top of page
  • Writer's picturethejaroudifamily

Chocolate Cream Cheese Cake


A family recipe over 100 years old that has been passed down from generation to generation - the chocolate cream cheese cake or more classically known as "The Aunt Ruby Cake". Traditionally made in a bundt pan with oil, eggs, sugar, and buttermilk.


It has taken me years to finally get everything perfect, but I have completed that task this year. My family recipe is now whole food plant-based SOS-free and tastes just as good as the original recipe.


One of my favorite recipes I have ever created for you guys and something I am very honored introducing to your family.


Perfect for any special occasion -- Valentine's Day (hint hint!)

 

Dark Chocolate Chips We Used:

Print the recipe here:

Chocolate Cream Cheese Cake TJF
.pdf
Download PDF • 341KB



Chocolate Cream Cheese Cake 
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!! 

I hope you'll give this recipes a try, and let us know if you liked them!

We love seeing photographs of our recipes and just in general hearing from you guys!



Wishing you all the best,

Brittany

 

We miss my great-great Aunt Ruby very much and think of her every time I make this recipe.

15,870 views3 comments

Recent Posts

See All

3 Comments


Delighted Bybooks
Delighted Bybooks
Jul 20, 2023

To be gluten-free, does it need to be buckwheat flour, or will another flour be successful?

Like

Anolis A
Anolis A
Mar 15, 2021

I LOVE you!!! This is the BEST WFPB cake recipe I’ve found. Shamefully...I ate the entire thing (by myself) in three days.

Like

christinewells
Feb 14, 2021

I made this for A Valentine’s Day treat, and let me tell you it’s for real! Omgoodness this is by far one of my favorites you’ve created for the community! Thank you for your generous offerings 🙏

Like
bottom of page