Meredith invented the definitive chocolate cake for our upcoming book, Everyday Raw Desserts.  She and her friend Simone prepared it this weekend for the birthday dinner of my partner, Dara Prentice, which was held on the patio of 105degrees.

Triple Layer Cacao Cake

Wet Ingredients

• 3 C Date Paste
• ½ C Almond Milk
• ½ C Maple Syrup or Agave
• 5 tbsp Vanilla
• ½ C Coconut Oil, melted

Dry Ingredients

• 4 C Almond flour
• 4 C Hazelnut flour
• 1 C Coconut Powder
• 1 C Cacao Powder
• 1 tsp Salt
• *¼ C Irish Moss Paste can be used with wet ingredients or ¼ C flax meal with the dry. This is optional and creates a fluffier mixture.

Wet Ingredients

In a vita mix thoroughly blend all the wet ingredients except for the coconut oil until smooth. Then add the coconut oil and continue to blend until well combined.

To Make Cake Batter

In a mixer or food processor mix the dry ingredients until thoroughly combined. Slowly add the wet ingredients. It is better to use a standing mixture as this will keep the mixture lighter and more fluffy, but if you do not have a standing mixer it can be done in the food processor if you lightly pulse the wet ingredients in. You do not want a dense heavily blended mixture.

Fudge Frosting

• 2 C soaked Cashews
• 2 C Almond Milk
• ½ Maple Syrup
• 4 tbsp Vanilla Extract
• 1 C Cacao Powder
• ¼ tsp Salt
• ¾ C Coconut Butter, melted
• Cacao Shell*

Frosting

In a vita mix thoroughly blend all the wet ingredients except for the coconut oil until smooth. Then add the coconut oil and continue to blend until well combined and creamy. Place in the refrigerator for 30 min to an hour until slightly firm, but still able to be easily spread.

Assembly Divide cake batter into thirds. Press one layer of batter in a 9 inch spring form pan and alternate with frosting. Refrigerate just before serving and glaze with Cacao shell. Makes one 9 inch cake