sharing raw, vegan recipes and advice
This was inspired by spiritedmama’s Chocolate Cupcakes with Chocolate Frosting recipe. This cake is a slightly altered version of that. I just threw things in the food processor, so the amounts are estimations. You should feel free to adjust for your taste.
1 cup almond pulp, left over from making almond milk
1 tablespoon cacao powder
1 tablespoon coconut oil
8 small dates (I used black dates and deglets), preferably soaked
1 tablespoon cacao powder
1 tablespoon coconut oil
6 small dates, preferably soaked
small squeeze of agave
sliced strawberries
shredded coconut
Process the first 4 ingredients in a food processor. For a moister cake, add a tiny tiny bit of water. Once processed, remove mixture and form into two round “patties.” Place in freezer while you prepare frosting.
For the frosting, process the next 4 ingredients (cacao, coconut oil, dates, agave) with a splash of water to help for a creamier consistency.
Remove patties from freezer, place one on a plate, spread some frosting on it, then place other patty on top of it, like a layer cake. Frost the whole cake, top with sliced strawberries and sprinkle with shredded coconut.
Store in refrigerator. Enjoy in moderation!
mmmm Looks good.
on another note. Woy look another Trini !!!!!
This looks great... I love finding new recipes to make use of almond pulp. THANKS!
I have a pretty big sweet tooth, but I don't think it's too sweet. I originally used a lot less dates, but with the bitterness of the cacao, I had to add more. You could start with about half what I used and slowly add more to your taste. And the agave with the dates might seem like overkill, but I just added a small squeeze of agave to give the frosting a little more stickiness.
Looks yumy
look so festive. Is it very sweet with all dates a d agave? Thank you for sharing
Yum.