Chocolate Layer Cake with Strawberry Cream Cheese Frosting

Treat your sweetheart this Valentine's Day to this decadent and dairy-free Chocolate Layer Cake with Strawberry Cream Cheese Frosting! Made with Treeline's Strawberry Cream Cheese, this beautiful and drool-worthy dessert will make your stay-at-home celebration all the sweeter. 

This recipe was developed for Treeline by Julia Trigo of Delight Fuel. We hope you enjoy it! 

Prep Time: 30 minutes

Cook Time: 30-90 minutes

Cake Ingredients:

  • 3 cups almond flour
  • 1 cup arrowroot flour (or sub with tapioca flour)
  • 1 ½ cup raw cacao powder
  • ¼ cup coconut flour
  • 2 cups coconut sugar
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 4 flax eggs (mix 4 tbsp of flax meal with ¾ cup of plant-based milk or water)
  • 2 cups plant-based milk 
  • ½ cup coconut cream
  • ½ cup coconut oil (melted)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract 

Strawberry Frosting Ingredients:

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  • Preheat the oven to 350 degrees Fahrenheit. 
  • Grease three 7.5 inch springform pans with coconut oil.*
  • In a large mixing bowl add all of the dry ingredients and combine. 
  • In a separate mixing bowl add all wet ingredients and whisk until well combined. 
  • Pour wet ingredients into dry ingredients and mix until fully combined around 1-2 minutes. 
  • Evenly divide batter between the three springform baking pans and bake in the oven for about 30 minutes. 
  • Meanwhile prepare the frosting. Add 24oz of strawberry cream cheese into a mixing bowl. Add plant-based milk and mix with a hand mixer for 10 seconds. 
  • Once all three cakes have completely cooled, assemble the cake by adding around ⅓ cup of cream cheese between each layer, using an offset spatula to spread the frosting evenly as well as the outside of the cake.


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