Insanely Amazing 3 layer Chocolate brownie berry cheese cake - gluten free , dairy intolerant , soy free, vegan option

I created this recipe just before the great winter storm of 2021 in Texas. The first snow had just fallen and we still had power and water in the home.

It was so good, one half of the cake was eaten in 5 minutes!

Makes Two 4 inch round cakes



2 cups raspberries or strawberries (can use half of each), lightly mashed

8 ounces goat cheese, softened at room temperature for an hour

4 ounces greek yogurt (approximately 1/3 cup), softened at room temperature for an hour

2 tablespoons unsalted butter, melted (can make Vegan with vegan butter)

1 egg (Can be made Vegan with Flax Egg: 1 tablespoon ground flaxseed + 2 tablespoons water)

1/2 teaspoon vanilla extract


Middle: Approximately 3-4 ounces Dark Chocolate chips


Bottom: (brownie part derived from our cookbook recipe)

1/4 cup coconut flour

1/4 cup almond flour

1/3 cup cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1 large avocado, mashed (recommend using food processor)

1/2 cup sugar (can use Stevia)

2 large eggs (Can be made Vegan with Flax Egg: 1 tablespoon ground flaxseed + 2 tablespoons water)

2 teaspoons vanilla extract

1/2 cup Good Karma flaxmilk or non-dairy milk

1/3 cup dark chocolate chips


Heat the oven to 350ºF and lightly grease a large spring form pan.

In a mixing bowl, combine both flours, cocoa powder, baking soda, and salt. Whisk together until combined and no lumps of flour or cocoa powder are present. In the same bowl, combine avocado, sugar, eggs, vanilla, milk. and chocolate chips. Mix until all ingredients are evenly combined. Pour mixture into pan. Gently scatter chocolate discs evenly over the batter.

In food processor place berries, goat cheese, yogurt, butter, egg, and almond extract until pureed. Gently place the goat cheese mixture on top of the brownie batter and spread it so it creates three obvious separate levels. Bake for 30 minutes or until just barely set. The top will be just turning a dark pink. Let cool for at least 10 minutes before slicing.

If you can actually keep yourself from eating it, store in refrigerator, well-covered.



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