This week I celebrated my 22nd birthday! I am lucky enough to have two vegan parents so for my birthday I had a HUGE pan of roasted brussel sprouts and a salad. My absolute favorite veggie is brussel sprouts. Plus my mom somehow makes them taste amazing with absolutely no oil! It’s crazy!
Not only this but my dad has been making this raw, vegan chocolate cake for about five years now that I never really appreciated when I was younger. When my birthday came around this year, I remembered the cake and requested it for my birthday. Wow! The texture is so chewy and the icing is so smooth and creamy! This cake is simply blissful 🙂
I normally don’t post recipes requiring a food processor seeing as I don’t have one! But this recipe does require a food processor. Although, I would suggest to anyone looking for more kitchen appliances to help them become vegan to get a food processor. You can make yummy, raw vegan treats and nut butters! I wish I had one!
Enjoy this recipe, you won’t be disappointed! Plus, this recipe will last for quite some time seeing as the recipe is basically only nuts and dates 🙂
1 Cup Dates (soaked in water for two hours)
1 Cup Walnuts or Almonds (I prefer Almonds)
1/4 Cup Carob Powder
3/4 Cups Cashews
1/8 Cup Carob Powder
2 Tbsp Coconut Nectar, Agave, or Maple Syrup
1/3 Cup Water
1. Place dates into a food processor and blend well.
2. Add in the walnuts or almonds and blend until smooth.
3. Add in carob powder and blend until creamy. Break up any balls that form along the way and process a few more times.
4. Remove from food processor and mold into round cake shape.
1. Clean out your food processor.
2. Place all of the frosting ingredients into the processor and blend until creamy.
3. Frost your cake with a thick layer of icing.
* Decoration Ideas: Add shredded coconut, strawberry slices, carob nibs, or nuts to your cake to decorate it!Share this post -