Raw Double Chocolate Layer Cake

Name: Raw Double Chocolate Layer Cake
Prep time: 20 min
Cook time: 20 min
Yield: 3
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup figs ((gooey, dried)); 1/4 cup sultanas/raisins; 2 Tbsp cacao powder; 1/2 Tbsp vanilla powder; water ((if needed)); himalayan salt ((pinch)); 1 cup dates ((gooey)); 1 Tbsp cacao powder; water ((as needed)); 1/8 tsp cinnamon powder; 1/8 tsp vanilla powder; 1/8 tsp chili powder ((optional)); chocolate sauce ((raw)); fresh mint leaves

Posted on May 16, 2015 by Emily Von Euw in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Alright, so this cake is raw, vegan, and double chocolate. But what if I told you it was also low in fat?

This isn’t some marketing gimmick and there’s no hydrogenated weirdness. This double chocolate layer cake is actually just made from oats, fruit and cacao. Can you believe it? This is definitely not the cake I would imagine if someone had told me to envision a layer cake made of oats and fruit. Not before now, anyways.

Lots of really amazing raw vegan cakes and confections rely on the magical creaminess of cashews, and that’s totally awesome. But those nuts are pretty fatty, which is great if you’re looking for a source of essential fatty acids. But sometimes you wanna have a big piece of double chocolate layer cake without feeling all heavy and lethargic (talk about having your cake and eating it!).

That’s where this comes in! All the richness and creaminess you need provided by figs, raisins and oats. Who knew that such a thing was possible?

Alright, so this cake is raw, vegan, and double chocolate. But what if I told you it was also low in fat?

That’s where this comes in! All the richness and creaminess you need provided by figs, raisins and oats. Who knew that such a thing was possible?

Ingredients

Layer Cake

1 cup rolled oats
1 cup figs (gooey, dried)
1/4 cup sultanas/raisins
2 Tbsp cacao powder
1/2 Tbsp vanilla powder
water (if needed)
himalayan salt (pinch)

Frosting

1 cup dates (gooey)
1 Tbsp cacao powder
water (as needed)
1/8 tsp cinnamon powder
1/8 tsp vanilla powder
1/8 tsp chili powder (optional)

Garnish

chocolate sauce (raw)
fresh mint leaves

Servings:

Units:

Directions

Prep

20 min

Total

20 min

To make the layer cake

Grind the oats into flour. In a food processor, blend the flour with the rest of the ingredients, adding some water if you need to, until you get a heavy dough-like mixture that holds it’s shape when you press it between your fingers. It should also be easy to the whole thing into roll into a giant ball.
Roll out flat, about 1/4-inch thick, and cut into large circles with a cookie cutter: cake layers! The once I used was about 4 inches across.
Put the cake layers in the fridge until they have hardened up.

To make the frosting

Blend everything until smooth and thick, adding water as needed. You want it to have the consistency of frosting (duh).

Assembly

Frost a cake layer, then add another on top, and so on and so on until you’ve used up all your cake or all your frosting.
Decorate as you like (I threw on some hazelnut butter instead of chocolate sauce since I used up all my cacao) and enjoy! This would be terrific with banana ice cream.