Aunt Rocky’s Chocolate Strawberry Refrigerator Cake (Gluten-Free, Low Carb)

For the chocolate cake layer:
Preheat oven to 350ºF. Grease an 8-inch spring form or removable bottom pan. If you have parchment liners, I recommend using one. Spray the sides of the pan with cooking spray. Set aside.

In a large mixing bowl, whisk dry ingredients until there are no lumps: coconut flour, sweeteners, cacao powder, oat fiber, baking powder, and salt. Set aside.

In a medium mixing bowl, melt butter, coconut oil, and Baker’s chocolate pieces in the microwave for 40–60 seconds. Whisk to make sure the chocolate pieces are completely melted. Add the vanilla and eggs, whisk until smooth. Add wet ingredients to dry ingredients and quickly whisk to mix well. Coconut flour is very thirsty, and the batter will be thick, not as runny as cake batter. Transfer to baking dish, and smooth top.

Bake 20 minutes or until center is firm to touch and a toothpick inserted in the center of the cake comes out clean. Cool on wire rack in baking pan. Once cooled, put in refrigerator for at least 30 minutes before adding next layer.

For the glazed strawberry layer:
Place 1/2 cup of water in a glass mixing bowl large enough to accommodate the strawberries later. Sprinkle the gelatin over the top, and allow to bloom for 5 minutes. Place in microwave for 45–50 seconds, then stir until gelatin is totally dissolved. Add remaining water, extracts, sweeteners, and food color if using. Stir. Gently stir in the strawberries until all are coated with the mixture. Put the mixture in the refrigerator until partially set, at least 45-60 minutes.

Place the chilled cake on a plate or cookie sheet with sides large enough to support the cake pan (especially if using a removable bottom pan). Stir the strawberry mixture, then spread over the chilled cake. Lifting the pan by the plate or baking sheet, return cake to refrigerator for at least two hours, or until it’s time to serve the cake. Some of the gelatin layer might seep down the sides of the pan around the cake layer. That’s okay.

When ready to serve, run a rubber spatula around the inside of the cake pan to make sure the sides of the cake are not sticking. Remove the spring form, or the removable side of the pan. Carefully transfer cake to a serving platter. Add the kefir cheese layer.

For the kefir cheese layer:
In a small mixing bowl, whisk all of the ingredients (except cacao powder for garnish) together until smooth. Pour over the cake, and smooth out to edges. Garnish with cacao powder. Cut and serve.

If desired, add some finely chopped nuts to the top of the cake before serving for additional texture and flavor. Store leftovers in the refrigerator.

Tip: Aunt Rocky’s Zero Carb Refrigerator Jelly (Strawberry) or Sugar Free Strawberry Glaze can be used in place of the jello. See recipe on Tasty Kitchen for Zero Carb Refrigerator Jelly.

Notes:
• If you can’t find kefir cheese, use crème fraîche or a very thick Greek yogurt; adjust sweetener as needed. Sour cream may be too thin. Substitutions will change the nutrition label for this cake.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 183, Total Fat 15 g, Saturated Fat 10 g, Monounsaturated Fat 2 g, Sodium 130 mg, Potassium 67 mg, Total Carbohydrate 8 g, Dietary Fiber 4 g, Net Carbs 4 g, Sugars 2 g, Protein 6 g. Macros: 77% fat, 14% protein, 9% carbs. © July 13, 2018 Roxana Lopez for Aunt Rocky’s.