespoons pure maple syrup (can sub raw honey)
- ¼ cup tapioca flour/starch (30g)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt (optional)
- Add the sliced strawberries, maple syrup, and water in a medium, non-stick saucepan over medium-high heat. Cook for about 15-20 minutes, whisking and breaking down the strawberries occasionally, or until the strawberries have broken down into a jam consistency.
- Towards the end, while whisking constantly, gradually sprinkle in the tapioca starch.
- Then, whisk in the salt and vanilla extract and set aside to cool, while you make the cake batter.
- Preheat the oven to 350°F and grease two non-stick 9-inch cake pans with coconut oil. I lined mine with round parchment sheets as well, but it isn’t necessary.
- Start by adding all the dry ingredients in a large mixing bowl and whisk them together.
- Then, add all the wet ingredients (including ¾ cup of the cooled strawberry purée) in a medium bowl and whisk together.
- Pour the wet ingredients into the dry ingredients and stir to incorporate.
- Next, pour the batter into the cake pans evenly. Tap the pans on the counter to release any air bubbles.
- Bake the cakes for 22-25 minutes or until a toothpick comes out clean when inserted in the middle of the cake. The sides will be browned and will have slightly pulled away from the edges.
- Let the cakes cool in the pans for at least 30 minutes, and then carefully transfer them over to a cooling rack.
- While the cake is cooling, it’s time to make the frosting!
- Begin by melting the raw cacao butter, coconut oil, and coconut butter in a double boiler. You can make your own double boiler by filling up a medium saucepan with about 2 inches of water, setting a heat-safe bowl over the top, and bringing the water to a boil, making sure no water meets the base of the bowl.
- Once the butters/oil have melted, whisk together and remove from the burner.
- Then, whisk in the maple syrup, sea salt, and vanilla extract.
- Lastly, whisk in the tapioca starch one tablespoon at a time.
- Pour the liquid frosting in a cup or bowl suitable for immersion blending—I used a glass 2-cup measuring cup. Immersion blend for 1-2 minutes and then place it in the fridge for 10 minutes. Repeat the process until the frosting has turned white, creamy, and solidified (about 4 times / 40 mins.). If you don’t have an immersion blender, you can use a medium-sized high-speed blender or food processor. To speed up the time, you can place the frosting in the freezer for 3-5 minutes at a time as well—just make sure the frosting does not get too cold or else it will harden into white chocolate.
- To assemble the cake, add 1 cup of the frosting on the first cake layer, then add either ½ cup or ¾ cup of the strawberry purée on top of it (pictured is ¾ cup). You can reserve ¼ cup for drizzling on the top if you prefer.
- Then, carefully place the top cake layer over it and use the remaining 1 cup of frosting to finish it up! Decorate the top with berries if you like! Slice and enjoy! 🙂
This frosting is very smooth and creamy at room temperature, but will harden if it gets cold.
Store this cake in an airtight container(s) or on a cake platter with a dome at room temperature for up about 4 days.
This cake does freeze well! After slicing, put the cake on a plate and freeze it. Once frozen, store the cake in airtight containers. To thaw, place the cake slice(s) in the fridge overnight or on the counter for a few hours. 🙂
⚠️ Warning: This strawberry cake 🍓🎂🍰 will cause a Sinless obsession, for it is too good for the mind to comprehend it being healthy. ⚠️
Oooh 😏 nice description! Thank you so much!! ☺️💙