Ingredients
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the Cake Base:
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1 cup frozen pitted dates (about 12 medjool dates)
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1/2 cup unsweetened applesauce
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1 tbsp . ground flaxseed + 3 tbsp. water (to replace egg), mixed well
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1/4 cup coconut sugar
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1 tsp . baking powder
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Pinch of salt
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the Cream Cheese Frosting:
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1/2 cup softened ripe avocado
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1/4 cup unsweetened applesauce
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1 tbsp . lemon juice
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1 tsp . vanilla extract
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1/2 cup unsalted cashews (soaked overnight, drained, and blended to a smooth paste)
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1/4 cup maple syrup (optional)
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Toppings :
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Toasted sliced almonds or walnuts
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Sliced mangoes , kiwis, strawberries, blueberries, raspberries, etc.
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Shredded coconut
Directions
Subtitle: Gluten-Free, Grain-Free, High-Protein, Raw, Seasonal, Soy-Free, Whole Foods Plant-Based, Zero Waste
Description: This vibrant and colorful cake boasts an array of exotic African flavors and textures that come together in perfect harmony. It’s gluten-free, grain-free, high-protein, raw, seasonal, soy-free, whole foods plant-based, zero waste, and features fermentation, nut-free, oil-free, and superfoods!
Ingredients:
For the Cake Base:
* 1 cup frozen pitted dates (about 12 medjool dates)
* 1/2 cup unsweetened applesauce
* 1 tbsp. ground flaxseed + 3 tbsp. water (to replace egg), mixed well
* 1/4 cup coconut sugar
* 1 tsp. baking powder
* Pinch of salt
For the Cream Cheese Frosting:
* 1/2 cup softened ripe avocado
* 1/4 cup unsweetened applesauce
* 1 tbsp. lemon juice
* 1 tsp. vanilla extract
* 1/2 cup unsalted cashews (soaked overnight, drained, and blended to a smooth paste)
* 1/4 cup maple syrup (optional)
Optional Toppings:
* Toasted sliced almonds or walnuts
* Sliced mangoes, kiwis, strawberries, blueberries, raspberries, etc.
* Shredded coconut
Instructions:
Step 1: Prepare the cake base by adding all the ingredients to a high-speed blender and processing until fully combined and creamy. You may need to scoop out some of the date mixture from the sides of the blender during processing.
Step 2: Pour the batter into a springform pan lined with parchment paper, spread evenly, and freeze for at least 1 hour or until firm.
Step 3: Meanwhile, prepare the frosting by combining all the ingredients in a high-speed blender and processing until smooth and creamy. Taste and adjust sweetness as desired.
Step 4: Remove the cake base from the freezer and allow it to thaw slightly before unmolding. Carefully remove the sides of the springform pan without disturbing the bottom layer. Place the first layer on a serving plate and spread about 1/2 cup of the cream cheese frosting evenly using an offset spatula.
Step 5: Repeat steps 2 through 4 for the remaining two layers.
Step 6: For the final touch, spread the remaining frosting onto the top and sides of the cake. Decorate with your choice of optional toppings if desired.
Note: The cake will keep well in the fridge for up to 3 days or you can store it in the freezer for up to 2 months. Let it sit at room temperature for about 15 minutes before serving.
Servings: 12
Difficulty Level: Easy
Nutrition Facts: Per Serving (without optional toppings): Calories 102, Protein 3 g, Total Fat 6 g (Saturated Fat 0 g, Unsaturated Fat 0 g, Trans Fat 0 g), Cholesterol 0 mg, Sodium 1 mg, Carbohydrates 14 g (Fiber 3 g, Sugars 8 g), Dietary Fiber 3 g, Vitamin A 2%, Vitamin C 12%
