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Half-Baked Strawberry Cake

Half-Baked Strawberry Cake

Half-Baked Strawberry Cake

Prep Time

Night before + 25 minutes

Total Time

Night before + 50 minutes

Yield: 16 servings
Credit:

Recipe excerpted from Desserts to Live For by Talia Fuhrman

Nutritarian chef Talia Fuhrman just released her first cookbook, Desserts To Live For, a collection of “heavenly desserts with zero guilt, zero sacrifices and zero risks of bodily harm . . . with only good-for-you ingredients.”

The eldest daughter of Dr. Fuhrman and his wife Lisa, Talia learned from an early age about the connection between the foods we eat and the state of our health. Inspired by this message, she went on to earn a Bachelor’s degree in Nutritional Science at Cornell University.

Talia’s career has focused on connecting the core concepts of nutritional excellence in a way that is fresh and entertaining, filled with practical tips and the occasional touches of whimsy. In 2014, she released her first book, Love Your Body, a guide for young adults who wanted to embark on a healthy lifestyle. Now, with Desserts To Live For, she’s widening her audience and exploring the wonders of healthful treats. “Using this book as your tool,” she writes, “You can ‘eat your cake’ and stay healthy, too.”

Talia’s writing and recipes have been featured in publications and websites including Women’s Health Magazine, Psychology Today, Rodale Press and Vegetarian Times, MindBodyGreen.com, and Thought Catalog.

Ingredients

For the dark chocolate bottom layer:

  • 3 flax “eggs” (3 tablespoons ground flaxseeds + 1/2 cup non-dairy milk)
  • 1 cup cacao powder
  • 1 cup oat flour
  • 1/2 cup almond flour
  • 12 Medjool dates, pitted
  • 1 1/2 teaspoons baking powder

For the top strawberry layer:

  • 2 cups frozen organic strawberries, defrosted
  • 2 (15 oz) cans coconut milk, refrigerated overnight, then liquid removed
  • 1/2 cup coconut butter
  • 15 Medjool dates, pitted
  • 1/2 Pitaya Plus smoothie pack (for extra pink color)

*After refrigeration overnight, the cream will have separated from the liquid. Drain the liquid and set aside, you will use only the cream for this recipe.

Directions

  1. Night before: refrigerate coconut milk
  2. Preheat oven to 350 degrees F.
  3. Lightly grease a round 8×8 inch springform cake pan with removable bottom.
  4. Prepare the bottom chocolate layer first. The bottom layer is baked and the top layer isn’t. Combine ground flaxseeds with non-dairy milk in a small bowl or cup and stir. Let sit for a minute so a nice gel forms to make your “eggs.”
  5. Place the flax “eggs” and all other chocolate layer ingredients in a food processor and process until thoroughly mixed. It will be a bit crumbly but should mold well into a firm crust. Add a bit of water if necessary.
  6. Flatten out the crust in the prepared pan, making sure you flatten the top so it is nice and even. Using a pan with a removable bottom is key.
  7. Bake for 25 minutes while you prepare the top strawberry layer.
  8. To prepare the strawberry top layer, add defrosted strawberries to a cleaned food processor (make sure not to add any liquid that results from defrosting) along with the rest of the ingredients and process until completely combined.
  9. Once the bottom layer is done baking, take it out of the oven, allow it to cool and place it in the freezer for just ten minutes so it can cool a bit more.
  10. Pour the strawberry layer on top, flattening the top with a large spoon and then place in the freezer for at least an hour before decorating/cutting into slices.
  11. Decorate with your favorite toppings.