Almost Raw 2 Layer Chocolate Cake


Prep Time

30 minutes

Prep Notes

You can enjoy right away or place in the refrigerator or freezer until ready to serve.

Yields

6 servings

Ingredients

     for the frosting:

1 cup dates, remove the pits

½ cup water

¼ cup raw cacao powder

2 tablespoons coconut butter (not oil)

1 teaspoon vanilla

dash of salt (optional)

     for the cake:

½ cup walnuts

½ cup Brazil nuts

1 very ripe banana

½ cup dates, remove the pits

¼ cup water

¼ cup raw cacao powder

2 tablespoons maple syrup (optional)

1 teaspoon vanilla

dash of salt

¾ cup coconut flour

Directions

1. Line a 5x9 bread pan with parchment paper, making sure the edges come up high enough to grab on to.

2. Prepare the frosting: add all ingredients to blender (or food processor) and blend until very smooth.Transfer to a bowl and place in the refrigerator while making the cake.

3. For the cake: first pulse the walnuts and Brazil nuts in a food processor until crumbly.

4. Add the remaining ingredients except coconut flour and pulse until smooth.

5. Then add the coconut flour a little at a time. The mixture should form a ball and be very thick.

6. Spread half of the dough in the prepared pan. Form the other half in the same rectangular shape, I did this on a cutting board using my hands and a spatula, it does not have to be perfect!

7. Get the frosting from the fridge and spread half on top of the first layer of cake.

8. With a spatula, place the other cake layer on top.

9. Top with the remaining frosting.

10. Place in the fridge or freezer until ready to serve so it can firm up a little. Or if you can’t wait, just slice and devour! Pull up on the parchment paper to remove the entire cake from the pan, then slice.

Notes

Vegan, gluten-free, grain-free, Paleo, soy-free - this cake is for everyone!

To make nut-free, sub a combination of seeds (pumpkin, sunflower, hemp) for the nuts.

To make completely raw, sub raw coconut nectar or agave for the maple syrup and make sure your coconut flour is raw.