Six Layer Chocolate Cake with Cream and Syrup
Ingredients
- 2 1/2 cups gluten free flour
- 5 tbsp coconut flakes
- 1 3/4 cups your choice of sweetener, ours is xylitol
- 1 tbsp vanilla
- 3/4 cup Addictive Wellness cacao powder
- 1/2 cup of AW chocolate
- 1 tsp baking powder
- 1 tsp baking soda
- A pinch of salt
- 1 cup coconut oil
- 2 cups almond milk
- 2 tbsp distilled white vinegar
Cream mixture
- 250g grass fed butter
- 280g almond cream cheese
- 3/4 cup powdered xylitol
- 1 tbsp vanilla sugar
- 2/3 cup cacao powder
Topping
- 100g of Addictive Wellness Chocolate
Preparation
Make three cakes to create six layers.
Cover a 9-inch cake pan with baking sheet.
In a bowl, pour all the dry ingredients.
In another bowl, prepare the wet ingredients.
Pour the wet ingredients over the dry and process with a hand mixer.
Divide the mixture into two parts and pour the cake batter into the prepared pans.
Bake in the center of the oven for 50 minutes at 160 degrees. Insert a toothpick in the center; if it comes out clean, the cakes are ready.
Turn the cake upside down and let it cool down.
For the cream, put all the ingredients into a bowl and mix with a hand mixer until creamy.
Once the cakes are cold, layer them with the cream.
Melt the chocolate and drizzle it on top.