Preheat oven to 375.
In double boiler, add avocado oil and chocolate chips. Stir until chocolate melts and becomes smooth. Remove from heat and allow to cool slightly for about 10-15 minutes.
When the chocolate cools slightly, add maple syrup, vanilla, cocoa powder, and eggs. Mix until smooth.
In a 9 inch cake pan or dish, oil the bottom and sides evenly, then place two parchment strips in an X form at the bottom (this is for lifting the cake out of the pan if need be. Place a parchment circle on top of the X at the bottom of the pan. Pour batter into the pan and bake in the oven for about 25-28 minutes. Keep an eye on it as it bakes—it will fluff up in the oven, then flatten out when it cools. I checked on the batter and gently shook the pan to see if the center jiggled. If the center does move, then give it another 3-4 more minutes.
Remove from oven, allow to cool for about 25 minutes before attempting to remove from the pan. Because the cake is thin and fudgy, this has to be done carefully—make sure to take a knife around the edge of the pan before attempting to remove.
As the cake cools, whisk the coconut cream using an electric beater. Be sure not to over mix. The cream should have a thick texture, but not be too stiff. When the cake has cooled, spread the coconut cream on top. After the coconut whipped cream is spread out, lay strawberries on in a spiraled form, then place in fridge for about 20-30 minutes (or longer if needed). I found that some time in the fridge allows the coconut cream to solidify—making cutting easier! Garnish with mint and serve!