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1
Preheat oven to 350u00b0F and line the bottom of 2 8x8 inch pans with parchment paper, spraying the sides with cooking spray.
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2
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.
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3
Add almond flour, cocoa powder, coconut flour, baking powder and salt. Whisk until well mixed, making sure there are no clumps of cocoa powder.
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4
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.
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5
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!)
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6
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.
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7
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!
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8
Note: As always, I highly recommend weighing flour to ensure results.
