I originally posted this recipe a few years ago after watching one of my favorite young raw chef’s Andrea Primm video, “10 Minute or Less Delicious Raw Vegan Chocolate Cake!” Unfortunately, I’m unable to re-post the video here, as she no longer has it up on YouTube.com.
Of course, I always add my own twist to recipes, so this one is no different. In addition, I made a chocolate pudding frosting and spread it over the top of the cake. I called this a pound cake because the consistency is heavy and dense and more like a pound cake. It’s still moist and delicious, nutritious, and somewhat simple to make. Try it for yourself. Here’s the recipe:
Chocolate Pound Cake.
Ingredients:
2 1/2 cups of walnuts
1/2 cup of almonds
18-20 Medjool dates (pitted)
2/3 cup cacao powder
¼ cup cacao nibs
1 tsp non-alcoholic organic vanilla extract
1/4 tsp pink Himalayan salt
Preparation:
Process nuts, then add the salt, then the powder and dates. Do not over process, but process till smooth and cake-like in consistency. Remove from processor and form into a loaf, and place on a plate and set aside in the fridge. You could also press the batter into a loaf pan and shape it, and set in the fridge until the pudding is ready to pour on top.
Chocolate Pudding Topping.
Ingredients:
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)
few drops chocolate flavored liquid SweetLeaf Stevia (optional)
Preparation:
Combine all ingredients in food processor until super smooth. Remove from processor. Spread over cake, and serve.
Vega-Riffic Recipes 