This 3 layer cake is cholesterol free and loaded with protein, fiber, and omega 3s. This is my rendition of a family favorite and you will never believe what is in it!
The pictures are the 6 layer version of this cake and with a vanilla and cocoa nib whipped topping. The recipe calls for cocoa whipped topping, it is DELICIOUS! I added a cashew cream layer in the cake, which this recipe does not call for. That is my favorite thing about layer cakes YOU CAN GET AS CREATIVE AS YOU WANT! Have fun, experiment, and explore!
|SHOPPING LIST 4 cups whole wheat pastry flour 1 ½ tablespoons baking soda 1 ½ teaspoon salt 10 tablespoons unsweetened cocoa 1 ½ cup raw sugar 1 cup safflower oil||1 orange 9 ounces tofu, organic 4 tablespoons vanilla extract 9 tablespoons agave nectar 2 (14oz) cans coconut milk ¼ cup unsweetened cocoa nibs||1 ½ tablespoons apple cider vinegar 1 large avocado ¼ cup +3 tablespoons unsweetened vanilla almond milk OR drained coconut milk (from the coconut milk cans already on list, SEE NOTE)|
Preheat oven 350 degrees.
4 cups whole wheat pastry flour
1 ½ tablespoons baking soda
1 ½ teaspoon salt
10 tablespoons unsweetened cocoa
1 ½ cups raw sugar
1 cup safflower oil
2 ½ tablespoons apple cider vinegar
2 tablespoons vanilla
2 cups cold water
1 large avocado, pit removed
2 tablespoons cocoa powder
1 tablespoons vanilla
3 ½ tablespoons agave nectar
¼ cup unsweetened
vanilla almond milk
zest of ¼ an orange
juice of ¼ an orange
9 ounces tofu, organic non-gmo
2 tablespoons unsweetened vanilla almond milk
2 tablespoons agave nectar
½ tablespoon vanilla extract
zest of ½ an orange
juice of ½ an orange
¼ cup cocoa nibs, ground
2 (14 oz) cans coconut milk, chilled overnight in refrigerator
3 tablespoons cocoa powder
¼ cup agave nectar
½ tablespoon vanilla extract
zest of ¼ orange
Cake- In a large mixing bowl, sift together flour, baking soda, salt and cocoa powder. Add the sugar, oil, vinegar, vanilla, and cold water. Mix until combined and pour into three greased 9 inch round baking pans. Bake for 16-18 minutes or until an inserted toothpick comes out clean. Remove from oven and set on cooling rack for 10 minutes, then turn cake out onto the cooling rack until completely cool.
Chocolate Pudding- Combine all ingredients in a food processor or blender for 3-4 minutes until mixture is smooth and creamy. Taste to see if you want to add more agave. Cannoli “Ricotta”- In a food processor or blender, combine all ingredients. Blend for 3-4 minutes until mixture is smooth and creamy with little bites of cocoa nibs. Taste to see if you want to add more agave.
Whipped Topping- Remove coconut milk cans from refrigerator. Turn them upside down and remove bottom. Pour out the liquid on top until you are left with only the chilled solidified part in the can. Scoop into a chilled bowl and begin whisking until a nice whipped topping is achieved. This will take a few minutes. Add the cocoa powder, agave, vanilla, and orange zest and continue whisking until well combined. Once finished, leave in refrigerator until ready to use.
Assembly- Start with a layer of cake and spread an even layer of chocolate pudding on it. Top with another layer of cake and spread an even layer of cannoli “Ricotta” on top. Top with the final layer of cake. Spread your whipped topping over the top and sides of the cake. Chill for 1 hour before serving. ALWAYS STORE IN FRIDGE.
You can use the drained, unused portion, of the canned coconut milk in place of the unsweetened almond milk. Adds more calories and fat but works great in the recipe.
If you do not have enough cake pans, cook the layers separately (2-3 times depending on how many pans you have) making sure to wipe out and grease the pan for each new layer
This recipe can be turned into a 6 layer cake by pouring cake batter in 2 cake pans and baking for 18-20 minutes. Doubling the pudding and ricotta recipes. After the cakes cool, place in freezer for 2 ½ -3 hours. Using a serrated knife, slice each cake horizontally into three even layers.