Chocolate cake with freeze-dried strawberries
8
Points® value
Total Time
1 hr 45 min
Prep
40 min
Cook
20 min
Serves
16
Difficulty
Easy
Here's a stunner of a chocolate cake, great for your next birthday party. No birthday coming up soon? Don't let that stop you! No celebrations needed to serve this fruit filled cake. Using canned pumpkin and monk fruit sweetener helps cut back on the fat and sugar in the cake. The best guarantee that the cakes will come out of the pans in one piece is to line the bottoms of the pans with parchment paper rounds. To make the rounds, place the pans on the paper, trace outlines, and cut out the rounds.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
1¾ cup(s)
Unsweetened cocoa powder
¾ cup(s)
Sugar
½ cup(s)
Monk fruit sweetener with erythritol
⅓ cup(s)
Baking powder
1½ tsp(s)
Baking soda
1½ tsp(s)
Table salt
1 tsp(s)
Canned pumpkin
1 cup(s)
Plain unsweetened almond milk
8 fl oz
Egg
2 large
Canola oil
½ cup(s)
Lite whipped topping
2½ cup(s)
Unsweetened fresh fruit
2 cup(s), chopped
Freeze-dried strawberries
1 oz, crumbled
Grated unsweetened chocolate
3 tbsp(s)