German Chocolate Cake

Name: German Chocolate Cake
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: German
Ingredients: 2 Tbsp pecans ((raw, chopped)); 2 cups cashews ((raw)); 1 cup coconut ((shredded)); 3/4 cup coconut oil ((melted)); 1 tsp vanilla powder ((raw, or 1/2 tsp vanilla extract)); 7 dates ((medjool)); water ((as needed)); 1/4 cup cacao powder ((or cocoa if more readily affordable/available)); 3 Tbsp agave syrup ((raw)); 2 Tbsp coconut oil; 2 tsp vanilla powder ((or 1 tsp vanilla extract)); water ((as needed)); 1/4 cup cacao powder ((raw, or cocoa if more readily affordable/available)); 1 3/4 cup almonds ((raw)); 1/4 cup pecans ((raw)); 13 dates ((medjool)); 6 Tbsp water

Posted on August 30, 2015 by Jasmine Briones in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

45min

Serves

Level

Easy

Ingredients

Ingreds.

Total

45min

This German chocolate cake was inspired by the popularity of date balls. If you’ve ever enjoyed a date ball and wondered “what if this was cake?”, then this German chocolate cake is surely for you!

Even if you’ve never had that particular thought, you probably do like cake. And this cake is a great one. A chocolate cake that is healthy and nutritious is a lovely thing, especially one that is so simple to make!

With the natural sweetness of dates, there’s no need for any additional sweeteners except for a touch of agave in the drizzle. If you’ve ever had date balls, you’ll know that’s all the sweetness you’ll ever need!

Ingredients

Coconut Vanilla Frosting

2 Tbsp pecans (raw, chopped)
2 cups cashews (raw)
1 cup coconut (shredded)
3/4 cup coconut oil (melted)
1 tsp vanilla powder (raw, or 1/2 tsp vanilla extract)
7 dates (medjool)
water (as needed)

Chocolate Drizzle

1/4 cup cacao powder (or cocoa if more readily affordable/available)
3 Tbsp agave syrup (raw)
2 Tbsp coconut oil
2 tsp vanilla powder (or 1 tsp vanilla extract)
water (as needed)

Chocolate Cake

1/4 cup cacao powder (raw, or cocoa if more readily affordable/available)
1 3/4 cup almonds (raw)
1/4 cup pecans (raw)
13 dates (medjool)
6 Tbsp water

Servings:

Units:

Directions

Prep

15 min

Total

45 min

For Coconut Vanilla Frosting

Unpit and soak the dates for 15 minutes.
Pulse (in the food processor) the cashews and pecans until a fine meal. Add the coconut oil, shredded coconut, vanilla powder and drained dates.
Process until well combined, adding water as necessary to thin. Let the frosting sit in the fridge for at least 1 hour for the coconut oil to harden again, thickening the frosting.

For Chocolate Drizzle

Mix ingredients together.

For Chocolate Cake

Unpit dates and soak for 15 minutes.
Process nuts and cacao powder until they become a fine meal.
Drain and add the soaked dates, then process until combined.
Run the processor add the water/nut milk as needed until desired cake like consistency is reached.
Press and pack into the desired pan, making sure to flatten the cake evenly.
Then top the cake with the desired amount of frosting, and place in fridge for at least 1 hour. Slice and Enjoy.