INGREDIENTS:
For the Gluten-Free Cake:
- 2 cups gluten-free all-purpose flour (non-GMO)
- 1 cup almond flour (non-GMO)
- 1 1/2 cups coconut sugar
- 1 cup unsweetened applesauce
- 1/2 cup coconut oil, melted
- 1 c coconut milk
- 1 t vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 c cocoa
- 1 T instant coffee
- A pinch of Celtic sea salt
For the Cinnamon Cocoa Ice Cream Layer:
- 2 cans (27 oz) condensed coconut milk
- 1 can (13.5 oz) evaporated coconut milk
- 1 c coconut heavy cream
- 2 t 100% vanilla extract (alcohol-free)
- 1 t Ceylon ground cinnamon (organic)
Middle Layer:
- 1 c chunky peanut butter
For Topping:
- Shaved cocoa or chocolate curls
INSTRUCTIONS:
For the Gluten-Free Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two round cake pans.
- Mix Dry Ingredients:
- In a bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, baking soda, cocoa, instant coffee, and a pinch of Celtic sea salt.
- Combine Wet Ingredients:
- In another bowl, mix coconut sugar, applesauce, melted coconut oil, coconut milk, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
- Bake the Cake:
- Divide the batter between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
For the Cinnamon Cocoa Ice Cream Layer:
- Prepare Ice Cream Base:
- In a large bowl, whisk together condensed coconut milk, evaporated coconut milk, coconut heavy cream, vanilla extract, ground cinnamon, and cocoa powder.
- Churn Ice Cream:
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Once churned, freeze until firm.
- Assemble the Cake:
- Once the cakes are cooled, place one chocolate layer on a serving plate.
- Spread a layer of coconut cinnamon ice cream over the cake.
- A layer of chunky peanut butter.
- A layer of cinnamon coconut ice cream.
- Top with the second chocolate cake layer.
- Finish with Ice Cream:
- Cover the entire cake with the remaining cinnamon cocoa ice cream. Smooth the top with a spatula.
- Freeze:
- Place the cake in the freezer for at least 4 hours or overnight to allow the ice cream to set.
- Serve:
- Before serving, top the cake with shaved cocoa or chocolate curls for an elegant finish.
Health Benefits:
- Gluten-Free Flours:
- Suitable for those with gluten sensitivities, promoting digestive health.
- Coconut Ingredients:
- Rich in healthy fats, providing sustained energy and supporting brain health.
- Applesauce:
- Acts as a natural sweetener, reducing the need for added sugars.
- Contains fiber and antioxidants.
- Vanilla and Cinnamon:
- Antioxidant-rich spices with potential anti-inflammatory properties.
- Cocoa Powder:
- Packed with antioxidants and flavonoids, contributing to heart health.
- Contains minerals like magnesium and iron.
- Shaved Cocoa or Chocolate Curls:
- Adds a decadent touch with minimal added sugar.
- Cocoa contains compounds that may have mood-boosting effects.
This gluten-free cake and ice cream layered creation offers a delectable treat while incorporating nutritious ingredients for a guilt-free indulgence. Enjoy this delightful dessert in moderation as part of a balanced diet.
