Raw Chocolate Ginger Cake with Agave
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 227.2
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 41.4 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.8 g
- Protein: 4.7 g
View full nutritional breakdown of Raw Chocolate Ginger Cake with Agave calories by ingredient
Introduction
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.
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!
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.
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!
Number of Servings: 12
Ingredients
-
ngredients (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
Directions
Serving Size: Makes 12 small pieces
Number of Servings: 12
Recipe submitted by SparkPeople user VIEWRIDDELL.