Strawberry Gluten Free Chocolate Cake for 2

Preheat oven to 350ºF and line the bottom of 2 8×8 inch pans with parchment paper, spraying the sides with cooking spray.

In a large bowl, using an electric hand mixer, beat coconut sugar and apple sauce until moistened. Add eggs and vanilla and beat again until well mixed.

Add almond flour, cocoa powder, coconut flour, baking powder and salt. Whisk until well mixed, making sure there are no clumps of cocoa powder.

Divide the batter between the pans and spread out evenly. Bake until cakes darken, edges pull away from the sides, and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool completely on the counter.

Once completely cooled, use a 3-inch biscuit cutter to cut out 6 circles from the pans. (You will not need all the cake here—I highly recommend mixing it with more chocolate spread and making cake balls! It’s also great over ice cream!)

Place one of the circles bottom-side up on a plate. Spread 2 1/2 teaspoons of the chocolate coconut spread on top of it evenly. Place 1 of the strawberries (all the slices from one strawberry) on the cake. Then, spread 1/2 teaspoon of the chocolate spread very thinly on the bottom side of another circle. Place this circle, chocolate-side-down, on top of the strawberries, pressing very lightly to adhere it. Repeat the process.

Once you get to the top layer, spread 1/2 tablespoon of the chocolate spread on top and garnish with additional strawberries. Repeat with the other mini cake! Devour!

Note: As always, I highly recommend weighing flour to ensure results.