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I'm so glad you're here. Welcome to the space where I document all things health & wellness oriented in my life: recipes, eateries, thoughts, inspirations and more.

I Am Rapture: Cafe Gratitude's Strawberry Cake

I Am Rapture: Cafe Gratitude's Strawberry Cake

Have you guys been to Cafe Gratitude? If not, then you are missing out on amazing, organic, mainly-vegan creations that leave you satiated and feeling rejuvenated. Cafe Gratitude is located across the country and its menu is made up of 100% organic plant-based and local-food incorporating dishes. It's an inspiring place, really.

It bums me out that the Kansas City location is 20 minutes away from where I live. If it were closer, I would eat like a queen and would also have zero money. So, blessing in disguise?

Anyways, last week I ordered carry-out from there and couldn't help but just inquire about the dessert options of the day...I always want dessert. Of course, I left with a giant, beautiful piece of Strawberry Cake (called I Am Rapture on the menu); dairy-free, grain-free, vegan. I could barely make it the 20 minutes back without peaking over at the box and wondering if I should just have ONE taste while driving home. I had two tastes. Okay, three.

Side note: This is actually kind of a problem for me? When I have food in my hands (carry-out, a salad, a muffin, latte, even leftovers) I'm going to eat it or at least take nibbles. What good is your food in front of you if you aren't enjoying it...? My ADD doesn't let me wait until I'm home to eat. Secretly I hate carrying-out food with my friends because it's kind of embarrassing to me that they have no problem waiting until they get home to eat and I do.
The other night, I grabbed a salad for dinner and could barely stand in line to pay without eating it. Like, you're not supposed to just stand in line with your food and not appreciate it at it's full completeness. Look at it, taste it, offer the person in line behind you a piece of spinach. Is that weird? Whatever.

After enjoying my bomb dinner from CG, I was more than ready to enjoy the cake. It was pretty much everything I expected and more. It had hints of almond and coconut, yet the strawberry flavor was perfectly present. I was sad when it was gone and promised myself to try and recreate a similar cake in my own kitchen.

Flash-forward to today: I've managed to find the I Am Rapture recipe online and have tweaked it a bit to create something magical. For real, this cake turned out 200% better than I expected. Holy yum.

I Am Rapture Strawberry Cake
Recipe derived from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude

Ingredients
For the cake:
2 cups date puree (put dates in food processor and process with 1 Tablespoon hot water until thick paste forms)
3/4 cup coconut butter
1/4 cup lemon juice
3 tablespoons organic vanilla extract
1/2 teaspoon salt
2 cups fresh organic strawberry puree (put strawberries in food processor and process for 15 seconds)
1 cup almond flour
1 cup coconut flour
**Depending on the consistency of the cake, you might need to add 1/4 cup almond milk for moisture.**

For the whipped cream:
2 cups raw cashews
2 1/2 cups full-fat coconut milk
1/2 cup pure maple syrup
1/4 cup strawberry puree
2 tablespoons lemon juice
1 tablespoon organic vanilla extract
pinch of salt
2 tablespoons lecithin powder (if you cannot find lecithin powder, use 1 tablespoon cream of tartar)
1 cup coconut butter

Directions
To make the whipped cream, blend all ingredients (except lecithin and coconut butter) until smooth. Add lecithin (or cream of tartar) and coconut butter and blend until well incorporated. Pour into a large bowl and set in the fridge for 1-2 hours. The whipped cream may look grainy, that's okay. If it tastes good, in my opinion, that's all that matters.

To make the cake, in a standing mixer with the paddle attachment, beat the date puree, coconut butter, lemon juice, vanilla and salt until smooth. Add the strawberry puree. Next, add the flour and mix until well incorporated.

Grease a spring form pan with palm shortening or ghee. Form an even layer of cake mixture on the bottom of the pan. Remove the whipped cream from the fridge (only if thicker and of spreading consistency) and spread one thick layer on top of the first cake layer. Refrigerate for 30 minutes.

When the first layers are somewhat firm, spread another layer of cake on top of the first whipped cream layer. Add another whipped cream layer on top of the second cake layer and place in fridge until set. I covered mine in plastic wrap and left it in the fridge overnight. This will give the cake the desired consistency.

When the cake is ready to be enjoyed, sprinkle slivered almonds on top and add a few sliced or whole strawberries to the middle of the cake for decoration. Shaved coconut would also be a great topping, as would plain coconut whipped cream.

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