Chocolate Cream Cheese Cake

Ryan likes this cake. I didn’t care for it because I could taste the buckwheat. I think I would’ve loved it with flour instead of buckwheat. I did add maple syrup because chocolate batter wasn’t sweet enough. I didn’t add chocolate frosting but would be good with it.

subheading: 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) or ½ cup date sugar

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

subheading: 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

Note: Ingredients may have been altered from the original.

Directions at newthejaroudifamily.com

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