Choconut Cake
Submitted by Karli on April 20, 2008 - 11:11am
Servings:
This makes a small cake, about the circumferance of a compact disc. 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.
Ingredients:
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
Preparation:
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!
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1.
mmmm Looks good.
on another note. Woy look another Trini !!!!!
2.
This looks great... I love finding new recipes to make use of almond pulp. THANKS!
3.
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.
4.
Looks yumy
5.
look so festive. Is it very sweet with all dates a d agave? Thank you for sharing
6.
Yum.