Chocolate Cream Cheese Cake (dairy-free, refined sugar-free, oil-free)

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Chocolate Cream Cheese Cake (dairy-free, refined sugar-free, oil-free)
By: The Jaroudi Family

Ingredients:

Cake Batter
1 flax egg (1 tbsp flax meal mixed with 3 tbsp water)
3⁄4 cup oat flour
3⁄4 cup whole wheat flour (or buckwheat flour for gluten-free)
1 tsp baking soda
1 tsp baking powder
1⁄2 cup applesauce
1 cup hot coffee (or any coffee replacement like dandy blend/tea)
1⁄2 cup nondairy milk mixed with 1⁄2 tsp apple cider vinegar (“buttermilk”)
1⁄2 tsp vanilla extract
1⁄2 tsp white miso paste
1⁄4 cup cocoa powder
1⁄2 cup date paste (or date sugar)

Cream Cheese Filling
1 cup raw cashews
1 cup white beans (drained and rinsed)
6 pitted dates
2 tsp vanilla extract
¾ cup nondairy milk (unflavored/unsweetened)
Dark chocolate chips (optional)

Directions:
Preheat oven to 350 degrees.

In a high-speed blender mix together the cream cheese filling except chocolate chips until smooth. Move the filling to a bowl and fold in dark chocolate chips.
Set aside.

In a large bowl mix together all of the dry cake batter ingredients.

Add in the flax egg, hot coffee, applesauce, non-dairy buttermilk mixture, vanilla, and miso.

Add half of the batter to a parchment-lined (or silicone) loaf pan.

Layer on top the cream cheese filling.

Add the remaining batter over top of the cream cheese filling.

Bake for 50-60 minutes.

Let the loaf pan cool completely before removing it.

Enjoy!!
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Dark Chocolate Chips We Used:
https://www.santabarbarachocolate.com/100-pure-cacao-organic-dark-unsweetened-chocolate/
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