http://www.rawfoodsupport.com/read.php?4,142291
Chocolate-Coconut Cake
20 oz. date paste
3/4 c. extra virgin coconut oil
4 tbs liquid vanilla
1/2 tsp salt
7-9 c. almond flour (I use the leftover from making almond mylk. Then I dehydrate for a day) after it's dry I blend until nice and powdery. I think you get better "baked" results.
2 1/2 oz. cacao powder
1/2 c. coconut milk
Add to a mixer bowl, the date paste, coconut oil, vanilla and salt. Add flour 1 cup at a time until you have a cookie dough consistency. Try to get the batter not too dry, not too wet adding more flour as needed. Mix until smooth. Fill 2 8" cake rounds (the kind with the pop out bottoms!) Put the the two cakes into the freezer while you do the next step.
Walnut Coconut Filling
5 cups walnuts chopped. set aside 1 c.
1 c. agave syrup
2 tbs. liquid vanilla
1/4 tsp salt
3 c. coconut flakes
Process until smooth (in a food processor) 4 c. walnuts, agave, vanilla and salt. in a bowl combine with a spatula the processed mixture and the remaining 1 c. walnuts with the 3 c. coconut flakes
Take the cake out of the freezer then spread this mixture on top of the 2 cake rounds. You might have a bit leftover.
Put it the 2 cakes back into the freezer while you make the chocolate frosting.
Chocolate Frosting
3/4 c. almond mylk
1.2 c. cacao nibs
1 1/2 oz. cacao powder
1/2 c. agave syrup
3 oz. date paste
4 tbs. liquid vanilla
1/4 tsp salt
1 tbs. lecithin
2 tsp extra virgin coconut oil
Put all the ingredients (except the last 2 ingredients) into blender until smooth. After it's smooth, add the last 2 ingredients and blend for another 20 secs or so. Pour into a bowl and put in the fridge for 20 minutes until thicker.
Assemble the cake! Taking the cake out of the cake rounds is a bit tricky and requires a bit of finesse so be careful or you could lose it all! Plus it's heavy so be warned. It's nice to have an extra set of hands helping! Take a butter knife and slide it between the pan and cake the release it from sides. Lift it from the bottom. Then take a large knife and slice between the cake bottom and pan. Set it on a dish then do the same to the next cake. Put one cake on top of the other and now you can frost! Decorate the cake with shredded coconut or cacao nibs.
This cake won't keep more than 3 days so what i did is freeze the leftovers in individual slices. It comes out beautifully!
Linear Mode
