Simple Mills Cake Jars

Berry & Coconut Whipped Cream Cake Jars
Makes 4 Jars

Ingredients
1 box Simple Mills Vanilla Cupcake and Cake Mix
3 eggs
⅓ cup grapeseed or vegetable oil
⅓ cup water
1 tbsp plus 1 tsp vanilla extract, divided
1 lb strawberries, hulled and sliced
1 pint raspberries
2 tbsp coconut sugar
1 can full fat coconut milk, chilled overnight 
2 tbsp maple syrup
Wide mouth pint-sized mason jars, for assembling

Directions
Preheat the oven to 350˚ F and grease an 8-inch cake pan, then dust it with 1 tsp of the cake mix. In a large mixing bowl, whisk together the eggs, oil, water and 1 tbsp vanilla extract. Add the cake mix and whisk until smooth. Scrape the cake batter in to the prepared pan and bake for about 30-35 minutes. 

Let cool for about 10 minutes, then invert onto a cooling rack and let cool completely. Once cool, cut cake into ½ inch cubes.

Meanwhile, make your coconut whipped cream. Add the bowl of a stand mixer to the freezer for about 10 minutes to chill. Remove your canned coconut milk from the fridge and open it carefully. Drain off all of the water (save it for smoothies or ice pops) and add the solid coconut cream to the chilled mixing bowl. Begin whipping the cream with the whisk attachment. After about 30 seconds, add the maple syrup and remaining vanilla extract and continue to whip for another 2-3 minutes or until light and fluffy. Set aside in the fridge while you prepare the berries.

Add the strawberries, raspberries and coconut sugar to a large bowl and stir to combine. Let sit for about 15 minutes, or until the berries start to get very juicy. 

To assemble: layer each jar with cake cubes, then top with a layer of berries, followed by a layer of coconut cream. Repeat the layers until you reach the top of the jar. 

Store in the fridge for up to 2 hours before serving.

 

Chocolate Hazelnut Cashew Cheesecake Cake Jars
Makes 4 Jars

Ingredients 
1 Box Simple Mills Chocolate Almond Flour Muffin and Cake Mix
3 eggs
⅓ cup grapeseed oil or vegetable oil
⅓ cup water
1 tbsp plus 1 tsp vanilla extract, divided
2 tbsp lemon juice
3 tbsp maple syrup
2 cups raw cashews, soaked in hot water for 1 hour
¼ tsp kosher salt
4 oz dark chocolate, chopped
1 cup hazelnuts

Directions
Preheat the oven to 350˚ F and grease an 8-inch cake pan, then dust it with 1 tsp of the cake mix. In a large mixing bowl, whisk together the eggs, oil, water and 1 tbsp vanilla extract. Add the cake mix and whisk until smooth. Scrape the cake batter in to the prepared pan and bake for about 30-35 minutes. 

Let cool for about 10 minutes, then invert onto a cooling rack and let cool completely. Once cool, cut cake into ½ inch cubes.

Add the hazelnut to a sheet pan and toast in the oven for about 8 minutes, then let cool. Rub the skins off of the hazelnuts with a kitchen towel and discard. Chop the hazelnuts and set aside. 

Meanwhile, make the cashew cheesecake layer. Drain the soaked cashews and add them to a high speed blender. Add the lemon juice, maple syrup, 1 tsp. vanilla, and salt, and blend until smooth. 

To assemble: layer each jar with cake cubes, then top with a layer of cashew cheesecake, followed by a layer of chocolate and hazelnuts. Repeat the layers until you reach the top of the jar. 

Store in the fridge for up to 2 hours before serving.