Ingredients
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the cake base:
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1 cup unsweetened cocoa powder (preferably Dutch process)
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1 cup whole wheat flour
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1/2 cup tigernut flour
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1/4 cup coconut sugar
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup unsweetened applesauce
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1/4 cup water
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the filling and frosting:
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1 1/2 cups unsweetened plant milk (such as almond, cashew, or oat milk)
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3 tablespoons cornstarch
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1/4 cup maple syrup
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1/4 cup chopped dates
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1/4 cup unsweetened shredded coconut
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2 tablespoons unsweetened cocoa powder
Directions
Sub-title: This easy-to-make cake has a rich chocolate flavor, creamy texture, and exotic taste reminiscent of Africa’s tropical rainforests. It’s gluten-free, oil-free, nut-free, and kid-friendly too!
Ingredients:
For the cake base:
1 cup unsweetened cocoa powder (preferably Dutch process)
1 cup whole wheat flour
1/2 cup tigernut flour
1/4 cup coconut sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1/4 cup water
For the filling and frosting:
1 1/2 cups unsweetened plant milk (such as almond, cashew, or oat milk)
3 tablespoons cornstarch
1/4 cup maple syrup
1/4 cup chopped dates
1/4 cup unsweetened shredded coconut
2 tablespoons unsweetened cocoa powder
Instructions:
1. Preheat your oven to 350°F (180°C). Grease and line two 6-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the dry ingredients for the cake base: cocoa powder, whole wheat flour, tigernut flour, coconut sugar, baking soda, and salt. Set aside.
3. In another medium-sized bowl, mix together the wet ingredients for the cake base: applesauce, water, and vanilla extract.
4. Add the wet mixture to the dry mixture and stir until just combined. Do not overmix. Fold in the chopped walnuts.
5. Divide the batter evenly between the prepared cake pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.
6. For the filling and frosting, combine all the ingredients in a small saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and set aside to cool slightly.
7. Once the cakes are cooled, use a serrated knife to cut each cake horizontally into two layers. Place one layer of the cake onto a serving plate. Spread half of the date caramel filling on top.
8. Top with another layer of cake and spread the remaining filling on top. Smoothen the surface using an offset spatula or a butter knife.
9. Melt the dark chocolate chips in the microwave or in a double boiler. Pour the melted chocolate over the sides of the cake and allow it to drip down. Sprinkle the unsweetened shredded coconut on top.
10. Chill the cake in the refrigerator for at least 30 minutes before serving. Enjoy!
Note: You can also decorate the cake with fresh fruits like blueberries, raspberries, and strawberries for added color and flavor.
Serves: 8 Servings
Difficulty: Easy
Nutrition Facts per Serving (without decorations):
Calories: 201kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 221mg | Fiber: 3g | Sugar: 16g | Vitamin A: 6% | Vitamin C: 2% | Calcium: 2% | Iron: 2%
Steps
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1
Done
|
Preheat your oven to 350°F (180°C). Grease and line two 6-inch round cake pans with parchment paper. |
|
2
Done
|
In a large mixing bowl, whisk together the dry ingredients for the cake base: cocoa powder, whole wheat flour, tigernut flour, coconut sugar, baking soda, and salt. Set aside. |
|
3
Done
|
In another medium-sized bowl, mix together the wet ingredients for the cake base: applesauce, water, and vanilla extract. |
|
4
Done
|
Add the wet mixture to the dry mixture and stir until just combined. Do not overmix. Fold in the chopped walnuts. |
|
5
Done
|
Divide the batter evenly between the prepared cake pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack. |
|
6
Done
|
For the filling and frosting, combine all the ingredients in a small saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and set aside to cool slightly. |
|
7
Done
|
Once the cakes are cooled, use a serrated knife to cut each cake horizontally into two layers. Place one layer of the cake onto a serving plate. Spread half of the date caramel filling on top. |
|
8
Done
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Top with another layer of cake and spread the remaining filling on top. Smoothen the surface using an offset spatula or a butter knife. |
|
9
Done
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Melt the dark chocolate chips in the microwave or in a double boiler. Pour the melted chocolate over the sides of the cake and allow it to drip down. Sprinkle the unsweetened shredded coconut on top. |
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10
Done
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Chill the cake in the refrigerator for at least 30 minutes before serving. Enjoy! Note: You can also decorate the cake with fresh fruits like blueberries, raspberries, and strawberries for added color and flavor. Serves: 8 Servings |
