Gluten-Free Cake and Ice Cream Layered Delight

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:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and line two round cake pans.
2. 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.
3. Combine Wet Ingredients:
   • In another bowl, mix coconut sugar, applesauce, melted coconut oil, coconut milk, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
5. 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:

1. 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.
2. Churn Ice Cream:
   • Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Once churned, freeze until firm.
3. 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.
4. Finish with Ice Cream:
   • Cover the entire cake with the remaining cinnamon cocoa ice cream. Smooth the top with a spatula.
5. Freeze:
   • Place the cake in the freezer for at least 4 hours or overnight to allow the ice cream to set.
6. Serve:
   • Before serving, top the cake with shaved cocoa or chocolate curls for an elegant finish.

Health Benefits:

1. Gluten-Free Flours:
   • Suitable for those with gluten sensitivities, promoting digestive health.
2. Coconut Ingredients:
   • Rich in healthy fats, providing sustained energy and supporting brain health.
3. Applesauce:
   • Acts as a natural sweetener, reducing the need for added sugars.
   • Contains fiber and antioxidants.
4. Vanilla and Cinnamon:
   • Antioxidant-rich spices with potential anti-inflammatory properties.
5. Cocoa Powder:
   • Packed with antioxidants and flavonoids, contributing to heart health.
   • Contains minerals like magnesium and iron.
6. 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.