Chocolate Strawberry Party Cake [Vegan] – One Green Planet

For the Cake:

1. Remove the pits from the dates and weigh them. You should have about 180 grams. Transfer the date flesh into a small bowl and cover them with the 1/2 cup of boiled water. Press the dates so that they are submerged in the hot water. Allow dates to soak for five minutes to soften.
2. Transfer all of the dry ingredients into a large bowl and hand whisk until evenly blended.
3. Pour the chickpea liquid into a bowl and beat with electric beaters on medium-high speed for about 2-3 minutes, or until foamy (NOT stiff like meringue). Set this aside. In a stand-up blender, add the almond milk, oil and the dates with the hot water in which they soaked. Blend on low gradually increasing to high speed for about 30 seconds or until the dates are blended in the mixture.
4. Add the chickpea liquid and blend on lowest speed for 10 seconds.
5. Pour the liquid blender mixture into the dry ingredients. Whisk well by hand for a few minutes until the dry and wet ingredients are completely incorporated.
6. Pour the batter into the prepared baking pan(s) and bake in preheated oven.
7. For two 8-inch (20 cm) pans: bake for 20-30 minutes. If baking both pans at the same time, you can rotate them halfway through the cooking and move them from the top rack to the bottom and vice versa. I baked them one at a time on the middle rack for 25 minutes. For one large 10-inch (26 cm) pan: bake for 30-40 minutes on middle rack.
8. Bake until a toothpick comes out clean or with a few crumbs.
9. When done, let the cake cool in the pan(s) on a cooling rack for 15 minutes. Then slide a thin, dull knife around the edges and remove the springform rim and let the cake cool completely. When completely cool, remove the bottom of the pan and the parchment paper. The cake has to be completely cool before frosting it.
10. With two 8-inch (20 cm) cakes, you can freeze one and frost the other to make a smaller cake or proceed to making a double layer cake, as featured.

For the Frosting:

1. While the cake cools, you can make the frosting. It can be stored in a sealed container in the fridge until you are ready to frost the cake.
2. Before making the frosting, make sure that the coconut cream is kept stored in your refrigerator until you are ready to use it (for at least 8 hours with canned cream that separates). Also place the egg beaters and bowl in the refrigerator or freezer for about 15 minutes to chill. These items need to be cold.
3. Measure/weigh the amount of freeze-dried strawberries that you need and process them in the small bowl of your food processor or NutriBullet. Make sure that the bowl is clean and dry before adding the strawberries. Process until powdery. Set aside.
4. Measure the amount of cream that you need. If you have the type of coconut cream that separates, then scoop out the cream at the top of the container and not the liquid that is at the bottom. It has to be very thick. Transfer the chilled thick coconut cream into the mixing bowl and beat with electric beaters until creamy, about 2 minutes, or until soft peaks form. Do not over beat.
5. Add the sugar and freeze-dried strawberry powder and hand-mix or lightly beat until blended and creamy. If too thick, add a small amount of almond or coconut milk. Taste and adjust sweetness and thickness as needed.
6. Frost the cake as you prefer. If frosting middle and top layers, set one cake upside down on a platter. You can shave off with a serrated knife a very thin slice to make it sit flat on the plate. You can also shave off a thin layer on the outer edges of the cake if you find them too crispy. Spread a layer of frosting on the top. Set the second cake on top, right side up. Frost the top.
7. The cake keeps well in the fridge for several days in a sealed container or with a large bowl turned over the cake.