Raw Chocolate Raspberry Cake

Sure, you can buy a fake cake in a box for a dollar (...or two...I have no idea how much a cake mix even costs!) and a tub of ready-to-eat fake frosting to go along with it.  But why??  Flip that box over & read the ingredients sometime...there is no home made 'goodness' in there at all.  In fact, there might be more than one ingredient that you can't pronounce or identify.  If you can't, your body sure can't...and it can only end up wreaking havoc on your health.

This cake contains no flour, wheat, gluten, refined sugar, eggs, butter, margarine hydrogenated fat or other chemical-laden ingredients.  It's 100% nutrient-dense, REAL whole food, loaded with fiber, healthy fats, natural sweeteners that won't spike your blood sugar, vitamins, minerals and enzymes.  It's so unbelievably yummy you may even want two pieces!  :-)

I demo'ed this cake tonight at Whole Foods Market in Tulsa, OK.  I hope you make it yourself at home too - if you do, let me know!  Enjoy!!

Cake:

1 1/2 C dry walnuts

1/4 tsp Himalayan or sea salt

1 1/2 C coconut flour

3/4 C raw cacao &/or carob powder

1 C Medjool dates, pitted (about 10-12)

Frosting:

1/3 C Medjool dates, pitted (about 4)

1/4 C Grade B maple syrup or raw honey

1/2 C ripe avocado flesh (about 1 medium avocado)

1/2 C raw cacao &/or carob powder

Filling:

Fresh raspberries

Directions:
To make the cake, process walnuts and salt in a food processor; grind to a fine powder (but before the walnuts start turning to nut butter).  Add coconut flour and cacao/carob powder and process until incorporated.  Add the dates and process until mixed well.  The mixture should be fluffy yet hold together when pressed.  Shape into 2 cakes of desired shape and set aside.  (The easiest method is to use a plastic wrap lined container to form the cakes and simply pull out when formed.)

To make the frosting, process the dates and maple syrup or honey in a food processor until smooth.  Add the avocado and process until smooth.  Add the cacao/carob powder and process until smooth.  (Works best in a small food processor, if available.)

Frost the top of one of the cakes with half the frosting and top with raspberries.  Stack the second cake on top and frost the top and side.  Serve immediately or place in the refrigerator a few hours to firm up.

The cake on its own will keep in the fridge for many weeks.  The frosting will keep separately in the fridge for 1 week.  The assembled cake with raspberries will keep in the fridge for up to 3 days.

Serving suggestion:

Drizzle plates with raspberry sauce and/or cacao or carob powder and top with fresh raspberries.  (For raspberry sauce, simply blend raspberries, the sweetener of your choice and water to desired thickness.)