Ingredients
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the Cake Base:
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2 cups medjool dates, pitted and roughly chopped
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1/4 cup unsweetened shredded coconut
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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2 cups whole wheat pastry flour (or all-purpose flour)
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1 1/2 cups coconut flour
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the Chocolate Ganache Frosting:
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1 cup raw cashews, soaked overnight and drained
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1/4 cup maple syrup
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2 tablespoons cocoa powder
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1/2 teaspoon sea salt
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1/2 cup unsweetened coconut cream
Directions
Subtitle: An aromatic and indulgent cake perfect for any occasion, made with wholesome plant-based ingredients and no refined sugar.
Description:
This one-of-a-kind vegan layer cake is a true testament to the vibrant flavors of Morocco, featuring fragrant spices like cardamom, nutmeg, and rosewater. Made with nourishing ingredients like dates, almond butter, and coconut flour, it’s also grain-free, gluten-free, high-fiber, and kid-friendly. The best part? It comes together easily in just a few minutes and tastes absolutely divine!
Ingredients:
For the Cake Base:
2 cups medjool dates, pitted and roughly chopped
1/4 cup unsweetened shredded coconut
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups whole wheat pastry flour (or all-purpose flour)
1 1/2 cups coconut flour
For the Chocolate Ganache Frosting:
1 cup raw cashews, soaked overnight and drained
1/4 cup maple syrup
2 tablespoons cocoa powder
1/2 teaspoon sea salt
1/2 cup unsweetened coconut cream
Instructions:
1. Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper, leaving enough overhang on each side to help remove the cakes from the pan once baked. Grease the bottom and sides of the prepared pans as well.
2. In a food processor, process the dates until they form a sticky paste. Add the coconut, lemon juice, vanilla, and salt. Process until smooth.
3. Transfer the date mixture into a large mixing bowl. Stir in the flours and baking soda, making sure there are no lumps left. Stir in the melted coconut oil until combined.
4. Divide the batter evenly between the two prepared cake pans. Smooth out the top using an offset spatula. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely in their pans on a wire rack.
5. For the frosting, transfer the soaked cashews to a blender along with the maple syrup, cocoa powder, and sea salt. Blend until smooth and creamy.
6. Pour the chilled coconut cream onto the blended cashew mixture. Turn the blender back on and mix until fully incorporated. Taste and adjust sweetness according to preference.
7. To assemble the cake, place one cake layer on a serving plate. Spread about 1/2 cup of the chocolate ganache frosting over the top. Carefully spread evenly. Repeat with the remaining cake layers and frosting.
8. Using a fork or pallet knife, gently swirl the frosting to create a marbled effect. Sprinkle the cake with edible gold flakes if desired. Cover and refrigerate for at least 30 minutes to allow the frosting to set slightly. Serve cold and enjoy!
Note: This recipe yields 12 servings. Each serving contains approximately 300 calories, 11 grams of fat, 50 grams of carbohydrates, 12 grams of fiber, and 11 grams of protein.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper, leaving enough overhang on each side to help remove the cakes from the pan once baked. Grease the bottom and sides of the prepared pans as well. |
|
2
Done
|
In a food processor, process the dates until they form a sticky paste. Add the coconut, lemon juice, vanilla, and salt. Process until smooth. |
|
3
Done
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Transfer the date mixture into a large mixing bowl. Stir in the flours and baking soda, making sure there are no lumps left. Stir in the melted coconut oil until combined. |
|
4
Done
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Divide the batter evenly between the two prepared cake pans. Smooth out the top using an offset spatula. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely in their pans on a wire rack. |
|
5
Done
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For the frosting, transfer the soaked cashews to a blender along with the maple syrup, cocoa powder, and sea salt. Blend until smooth and creamy. |
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6
Done
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Pour the chilled coconut cream onto the blended cashew mixture. Turn the blender back on and mix until fully incorporated. Taste and adjust sweetness according to preference. |
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7
Done
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To assemble the cake, place one cake layer on a serving plate. Spread about 1/2 cup of the chocolate ganache frosting over the top. Carefully spread evenly. Repeat with the remaining cake layers and frosting. |
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8
Done
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Using a fork or pallet knife, gently swirl the frosting to create a marbled effect. Sprinkle the cake with edible gold flakes if desired. Cover and refrigerate for at least 30 minutes to allow the frosting to set slightly. Serve cold and enjoy! Note: This recipe yields 12 servings. Each serving contains approximately 300 calories, 11 grams of fat, 50 grams of carbohydrates, 12 grams of fiber, and 11 grams of protein. |
