Chocolate Cake with Strawberry Cheesecake Filling

Makes one 2 layer 6-inch cake

 

Ingredients:

 

2 6-inch cake pans

 

Cake: 

1 1/2 cups Red Mill Gluten Free All Purpose Flour

1/4 cup cacao powder or unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and drained

1/4 cup almond butter

2 tsp pure vanilla extract

2 cups filtered water

2 Tbsp apple cider vinegar

 

 

Cheesecake Filling:

 

3/4 cup canned organic full-fat coconut milk, chilled (use a brand that is at least 3/4 of the can of coconut cream or the frosting will not set up )

1/4 cup raw cashew butter

2 Tbsp maple syrup

1/2 cup freeze-dried strawberries

1/8 tsp sea salt

1 tsp pure vanilla extract

1/2 cup coconut butter (NOT OIL), warmed to liquid

1/2 cup chopped fresh organic strawberries

 

 

Frosting:

 

1 15 oz can organic full-fat coconut milk, chilled (use a brand that is at least 3/4 of the coconut cream or the frosting will not set up)

1/2 cup raw cashew butter

1/3 cup cacao powder or unsweetened cocoa powder

1/3 cup maple syrup

1/4 tsp sea salt

1/4 tsp cider vinegar

1 tsp pure vanilla extract

1/2 cup plus 2 Tbsp melted coconut butter (NOT OIL), warmed to liquid

 

 

Directions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease two 6-inch circular cake pans with coconut oil and place parchment paper on the bottom.

In a sizable basin, thoroughly mix flour, cocoa powder, baking soda, baking powder, and sea salt.

In a blender, combine the dates, water, almond butter, and vanilla extract. Blend until smooth. Transfer the blended mixture to the flour mixture and stir until thoroughly combined. Add the cider vinegar and whisk until bubbles appear.

After filling the prepared pans with cake batter, bake them.

Cakes should be baked for 30 to 35 minutes, or until they are set and a toothpick put into the centre comes out virtually clean.

 

Take it out of the oven, allow it to cool down fully, and then remove the moulds onto two plates. Place a cover over and leave.

To make the filling, put all the ingredients in a high-speed blender except the fresh berries, and blend until very smooth. Add the cut berries and stir.

 

Pour the cheesecake mixture over one cake that has been placed in the bottom of a springform pan.  After putting the other cake on top, freeze it for a few hours to solidify the centre.  Store in the fridge until you're ready for a frost.

 

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth.  Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature.  When it's ready, refrigerate until the right time to frost.

 

After removing the spring from the pan, transfer the cake onto a platter.  Cover the entire top of the cake and the sides with icing.

Use the leftover frosting to decorate, then savour!

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