Chawcolate Pound Cake with Chocolate Pudding Topping

Today I’m sharing a recipe that actually belongs to a fantastic, young, cute raw chef, by the name of Andrea Primm. This is her “10 Minute or Less Delicious Raw Vegan Chocolate Cake!” Here’s the video instruction.

Now, to add a little “me” to the mix, I made a chocolate pudding frosting and spread it over the top of the cake. I actually called this a pound cake because the consistency reminds me more of that. It’s delicious, nutritious, and simple to make. Try it for yourself!

Just to break it down for you. This is how I made the recipe:

for the cake:
3 cups walnuts. (I actually mixed 2 1/2 cups of walnuts with 1/2 cup of almonds – and it tasted fine)
20 Medjool dates (pitted)
2/3 cup cacao powder
handful cacao nibs (my addition)
1 tsp vanilla
1/4 tsp sea salt
I also added a tablespoon of chocolate coconut bliss from Artisina – that was delish!

Preparation: Process walnuts, add salt, then the powder and dates. Do not over process, but process till smooth and cake-like consistency (follow the video instruction).

For the chocolate pudding topping:
4-5 pitted Medjool dates (soaked)
1/2-1 tsp vanilla extract
1/4 cup agave or organic maple syrup grade B (or combine)
1/2 cup cacao powder
2-3 avocados (peeled, stoned, and mashed)
1/3 cup purified water (more or less)
add a couple of drops of chocolate flavored liquid SweetLeaf Stevia (optional)

Combine all ingredients in food processor. Mix until very smooth. Spread over cake.

That’s it! Enjoy!!! 🙂


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