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The Birthday Cake brought by Veggie Girl


Posted 7 years, 7 months ago at 10:56 pm. Add a comment

Jason and Angie's Birthday Raw Potluck9-09 027
Chocolate Cake
3 cups dates (in food processor until they become a paste)
3/4 cup coconut oil
4 T liquid vanilla (1 cup water mixed with vanilla bean blended)
1 t salt
8 cups almond flour (I ground up almonds, if you use almond milk use the pulp)
3/4 cup cacao powder
1 cup almond milk

Add to mixer bowl the date paste, coconut oil, liquid vanilla, and salt, then follow the cake batter directions.

Cake batter directions
Divide cake batter into two equal portions. Lightly grease the cake pan with a little coconut oil. Place one portion of the batter on the bottom of the pan. Spread in an even, flat layer. Keep the remaining cake portion out at room temperature until ready to use.
Pour 2 1/2 cup or 3 cups of liquid frosting onto first cake layer. This will be the middle layer of frosting in the finished cake. Place cake pan in freezer. Set until frosting is firm (1-2 hours). Pour the remaining frosting in a container, and set in freezer until firm (1-2 hours). Move to fridge. Remove cake pan from freezer. Take the remaining portion of cake batter and spread evenly on top of the middle layer of frosting. Set cake in freezer 20-30 minutes. Remove cake from freezer. Insert a non-serrated pairing knife along the inside edge of the cake pan. Run the knife around the edge of the cake. Be careful not to cut into the cake. The cake can now be released from the pan. Carefully lift out. Frost the cake your liking.

White Chocolate Frosting

2 cups soaked cashews
2 cups coconut milk (water and meat of thai coconut)
1/2 cup agave
1/4 cup liquid vanilla
1/8 t salt
3 T lecithin
1/2 cup coconut oil
1/2 cup cacao butter, melted

Blend all ingredients except coconut oil and lecithin. Blend until very smooth (3-5) minutes. Then add lecithin and coconut oil.

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