Okay… a few explanations to begin with…
This “cake” is dense! I think it has the texture of a cheese cake. I added no processed sugars, using dried fruits and juices instead of sugar. However, I do add fats and used those dried fruits, so it doesn’t quite fit the Eat to Live and End of Dieting model. However, it is better for you than your regular chocolate cheese cake. Thus, I splurged! The first time, I was winging it, going on the “look” of the batter. Well… it worked! It worked so well that my grandson licked his plate clean! The entire family ask for a repeat performance! Side note: It also will keep your insides clean as a whistle! LOL!
1/3 c dried mango, chopped
2/3 c dried apricots, chopped
2/3 c dried cherries
2/3 c dried blueberries
2/3 c dried cranberries
1/2 c dried pinapple
2/3 c orange juice
1/3 c apple juice
2 Tbs rum extract
1/2 c coconut palm
1/2 c coconut flakes
zest and juice from 1 large orange
2 tsp orange extract flavoring
1/2 c cocoa powder
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/4 c unsweetened almond or coconut milk
1/3 c coconut oil
2 tsp vanilla extract
1 Tsp apple cider vinegar
2 1/3 c flour (add slowly… you may not add all of it, or you may add a little more… depends on how the flour absorbs the liquid from the fruits)
1 c dark chocolate chips
1 c dark chocolate chips
1 Tsp coconut oil
1/2 orange extract
- Place dried fruits in a bowl. Cover the fruit with the orange juice, apple juice, and rum extract. Cover and let the fruit mixture sit for 24 hours. Stir it once and a while to get all the fruit in the juices so that the juices are absorbed evenly.
- Preheat the oven 350 degrees.
- Cut 2 strips of parchment or wax paper long enough to hang over the edges of a round cake pan. Place them in the bottom of the pan forming and “X”. Cut an 8″ circle or trace the bottom of your pan over the “X”.
- Combine coconut palm, coconut flakes, and orange zest/juice. Mix it a little. You want everything covered in the orange oil. It should be very fragrant. Add 1 c of the flour, cocoa powder, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. mix to combine well.
- In a separate bowl mix warmed “milk,” coconut oil, vinegar, and vanilla extract. Whisk until smooth and well combined.
- Pour “wet” ingredients into the “dry” ingredients. Stir to combine. Add fruit mixture. Add the remaining flour slowly until the batter looks like normal cake batter consistency. Add the dark chocolate chips and fold them into the batter.
- Pour the batter into your prepared cake pan and bake at 350 for 40 minutes.
- Let the “cake” cool before removing the cake from the pan. To remove the cake, place a plate on the top of the cake pan and flip the pan. Tap the pan a couple of times. Lift the pan. Peal the parchment paper from the cake.
- For the glaze, melt the dark chocolate chips combined with the coconut oil. Stir to keep it from burning. Pour the melted chocolate over the cake and allow it to cool. Garnish with raspberries or cranberries.