Chocolate cake (Grain free, Dairy free, soy free, egg free, sugar free, vegan, raw)

chocolate cake 2

I came up with this recipe as I was going to my friend’s birthday party and I wanted to shot two rabbits in one shot. First I wanted to surprise my friend and secondly I wanted my son to be able to enjoy the cake with everyone else.
I cheated a bit as I haven’t done my own chocolate. I just used a 100% chocolate instead.


For cake:
½ cup raw walnuts
1 cup raw hazelnuts
1 cup almond meal
12 Medijol dates chopped
4 tbs coconut butter
5 tbs cocoa
2 tbs Agave nectar

For filling:
1 thai coconut (1 cup meat and ½ cup water)
2 tsp stevia powder(more to taste)
1 vanilla bean scrapped
1 tbs Agave nectar
3-4 tbs coconut butter
1 tsp corn flour
1-2 tsp coconut flour
2 cups of raspberries

For frosting:
1 100% chocolate
2 tbs Agave nectar
2 tbs coconut butter
2 tbs cashew butter

Silvered almonds
Cacao nibs
White Chocolate letters
½ avocado

Put the nuts for reserved for cake in a food processor and process until flour like. Add the dates and mix well. Then add the remaining ingredients and knead until you form homogenous dough. Divide it into 2. Then in a papered 20 cm round tin pres the first ball and press it flat to cover the bottom of the tin. Place it in the freezer. Do the same with the second part of the dough but use a removable bottom tin this time. Place this in the freezer too.

Now, crack the young coconut and take the meat (you need at least 1 cup of it) and place it in blender together with ½ cup of its water. Add vanilla and agave and blend well. Next add slowly melted coconut butter. Then pour it into a bowl and add the corn flour and the coconut flour and mix well. Place it in the freezer for 10-20 minutes.

In a double boiler melt the chocolate and add the remaining ingredients and mix well until all is melted. Leave it aside to cool down a bit.

How to assemble it:
Take the cake layers from the freezer and the filling. Reserve some filling for decoration and place it back in the freezer.
In the tin with removable bottom layer on top of the cake raspberries and then pour the filling over it.
Carefully, place the second layer on top of the filling and press it gently.
Reserve 2 tbs of frosting for decorating. Then frost the top with cooled chocolate frosting.
Place the cake in the freezer for at least 10 minutes to settle everything.

Then remove the sides of the tin and gently move the cake on the platter. Blend the chocolate frosting with avocado then the resulting frosting use it on the sides of the cakes. Decorate with silvered almonds on the side and coconut cream flours on top. Make the middle of the flowers with cacao nibs.
Add the writing and … voila!

Like and share, please!


5 Responses

  1. […] Chocolate cake (Grain free, Dairy free, soy free, egg free, sugar free, vegan, raw) ( […]

  2. Hello, I do think your web site might be having web browser compatibility
    problems. Whenever I look at your web site in Safari, it looks fine but when opening in IE, it has some overlapping issues.
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  3. Why can’t you have chocolate? Are you on SCD?

  4. Wish I could have chocolate! Looks delish! 🙂

  5. […] Chocolate cake (Grain free, Dairy free, soy free, egg free, sugar free, vegan, raw). […]

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