Chocolate Cake with Coconut Cream and Strawberry Jam


Prep Time

15 minutes

Prep Notes

This cake tastes decadent, but it's full of ingredients you can feel good about eating. It's listed and baked as two individual cakes.

Cooking Time

40 minutes

Yields

2-4 servings

Ingredients

For the cakes:

1/3 cup spelt flour
1T cacao powder
1/2t baking powder
1/4t baking soda
1T flaxseed meal
dash salt
1t coconut oil
2t chocolate chips
1/2 banana
1 egg
1t honey or maple syrup
1/4 cup almond  milk

1/4 cup spelt flour
1T cacao powder
1/2t baking powder
1/4t baking soda
1T flaxseed meal
dash salt
1t coconut oil
2t chocolate chips
1/2 banana
1 egg
1t honey or maple syrup
3T almond  milk

For the Coconut Cream:

1 can full-fat coconut milk
1t vanilla extract

For the Strawberry Jam:

1 package frozen organic strawberries
1T chia seeds

Directions

The night before, put your can of coconut milk in the fridge. As it chills, the fat separates from the liquid. (It's pretty cool.)

Preheat the oven to 350 degrees. Line a six-inch cake pan with parchment paper and spray with cooking spray.

Let's start with cake number one! In a mixing bowl, sift together the flour, cacao powder, baking powder and baking soda. Add the flaxseed meal and salt. Stir to combine.

In a microwave-safe bowl, add the coconut oil and chocolate chips. Microwave for 30 seconds. Stir. Microwave 15 more seconds and stir to combine. Make sure it's all melty.

In another small mixing bowl, mash the banana and add the egg. Stir to combine. Add the honey, milk and chocolate mixture. Stir to combine. Add the liquids to the dry ingredients and stir until just combined. Do not over stir!

Pour the batter into the prepared pan. Bake for 15 to 18 minutes, or until a toothpick comes out clean.

While the first cake is baking, follow the same steps to create the second cake. Once the first cake is done, remove from pan and allow to cool. Bake the second cake for 15 to 18 minutes.

Remove the coconut milk from the fridge. Turn the can of coconut milk upside down. Open it up, and pour out the liquid. Save that stuff for smoothies or more baking. Spoon out the cream into a bowl. Add the vanilla extract and beat with an electric mixer until fluffy. Keep chilled until ready to use.

In a small sauce pot, add the strawberries. Cover and cook on low for 10 minutes. The strawberries will begin to cook down and get mushy. Stir occasionally. When the strawberries have cooked down, mash slightly with a fork. Add the chia seeds and cook for five more minutes. The chia seeds will slowly thicken the mixture. Set aside and allow to cool.

Time to assemble the cake!!

On a fancy plate, lay down one layer. Spoon on some of the jam. Top with the second layer of cake. Add a hefty dollop of the coconut cream on top and smear around. (You probably won't use all the coconut cream.) Add a small plot of strawberry jam. (You'll probably have leftovers of that, too.)

And eat!