Hi everyone! While I do have one installment left of my India travel series left, but I am waaay overdue in sharing a new recipe with you all, so I thought that I would squeeze in this post. This raw chocolate cake was a huge hit with my omnivorous family, so I definitely recommend trying it out if you are looking for a healthy option for a birthday or other event.
We have been home from India for just less than a month, and have been doing pretty well. I conquered my jet lag in a pretty short amount of time, and jumped back into work after a few days of doing my best to resist the urge to nap hahaha. Being back home has been really nice, but both Ricky and I struggled a little with the idea of going back to our routines. When you spend so much time exploring and experiencing new things and then go back to your 9 to 5, it really makes you question how you are living your life and why you do what you do, ya know?
Anyway, the identity crises aside, things have been going pretty well. We celebrated Ricky’s birthday earlier this week, which means that this weekend is going to be full of celebrations. When I asked him what he wanted in the way of a birthday cake, he specifically requested that I re-make this raw chocolate cake. I had experimented with this recipe back in November, and it had received rave reviews from my in-laws. I am always on board with having something whole foods and plant based – since that is how I like to eat most of the time anyways – so I agreed to whip it up again for his family birthday party.
This raw chocolate cake is vegan, gluten free and contains no refined sugar. If you’re not already into healthy eating, that may sounds disgusting, but bear with me. I promise you that this sucker is anything but. The base is of the cake is chewy and sweet and the filling is incredibly creamy and fluffy. It kind of has the consistency of a dense cheesecake. Many years ago, I tried a raw chocolate cake that was a bit more of a torte, but was topped with fresh, crunchy pomegranate seeds. It was sooooo goood. In the interests of trying to make my cake just as tasty, I threw about 1 pomegranate’s worth of those little guys on top. They are’t integral to the recipe, but are super beautiful and actually add a nice freshness that balances out the sweetness in the main part of the cake.
This recipe is super simple and really only requires a blender and a decent sized cake pan. You do need to soak some cashews in the fridge overnight, but otherwise it is so quick and doesn’t really require any crazy ingredients. I used cacao powder to flavour by “batter” but I’m sure that you could get away with cocoa powder, or even just a sprinkle of vanilla. This would also taste unreal if you blended up some fruit into the batter mix. I plan on trying it again soon but using blueberries instead of chocolate.
- 5-6 pitted medjool dates
- ½ cup almonds
- 1 cup soaked cashews
- ½ can coconut cream
- ⅔ cup maple syrup
- ½ cup coconut oil
- 4 tablespoons cacao powder
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh pomegranate arils (seeds)
- In a high speed blender or food processor, pulse together almonds and medjool dates until they become a thick paste
- Line a springform or adjustable cake pan with parchment paper (I used a springform pan about 5 inches in diameter).
- Press the base into the bottom of the pan.
- Put the pan in the fridge or freezer to set.
- In a high speed blender, combine cashews, coconut cream, maple syrup, coconut oil, cacao powder, lemon juice and vanilla extract until smooth, thick and creamy (it should be the consistency of yogurt)
- If too thick; add more water or maple syrup.
- Pour onto your "batter" into the springform pan and top with fresh pomegranate seeds.
- Place in fridge for at least 12 hours, or in the freezer for 4-5 hours.
- Stores well in the fridge for up to 5 days, or put in the freezer to keep for longer
Well, there you have it! Let me know in the comments below if you enjoyed this recipe and want to see more like it!