8 servingsbaking powderbitter cocoa

Chocolate and Strawberry Cake

By Connie Achurra

8 Servings

Recipe Details

Course: Desserts

Diet: Gluten Free, Lactose Free

Yield: 8 Servings

Ingredients

1½ cups almond flour (or oat flour but would not be keto or gluten free)
4 eggs
½ cup bitter cocoa
¼ cup allulose, (or ½ cup panela honey, or brown sugar) + 50 drops stevia
¼ cup water
1 tsp baking powder
3 tbsp olive oil
4 tbsp peanut butter
¾ cup strawberries, chopped

INSTRUCTIONS

Mix the flour, eggs, cocoa, powders, water, sweetener, and oil.
Mix all the ingredients until you have a thick mixture. Place in a baking dish. I use a round Pyrex glass bake dish that I just love. It works great and I even serve at the table from my Pyrex dish.
Then, add the peanut butter on top and lightly mix in with a fork. Top with the strawberries and place in a preheated oven. Bake at 355°F (180°C) for 20 Minutes.
Can be cut as soon as it sets. No need for additional baking; it will get too dry. Take a taste, it is a delight.

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About the chef

Connie Achurra

Connie Achurra is a celebrated Chilean chef, author, and advocate for healthy living. Known for her focus on conscious eating, she shares her passion for creating nutritious and delicious recipes through her books, workshops, and social media. Achurra is also the founder of FavCafé, a specialty coffee brand, and a ceramic artist with her own line of handcrafted products. Through her platform, she encourages others to lead a balanced lifestyle by making mindful choices in the kitchen.

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