BLACK FOREST CAKE
BLACK FOREST CAKE
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This is a rich and wholesome dessert recipe made with coconut flour, cacao, raw date sugar, and flax eggs. Enhanced with the natural sweetness of LIVA date syrup, creamy non-dairy ingredients, and a touch of cherry jam, it’s perfect for a guilt-free indulgence.
Ingredients
- 2 cups coconut flour
- 1/2 cup cacao powder
- 1/3 cup raw date sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 flax eggs
- A pinch of sea salt
- 1/2 cup dairy-free yogurt
- 1 tbsp raw date syrup
- 1 cup non-dairy or lactose-free cream cheese
- 1 capsule strong coffee, diluted in 1/4 cup oat milk
- 1 tbsp fresh lemon juice
- 1/3 cup cherry jam (store-bought or homemade)
- 2 tsps vanilla extract
- 1/2 cup extra virgin olive oil (EVOO)
Directions
1. Mix all the dry ingredients in one bowl and the wet ingredients (just 1 tsp vanilla extract) in another.
2. Combine the two and pour the batter into a prepared cake pan. Tap the pan on your counter to ensure the batter is evenly spread, then bake for 35 minutes at 400°F.
3. Stir together the cherry jam, cherry liqueur, and fresh lemon juice in a small bowl and set aside.
4. Gently fold the raw date syrup and the rest of the vanilla extract into the cream cheese and set aside.
5. Remove the cake from the oven and brush on a good layer of most of the cherry jam mixture and allow it to cool for at least an hour.
6. Top with a generous amount of the cream cheese mixture and garnish with cacao nibs and the rest of the cherry jam mixture in the center. Refrigerate for at least an hour.Enjoy.