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Raw chocolate cake with sprinkles
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Raw Chocolate Cake

Rich, moist, crumbly raw chocolate cake, covered in creamy avocado chocolate frosting and decorated with homemade coconut rainbow sprinkles.
Category Dessert
Cuisine Paleo, Raw, Vegan
Tags dairy-free, egg-free, gluten-free, oil-free, soy-free, sugar-free
Cook Time 40 minutes
Drying time 2 hours
Makes 16 slices
Calories 122kcal
Author Nikki, Eating Vibrantly (via Chef Amber Shea)

Ingredients

Chocolate cake

  • 1/2 cup walnuts (60g)
  • 1/2 cup agave nectar (160g)
  • 1 small apple peeled, cored and blended (70g)
  • 1/4 cup brewed coffee or coffee substitute (60ml)
  • 1 tsp vanilla vodka or vanilla extract
  • 1/2 tsp lemon juice
  • 1/8 tsp salt
  • 1/2 cup cacao powder (50g)
  • 3/4 cup coconut flour (115g)

Chocolate frosting

  • 2 large avocados (300g)
  • 1/2 cup agave nectar (160g)
  • 1 tsp vanilla vodka or vanilla extract
  • 1 tsp lemon juice
  • 1/8 tsp salt
  • 1/2 cup cacao powder (50g)

Rainbow sprinkles

Method

Chocolate cake

  • Pulse walnuts in a food processor until finely ground and set aside.
  • Add agave nectar, apple, coffee, vanilla, lemon juice and salt and process until smooth and well combined.
  • Add the ground walnuts and process again until smooth.
  • Add the coconut flour and pulse until mixture is thick and dough-like.
  • Press half of the batter firmly into a 15cm springform tin. Remove tin from cake and place cake on dehydrator tray. Repeat with remaining batter.
  • Dehydrate cakes for about 2 hours until surface of cakes is firm and dry.

Chocolate frosting

  • Place frosting ingredients into a blender (or food processor) and blend until smooth.

Assembly

  • Place one cake on a plate and spread a layer of chocolate frosting over the top.
  • Place the second cake on top of the first, and cover the entire stack with chocolate frosting.
  • Sprinkle cake with coconut rainbow sprinkles.
  • Refrigerate overnight to allow the cake to set firm (optional), and then slice.
  • Cover leftover cake and store in the refrigerator for up to 4 days.

Preparation

  • Before: -
  • During: 40 mins
  • After: Dehydrate for 2 hours
  • Need: Food processor, blender, dehydrator

Nutrition Information

Serving: 1slice; Calories: 122kcal; Carbohydrates: 15.1g; Protein: 3.7g; Fat: 7.3g; Saturated Fat: 2.1g; Polyunsaturated Fat: 2.1g; Monounsaturated Fat: 2.5g; Sodium: 48.4mg; Potassium: 246mg; Fiber: 7.9g; Sugar: 2.4g; Vitamin A: 50IU; Vitamin C: 4.1mg; Calcium: 100mg; Iron: 1.6mg