Indulgent Sundays And Three-Layer Chocolate Strawberry Coffee Cake

As I was sitting at the breakfast table with my boyfriend this Sunday morning, enjoying a boiled-to-the-point egg (which was amazing after three weeks of not having one), I told him: “I love Sundays. Sunday is the only day of the week on which I feel like it’s okay to laze around and do nothing.” He simply grinned at me in that hunky way of his and replied: “Well, I guess that means it should be Sunday every day!”

Of course, that’s not true. If it were Sunday every day, it would bore me to death. But, still, I love indulging in my lazy Sundays, drawing enough energy from resting my brain and devoting my time to blogging and baking/cooking, so that I can jump into the busy week full of power tomorrow. Don’t we all love Sundays? It’s like a small holiday every week, if you are able to keep it free from things you “have to do”.

To celebrate my lazy Sunday,  I really wanted to have a nutella-bread for breakfast this morning. Turns out, the last jar of my victorious vegan nutella version, which I hadn’t stored in the fridge, went bad. Not only did it break my heart because it was such trouble to make it, but it also meant I couldn’t have my fix of chocolate this morning! I was downright desperate for something creamily chocolatey wonderful, so, running to my kitchen, I started whipping up a batch of dough, hoping it would turn out well.

I had purchased a small round baking form two weeks ago, and hadn’t had the chance to give it a try, so I made a smaller batch to fit into this form. Double or Triple the recipe if you are using a standard form!


Three-Layer Chocolate Strawberry Coffee Cake

  • Servings: 1 small form (15cm)
  • Difficulty: medium
  • Print


for the crust:

  • 1 cup hazelnut flour (or almond flour – I wanted a nuttier taste, so I chose hazelnuts)
  • 1/2 cup coconut flour or shredded coconut
  • 1 overripe banana
  • 1 egg (optional – leave out for vegan version, or sub with flax egg)
  • 1/2 vanilla  bean
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 Tbs. maple syrup
  • 3 heaped tsp. unsweetened cocoa powder

for the strawberry layer:

  • 10 dates (pitted)
  • 12 strawberries

for the coffee cream:

  • 3 Tbs. coconut whipped cream (stored in fridge over night)
  • 2 tsp. unsweetened cocoa powder
  • 2 tsp. vanilla sugar (or maple syrup)
  • 1/2 tsp. espresso powder


1. Start with the third layer (i.e. the coffee cream layer): Whisk together all the ingredients and refrigerate, allowing it to firm up.

2. For the crust, mash the banana with a fork, and mix with the egg. Add to the dry ingredients for the crust, and stir in the maple syrup.

3. Preheat oven to 200°C. Fill the dough into a baking form. If it isn’t non-stick, you may want to spread a bit of vegan margarine in the form, keeping the cake from sticking as it bakes. Bake for 15 minutes, then take out and allow to cool.

4. As it is cooling, make the middle layer (i.e. the strawberry layer): in a food processor, pulse the strawberries and dates together to make a smooth mixture. If the strawberries are frozen, make sure to thaw them beforehand. If you’re having trouble processing the dates, heat them up shortly in the microwave, making them softer.

5. Once the cake has cooled down, first add the strawberry mixture on top (leaving the rim of the baking form around the cake), then add the coffee cream. Take care not to mix the two!

6. Place in the freezer for at least 30 minutes, then serve!

Take a look at the three “layers”:

Layer 1: The crust itself is already so pretty, and deliciously moist and dense!


I’m sure this crust would work great as a brownie, so if you are really craving chocolate, just skip the other two layers and dig right in! As the dough contains no grain-flour, this is a very moist and light cake, which means you should really allow it to cool down completely before cutting it!

Layer 2: The Strawberry Filling


If you’re ever out of jam, whip this up for breakfast…it totally works on PB!

Layer 3: The Coffee Cream (Adapted from Coconut Whipped Cream)


As for the procedure, I’ve made you some step by step pictures, as always:






After you have layered in the three layers, it’s time to wait for it to cool down in the freezer…more than 1 hour is best, but if you’re impatient, 1 hour will do…


IMG_0826 IMG_0828


That’s some serious food porn, right? It tastes as good as it looks, and is amazingly soft, juicy, and creamy. You can really taste all the different flavors, with the coffee and strawberry really exploding in your mouth! I’m almost glad I couldn’t have my nutella bread this morning, otherwise I would have never come up with this!


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