Ingredients:

  • 250g All-purpose flour
  • 350g Coconut sugar
  • 75g Dutch-process cocoa powder
  • 1.5 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Sea salt
  • 2 Large eggs
  • 240ml Full-fat Greek yogurt
  • 120ml Avocado oil
  • 2 tsp Vanilla bean paste
  • 240ml Hot brewed coffee
  • 450g Fresh strawberries, hulled and finely diced
  • 2 tbsp Maple syrup
  • 1 tbsp Lemon juice
  • 1 tsp Cornstarch
  • 225g Neufchâtel cheese, chilled
  • 120ml Heavy whipping cream, cold
  • 60g Powdered sugar

Instructions:

  1. Preheat oven to 350°F (180°C). Grease and line two 8 inch round cake pans with parchment paper.
  2. In a small bowl, combine the 450g of diced strawberries with 2 tbsp maple syrup, 1 tbsp lemon juice, and 1 tsp cornstarch. Simmer this over medium heat for 10 minutes until the liquid is thick and syrupy. Set aside to cool completely.
  3. Sift the 250g flour, 75g cocoa powder, 1.5 tsp baking soda, 1 tsp baking powder, and 1 tsp sea salt into a large bowl. Whisk in the 350g coconut sugar.
  4. In a separate container, beat the 2 eggs with 240ml yogurt, 120ml avocado oil, and 2 tsp vanilla bean paste. Gradually stir the wet ingredients into the dry.
  5. Slowly pour the 240ml of hot brewed coffee into the batter. The mixture will be thin — this is normal. Divide the batter between the pans.
  6. Bake for 35 minutes until a skewer comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
  7. Beat the 225g chilled Neufchâtel cheese with 60g powdered sugar until smooth. In a separate bowl, whip 120ml heavy cream to stiff peaks, then fold it into the cheese mixture.
  8. Place one cake layer down, spread half the frosting, top with the strawberry reduction, and place the second cake on top. Finish with the remaining frosting and fresh berries.