Ingredients
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the cake :
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1 cup unsweetened apple sauce
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1/2 cup pitted dates, roughly chopped
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1 tsp baking powder
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1/2 tsp salt
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2 tsp ground cinnamon
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1 tsp ground ginger
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1 tsp ground cardamom
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1 tsp vanilla extract
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1 can full -fat coconut milk (reserve 1/4 cup for icing)
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2 ripe medium bananas, mashed
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2 tbsp arrowroot starch
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the frosting :
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1/2 cup unsweetened shredded coconut
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1/4 cup unsweetened cocoa powder
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1/4 cup unsweetened coconut flakes
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1 tbsp maple syrup
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1/4 tsp sea salt
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1 tbsp almond butter
Directions
Sub-title: A decadent cake inspired by the flavors and textures of Morocco, perfect for any occasion!
Description: This cake has it all – exotic spices, protein-rich chickpea flour, and a moist texture thanks to its natural sweeteners like dates and applesauce. It’s also free from refined sugar, oil, and gluten, making it a healthier option without sacrificing taste.
Ingredients:
For the cake:
1 cup unsweetened apple sauce
1/2 cup pitted dates, roughly chopped
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1 tsp vanilla extract
1 can full-fat coconut milk (reserve 1/4 cup for icing)
2 ripe medium bananas, mashed
2 tbsp arrowroot starch
For the frosting:
1/2 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
1/4 cup unsweetened coconut flakes
1 tbsp maple syrup
1/4 tsp sea salt
1 tbsp almond butter
Instructions:
Day 1: Make the cake:
Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
Combine all the cake ingredients except the baking soda in a blender or food processor. Process until smooth.
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely before removing them from the pan.
Place one layer on a wire rack over a plate and spread with 1/2 cup vegan whipped cream or your favorite dairy-free frosting.
Top with another layer and refrigerate while you prepare the frosting.
Day 2: Prepare the frosting:
Combine all the frosting ingredients in a high-speed blender or food processor. Blend until smooth and thickened. If necessary, process for longer or add more ice cubes to achieve desired consistency.
Remove one layer from the fridge and spread with about 1 cup of frosting. Place the other layer on top and gently press down. Spread the remaining frosting on the sides and top of the cake.
Sprinkle the cake with additional coconut flakes, if desired.
Refrigerate the cake again for at least 30 minutes to set the frosting.
Serve chilled.
Difficulty level: Medium
Note: The cake will keep well in an air-tight container in the refrigerator for up to 3 days.
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