Raw Chocolate Ginger Cake with Cacao Frosting
Serves 6
  • 1 cup almonds
  • ¾ cup walnuts
  • ¼ cup raw cacao
  • ¼ tsp high quality sea salt
  • 1 tsp grated ginger
  • 3 Tbsp coconut nectar*
  • 5 Medjool dates, pitted
  • 1 tsp vanilla
  • Frosting:
  • ¾ cup avocado flesh
  • 3 dates
  • 2 Tbsp cacao
  • ¼ cup coconut nectar*
  • *Use maple syrup if you can’t find coconut nectar. Don’t use agave, which is high in fructose and highly processed.
  1. Directions:
  2. Grind the almonds, walnuts, and cacao in a food processor until it resembles bread crumbs. Add the sea salt, ginger, coconut nectar, dates and vanilla and mix again until you achieve a smooth texture. Press the mixture into a 9 x 5 inch rectangular glass baking dish. The coconut nectar will hold the moist ingredients together, so baking isn’t necessary.
  3. Cut the cake in half and separate with a spatula, as you will be stacking one half of the cake on top of the other to create a two-layer cake. Frost one of the halves, then stack the other half of the cake on top. Finally, frost the top of the double-layered cake with the remainder of the frosting. Slice into six pieces lengthwise and across. Garnish with a little mint on the side to add a pop of color and enjoy!
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/2012/02/14/raw-chocolate-ginger-cake-with-cacao-frosting