This is a bit of a recipe smash and was very much an experiment. So feel free to play with it and adjust to suit you or that special someone. You could easily add different flavours to the cheesecake layer (e.g. hazelnut or orange) or replace the berries for another fruit.
I made this cake in a couple of sessions – I did the brownie layers one evening, the mousse and chia jam another evening and then the cheesecake layer compiling it all together the day before the birthday. I found that more manageable. But you may just want to bang it all out in one go.
I made x3 of this recipe and cooked each layer separately. Be careful not to overcook as it is best when moist and dense and cooks quickly.
- 125g butter
- 2 tsp vanilla essence
- 3 Tbsp natural yoghurt
- ¼ c of strong filter coffee
- 3 eggs
- 3/4 cup rice syrup or glucose
- 4-6 Tbsp of any gluten free flour (I use x2 almond meal, x2 Tapioca Flour, x1-2 coconut flour)
- 1 tsp baking soda (leave out if you like your brownie dense & sludgey)
- ¾ cup cocoa
- ½ tsp salt
- 1 tsp cinnamon & mixed spice
- ½ cup of chopped 90% cacao chocolate (I use Lindt)
- Melt butter, sugar in saucepan – add essence & salt *Cool slightly
- Whisk in yoghurt, eggs, coffee
- Add cocoa, flour, baking soda & spices
- Add chocolate
*Mixture should drop of the spoon easily – if mixture too dry add some more liquid, milk, yoghurt or coffee, if mixture too runny add a little more cocoa or gf flour
- Pour into a square oven dish (or round 30cm cake tin) lined with baking paper & bake at 180 till mixture is JUST set – don’t overcook!
- Remove from oven & pop in freezer to cool for 5-10 mins (*make sure to sit hot dish on place mat or board in freeze – you don’t have to do this, but it seems to make it extra moist)
- Keep in fridge to stay deliciously moist!!
2) Chocolate Mousse Layer
This was taken from I Quit Sugar: https://iquitsugar.com/recipe/the-best-vegan-chocolate-mousse/
It is best left overnight so that the chia seeds really thicken the coconut cream.
- 400 ml can coconut cream (I prefer KARA)
- 1/2 cup raw cacao powder (or cocoa powder)
- 1/4 cup rice malt syrup.
- 1/4 cup chia seeds.
Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into a bowl and chill in the fridge for at least 3 hours, or until firm.
3) Raspberry Chia Jam Layer
Also from IQS: https://iquitsugar.com/recipe/raspberry-chia-jam/
- 1 cup Raspberries, fresh or frozen.
- 2 tablespoons water.
- 1 tablespoon rice malt syrup.
- 2 tablespoons chia seeds.
- Throw all the ingredients into a blender and blitz until smooth. You may need to add some extra water to help it combine.
Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes.
4) Cheesecake Layer
Note: the mixture for this can be made at any time, but only add in the gelatine once you are ready to spread it on the cake (so that it sets on the cake).
- 1 tablespoon gelatin + 2 tablespoons water
- 2½ cups unsweetened greek yogurt
- 250 grams cream cheese (room temperature, for smoothest results)
- ¼ cup rice syrup (can use honey)
- 1½ tablespoons vanilla bean paste
- sea salt
- In the cleaned food processor (or in a high speed blender, for a smoother result), add softened (room temperature) cream cheese, yogurt, rice syrup, vanilla bean paste, and sea salt.
- Process the cheesecake filling until very smooth.
- Add gelatin to the water and allow to absorb. When you are ready add to your mixture, place it in a pan and heat until the gelatin is melted and there are no more clumps.
- With the food processor running, slowly drizzle in gelatin, and continue to process for 30 seconds to completely incorporate.
- Spread onto your cake
(I split my cheesecake mixture and gelatine mixture in half and did this process twice for each layer I added)
For a dairy free option, you could whip up some good quality coconut cream or make a coconut cream custard.
5) Chocolate Avocado Mousse (Icing)
This is one my all-time favourite desserts and can be kept in the freezer. However it also doubles as a healthy and delicious icing!
- I am not great with quantities, so use the below as a guide. With this mousse, go by taste and texture.
Combine in a food processor:
- 2-3 ripe avocados
- ¼ cup cocoa or raw cacao powder
- ¼ – ½ cup coconut cream (I prefer Kara)
- ¼ cup brown rice syrup or natural sweetener (adjust to taste)
- 1tsp Vanilla
Pinch of salt
Whiz until smooth and creamy and then chill.
Spread this onto the top of the cake, and top with fresh or frozen rasberries!