The perfect chocolate chip cake for anyone who’s gluten-free!
Preheat the oven to 180C, grease a cake tin with coconut oil or line with baking paper.
In a mixing bowl, combine the flour, tapioca, baking powder and salt. Form a well at the bottom of the bowl, pour in the syrup, applesauce, vanilla, warm water and melted coconut butter. Beat to form a slow batter, stir in the cacao powder and chocolate chips and pour the mixture into the cake tin. Bake for half an hour or until cooked through. Leave to cool completely.
Melt the chocolate, stir in the milk, vanilla and salt and spoon on to the top of the cake. Top with sliced fresh strawberries.