Chocolate Raspberry Cake with Ginger Chocolate Mousse

For the base
1/4c oat flour*
1/2c cashew flour**
2T cacao powder
2T maple syrup
1/2t vanilla extract
3T water
1t lemon juice
pinch salt
1 small pack of raspberries for the centre of the cake.

For the mousse
1c cashews
1/4c coconut oil
1/4c cacao powder
1/4c + 2T maple syrup
1/2c water
1T fresh ginger
1/2t ground ginger
1t lemon juice
2t tamari/shoyu
pinch salt

For the decoration (optional)
1/2c raspberries
1T maple syrup
1t lemon juice

*Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vita-Mix.
**Cashew flour is made by grinding cashews in a food processor until they turn to crumbs. You don’t need it as fine as the oat flour.

Method
- In a large bowl: mix all the base ingredients, thoroughly.
- Place a metal ring***, approximately 7cm wide and at least 5cm tall, on a dehydrator tray and Paraflexx sheet. Dividing the mixture into 4, place one part into the bottom of the metal ring and spread evenly. Repeat this until you have 4 bases.
- Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing them to dry for a further 8 hours.
- Blend all mousse ingredients in a high speed blender until smooth and set aside.
- Take your bases and place the metal ring back over one of them. I like to line the inside of the ring with non-stick paper; I find this aids in the removal of the ring at the end.
- Arrange some raspberries at the bottom of the ring, covering the whole of the base. You can then cover them with one quarter of the mousse.
- Repeat this with the other bases. This can be done using another 3 metal rings; or you can leave the cake you have just done in the freezer for a few minutes, by which time it will be firm enough to remove the metal ring.
- You can decorate the cakes however you like, but for the decoration in the picture I blended all the decoration ingredients, and used a spoon to drizzle that mixture onto a Paraflexx sheet. I then dehydrated it for 24 hours at 115 degrees F on the sheet, and a further 24 hours without, until crispy.
- Instead of doing that, to save time, you can just top with more raspberries and a dusting of cacao powder.

*** The metals rings I used can be bought from most cook shops in a variety of sizes.