Strawberry-vanilla cake with chocolate

A strawberry-vanilla cake with coconut yogurt and a layer of coconut milk with (85%) chocolate. You can find the recipe below!

Ø 15 cm

Base

- 80g cashews

- 80g oatmeal 

- 30g coconut oil

- 2 tbsp maple syrup

- 1 tbsp cacao

- Pinch of salt

Strawberry layer (starting from the bottom)

- 200g strawberries (pureed)

- 300g coconut yogurt

- 1 or 2 tbsp maple syrup

- Optional: 1/2 tsp xanthan gum to make it light and airy

- 4,5 sheets gelatin

Vanilla layer

- 300 gr coconut yoghurt

- 1 tsp vanilla extract

- 1 tbsp maple syrup

- Optional: 1/2 tsp xanthan gum to make it light and airy

- 3 sheets gelatin

Chocolate layer

- 150ml coconut milk

- 50g 85% chocolate

- 1,5 sheets gelatin

Base

1. Preheat the oven to 170 °C.  Line the base of a spring form (or cake tin with removable base) with baking paper. 
2. Put the ingredients in a food processor and blend until ground. Use a spoon to spread the crust mixture evenly onto the base and press lightly (otherwise it will get too dense). Poke a few holes with a fork into the mixture. 
3. Place in the oven for about 20 minutes. Remove, let it cool down for a bit and then place in the fridge.

Strawberry layer

4. Line the inside of the spring form with clear cake collar/foil.
5. Soak the gelatin sheets for at least 5 minutes in cold water in bowl 1. Combine and whisk the other ingredients in bowl 2. 
6. Remove the sheets from the water and squeeze out the excess liquid. Let the sheets dissolve in 2 or 3 tbsp of hot (not boiling) water. Add the gelatin to the ingredients in bowl 2 while whisking.
7. Optional: If you would like to have a light and airy texture, then you can add 1/2 tsp xanthan gum. Whisk the mixture for about 5 to 10 minutes (you’ll see it starts to get bubbly in a few minutes). Pour the mixture on top of the base and place in the fridge for a few hours to set. 

• NB. For the 3 “stones” on top of the cake, I’ve used the Globe molds from Silikomart. Pour the mixture (before adding the xanthan gum) into the molds and place in the freezer for a few hours to set. Once they are frozen, you can whip them out of the molds real easy. Place the stones on top of the cake when the cake is stiff enough. Once thawed, the texture of the yogurt will become a bit more watery, but I still liked it.

Vanilla layer

8. Repeat the same steps as mentioned above with the ingredients for the vanilla layer.

Chocolate layer

9. Soak the gelatin sheets.
10. Pour the coconut milk into a pan. Turn the heat to medium to warm the coconut milk and then add the chocolate and the other ingredients (don’t let it boil).
11. Remove sheets and squeeze out the excess liquid. Add the gelatin when the chocolate is fully melted. Let the mixture cool down for a bit (stir inbetween). Pour the mixture onto the vanilla layer. Place in the fridge for a few hours to set.