By Editorial Team
Originally
I created this cake for Mother’s Day. It has since become one of the
most popular and most-often-requested cakes I bake.
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Cake Base
Ingredients
- 1 1⁄2 cups almonds
- 6 fresh dates, plus 1 more if needed
- 2 T raw cacao powder
- Pinch of rose salt
- Honey, if needed
Instructions
Line
the bottom of an 8-inch springform pan with parchment paper. Grind the
almonds and six dates in a high-speed blender or food processor until
smooth. Add the cacao powder and salt, and blend. If the dough feels too
dry, mix in another date or add a bit of honey. The dough may feel a
little sticky and should be moldable, not runny. Press half of the dough
into the pan firmly.
Strawberry Filling
Ingredients
- 1 cup cashews
- 1 cup fresh or frozen strawberries
- 1 ripe banana, peeled and chopped
- 1 T rose extract or rosewater
- 1 tsp. pure vanilla powder or seeds from 1 vanilla bean
- Juice of 1 lemon
- 2 to 4 T honey or coconut syrup
- 1⁄3 cup grated cacao butter
- 1⁄3 cup coconut oil
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Instructions
If
your blender is not very powerful, soak the nuts for about 1 hour. This
will make them easier to puree. If you use frozen strawberries, thaw
them and drain any excess liquid. Combine the strawberries, banana, and
cashews in the blender or food processor and blend until smooth. Add the
rose extract, vanilla, lemon juice, and honey. Mix well. Melt the cacao
butter and coconut oil in the top of a double boiler. Pour into the
work bowl with the other ingredients and mix well. Pour the filling over
the cake base in the pan. Even it out by tipping the pan from side to
side. Place the pan in the freezer for a few hours to firm up.
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Bring
the cake out when it has set. Remove the cake from the pan and place on
a serving plate. Let the cake soften for a while as you prepare the
chocolate icing.
Chocolate Icing
Ingredients
- 2⁄3 cup grated cacao butter
- 3 T coconut oil
- 1⁄3 cup raw cacao powder
- 2 T honey or coconut syrup
- Pinch of sea salt
Instructions
Melt
the cacao butter and coconut oil in the top of a double boiler. Stir in
the raw cacao powder, honey, and salt until smooth. Taste and adjust
the sweetness, if desired. Spread the icing over the cake, letting it
drip over the sides. Serve cool, and keep in the fridge.