Raw Dark Chocolate Cake

By Michelle Anderson

Cake Decorating Expert, about.com

There are many wedding couples that follow a vegan or raw diet who wish to create a wedding that reflects this diet and lifestyle choice. This rich delectable cake is perfect to please non vegan guests and raw enthusiasts alike. It is so delicious and satisfying, people may not realize that the recipe is raw. You will not be able to stack this cake into a tiered design, so individual cakes, centre piece cakes, or several cases on multilevel cake stands would be best. In order to make a stacked cake simply double the recipe and use smaller or larger spring form pans for the sizes you need.  

Ingredients

• Raw Dark Chocolate Cake
• 1 cup pecans
• 1 large apple, peeled, cored and chopped coarsely
• 1 cup agave nectar
• 1/2 cup coffee
• 1 tablespoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• Pinch salt
• 1 cup good quality cocao powder
• 1½ cups coconut flour
• Luscious Chocolate Frosting
• 4 large avocados
• 1 cup agave nectar
• 1 tablespoon pure vanilla extract
• 1 tablespoon fresh lemon juice
• Pinch salt
• 1 cup cocao powder

• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Complete: 150 minutes

• Total Time: 300 minutes
• Yield: one 4 layer frosted cake

Preparation

Raw Dark Chocolate Cake

1. Place the pecans in a food processor and process until they are finely ground.
2. Remove from the processor and set aside in a bowl. Do not over process or you will end up with pecan butter!
3. Add the apple, agave nectar, brewed coffee, vanilla, lemon juice and salt to the food processor and process until very smooth.
4. Add the ground pecans to the processor and pulse until well combined.
5. Add the coconut flour to the processor and pulse until the cake batter is dough like.
6. Divide the batter into 4 equal pieces and press one quarter of the batter into an eight inch spring form pan. Make sure the batter is even and that you apply enough force to create a nice clean disk.
7. Remove the cake disk from the spring form pan and transfer it to a dehydrator sheet.
8. Repeat this process until you have 4 cake layers on dehydrator sheets.
9. Dehydrate the cake layers at 160 degrees F. until they are firm and dry, about 2 hours.
10. Make the rich chocolate icing while the layers are dehydrating.

 

Luscious Chocolate Frosting

1. Peel and pit the avocados and place them into a food processor.
2. Blend until the avocados are very smooth, scraping down the sides several times to get stray chunks.
3. Add the agave nectar, vanilla and lemon juice and process until well blended.
4. Add the cocoa and process until the frosting is thick and glossy, scraping down the sides at least once.
5. Set aside, covered, in the fridge until you assemble the cake

 

Assembly

1. Place one of the cake layers on a plate and spread about 1 cup of icing on the layer.
2. Top with the second layer and spread with 1 cup of frosting.
3. Repeat until all the layers are used and then cover the outside of the cake with frosting.
4. Refrigerate the cake overnight.
5. Decorate for your event and serve.
6. Store any leftovers in the fridge for up to four days.