Chocolate Cream Cheese Cake
Chocolate Cream Cheese Cake
By: The Jaroudi Family
Serves 12
Ingredients:
Cake Batter
1 flax egg (1 tbsp flax meal mixed with 3 tbsp water)
3⁄4 cup oat flour [120 g]
3⁄4 cup whole wheat flour (or buckwheat flour for gluten-free) [120 g]
1⁄4 cup cacao or cocoa powder (27 g)
1 tsp baking soda
1 tsp baking powder
1⁄2 cup date paste (158 g)
1⁄2 cup applesauce (110 g)
1 cup hot beverage (Korma date coffee, coffee, or tea) [236 mL]
1⁄2 cup plant milk mixed with 1⁄2 tsp apple cider vinegar (“buttermilk”) (134 mL)
1⁄2 tsp vanilla powder
1⁄2 tsp white miso paste
Cream Cheese Filling
1 cup raw cashews [140 g]
1 cup white beans, drained and rinsed [170 g]
6 pitted dates [120 g]
2 tsp vanilla powder
¾ cup plant milk [177 mL]
Dark chocolate chips
Directions:
1. Preheat oven to 350 degrees.
2. Mix the dry cake batter ingredients in a large bowl.
3. Add the flax egg, hot beverage, applesauce, date paste, plant buttermilk mixture, vanilla, and miso.
4. Mix the cream cheese filling except the chocolate chips until smooth in a high-speed blender. Move the filling to a bowl and fold in dark chocolate chips.
5. Add half of the cake batter to a 9-inch Bundt pan.
6. Layer on top with the cream cheese filling.
7. Add the remaining cake batter over top of the cream cheese filling.
8. Bake for 50-60 minutes.
9. Let the Bundt pan cool completely before removing it.
10. This cake should be served cold straight from the refrigerator.
11. Top with any WFPB icing of choice and fresh fruit.
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