by Leslie Durso
2 cups all purpose gluten free flour (we use Bob’s Red Mill)
1 cup dark cocoa powder
1 1/2 Tbsp. baking powder
1/2 tsp sea salt
1 cup maple syrup
1/2 cup melted coconut oil
1/2 cup brown rice syrup
1/2 cup strong brewed coffee
1/2 cup almond milk
1 Tbsp vanilla extract
1. Preheat your oven to 350 degrees.
2. Sift the flour, cocoa powder, baking powder, and sea salt into a large bowl.
3. In another bowl, whisk the maple syrup, coconut oil, brown rice syrup, coffee, almond milk and vanilla together. Fold the wet ingredients into the dry.
4. Pour the batter into 2 greased 8″ round baking dishes.
5. Leave the ice cream on your counter for about 10 minutes, or until a little softened.
6. Line a 8″ round pan with parchment or wax paper and scoop the ice cream into the pan, pressing it in as you go. Freeze the pan until the ice cream is really hard again.
3 cans coconut cream
2 tsp vanilla extract
1. Refrigerate the cans upside down overnight. Chill a mixing bowl for 20 minutes in the fridge.
2. When you are ready to make the frosting, open the cans right side up and strain the liquid from the solids. Discard the liquid and place the solids in the chilled bowl with the vanilla extract. Whip using a hand mixer until light and fluffy.
3. On a serving plate, place one of the cakes, then the ice cream layer, and then the other cake. Cover with the coconut whipped cream and serve immediately!